Paleo & Vegan Salted Caramel Ice Cream - What Great Grandma Ate (2024)

Last Updated on July 15, 2021 by Jean Choi 3 Comments

This easy vegan salted caramel ice cream recipe is made with coconut milk and has the most delicious swirls of caramel! It’s creamy, wonderful, and free of refined sugars.

Sea salt caramel ice cream is such a decadent and delicious treat. It’s usually vanilla ice cream with swirls of salted caramel mixed in, and the result is so heavenly and wonderful. In this vegan coconut ice cream recipe, I recreated that classic flavor and it’s honestly the best salted caramel ice cream that I’ve enjoyed. Plus, I love that it’s all healthy and clean ingredients!

In This Post…

• Homemade Salted Caramel Ice Cream Recipe
• Ingredients
• Directions: How to Make Sea Salt Caramel Ice Cream
• FAQs
• Printable Recipe

Homemade Salted Caramel Ice Cream Recipe

This vegan and paleo salted caramel ice cream is egg free and dairy free, but still so amazing. Coconut cream and coconut milk are used to create that ultra-creamy texture. Then, the salted caramel sauce is swirled in at the end for that delicious caramel flavor in every bite.

Ingredients

There are just 6 ingredients in this vegan coconut milk ice cream (or “nice cream”) – if you don’t count salt, and you most likely have them on hand if you cook paleo or vegan often!

• coconut milk
• coconut cream
• maple syrup
• vanilla extract
• sea salt
• my 4-ingredient salted caramel sauce which has:
  • almond butter
  • maple syrup
  • coconut oil
  • sea salt

Equipment Needed

You also need an ice cream maker to make an ultra creamy vegan coconut milk ice cream. I have this $30 ice cream maker that I bought years ago and it works great!

Directions: How to Make Sea Salt Caramel Ice Cream

Here’s are the simple and easy instructions for this homemade salted caramel swirl ice cream:

1. First – make sure to place the ice cream maker bowl in the freezer for at least 12 hours or according to the manufacturer’s instructions. I usually just keep it in the freezer when I’m not using it so it’s always ready to go. Also, chill the cans of coconut milk and coconut cream in the refrigerator.
2. Add coconut milk, coconut cream, maple syrup, and vanilla extract in a blender, and blend until smooth and frothy.
3. Pour the blended mixture into the ice cream maker bowl and churn for 35-45 minutes, or until it turns into a soft serve texture.
4. While the ice cream in churning make the 4-ingredient salted caramel sauce, which takes 5 minutes. Cool to room temperature.
5. Once the ice cream is ready, transfer half of the churned ice cream to a freezer-safe container. Drizzle with a few spoonfuls of caramel over the mixture. Use a spoon or fork to swirl and incorporate into the mixture, then sprinkle with sea salt. Add the rest of the ice cream on top of the first half then repeat the process.
6. Smooth out the top, cover, then freeze for at least 8 hours.
7. Remove from the fridge 15 minutes before scooping to let it thaw a little. If you have leftover caramel sauce, you drizzle some on top before serving.

That’s it! Easy and delicious paleo and vegan salted caramel ice cream recipe.

Frequently Asked Questions About This Vegan Sea Salt Caramel Ice Cream

For other vegan coconut milk ice cream recipes, check out…

• 3-Ingredient Paleo Matcha Ice Cream (AIP, Vegan)