Salted caramel ice cream - vegan
Salted caramel ice cream is such a classic. But, can we make it dairy-free? Oh yes! This vegan salted caramel ice cream is perfection - sweet, salty, and with coconut undertones!
This no-churn vegan ice cream is perfect not only for summer but even for cozy nights when craving something sweet.
Who doesn't like ice cream, right? You just can't go wrong with homemade ice cream - especially when it's caramel flavored! Yum!
WHY YOU WILL LOVE THIS SALTED CARAMEL ICE CREAM?
- Vegan - This ice cream is perfect for your vegan friends or family members! But this vegan ice cream is suitable for everyone, not only for vegans/vegetarians.
- Gluten-free - This caramel ice cream is naturally gluten-free.
- Dairy-free - In this recipe, I used coconut milk and soy cream, so the ice cream is dairy-free!
- Easy to make - The full recipe is so easy and very simple to make!
- With salted caramel - Caramel on its own is amazing, but salted caramel is whole another level! So good!
- 100% delicious
INGREDIENTS
Vegan salted caramel
- white sugar
- vegan butter
- water
- soy cream
- salt
Vegan salted caramel ice cream
- canned coconut milk
- soy cream
- powdered brown sugar
- salt
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace soy cream with coconut cream.
- Powdered brown sugar can be replaced with any powdered sweetener.
STEP BY STEP INSTRUCTIONS
Step 1: First, let's make the salted caramel.
In a small pot add white sugar and cook until dissolves. Don't forget to stir continuously!
When the sugar is all melted add butter and combine.
Lastly, add water, soy cream, and salt.
Set the caramel aside and let it cool down before moving on to the next step!
Step 2: In a large bowl whisk the solid part of canned coconut milk, soy cream, sugar, and salt.
Step 3: Pour the ice cream mixture into a square baking pan and swirl caramel inside.
Step 4: Put the ice cream into a freezer for about 3 hours or overnight.
Step 5: This step is optional, but I highly encourage you not to skip this step because it makes such a huge difference!
But if you don't have a food processor, don't worry, simply wait for a little bit and scoop the ice cream into cones.
But if you have a food processor, chop the ice cream into chunks and blend. The ice cream will be smooth, creamy, and fluffy.
SERVING
Serve this salted caramel ice cream with extra caramel on top. You can also add sprinkles, chocolate chips, or extra salt.
STORING
Store this ice cream in a freezer for up to 1 week.
However, I recommend eating it within the first 2-3 days so it tastes fresh.
FAQ
Does this salted caramel ice cream have nuts?
No, this ice cream is completely nut-free!
Is this salted caramel ice cream gluten-free?
Yes! This salted caramel ice cream is made with gluten-free ingredients!
Do I need an ice cream maker to make this ice cream?
No! However, if you want your ice cream creamy you need a food processor, but it is still optional!
Can I make this vegan ice cream without coconut milk?
Unfortunately not. Maybe you can try to replace it with vegan whipping cream, but I haven't tried it yet! Coconut milk works the best in this recipe!
More ice cream recipes:
BANANA & CHERRY ICE CREAM
BANANA & COCONUT ICE CREAM WITH BROWNIE CHUNKS
Salted caramel ice cream - vegan
Equipment
- Food processor *optional
Ingredients
Vegan salted caramel
- 1/2 cup white sugar
- 2 tbsp vegan butter
- 1/3 cup water * depends on how thick you want your caramel to be
- 1/4 cup soy cream
- A pinch of salt
Vegan salted caramel ice cream
- 1 can coconut milk full fat
- 1 cup soy cream
- 1/3 cup powdered brown sugar
- 1/2 tsp salt
Instructions
- First, let's make the salted caramel.
- Place the sugar in a small pot and cook it until it dissolves but stir continuously for about 5 minutes or until the sugar is dissolved.
- When the caramel is formed, turn the heat off and add butter and combine. Lastly, add soy cream, water, and sea salt. Set it aside and cool it down before moving on to the next step.
- In a large bowl whisk the solid part of coconut cream with soy cream, sugar, and salt until combined.
- Pour the mixture into a square loaf pan and add extra caramel on top.
- Put the mixture in a freezer for at least 3 hours or overnight.
- After 3 hours the ice cream will be very thick, you can wait a little bit and scoop it into cones or you can chop it into small pieces and blend the ice cream in a food processor until fluffy and creamy.
- Serve in cones or cups with extra salted caramel on top. Enjoy!
IF YOU HAVE PINTEREST YOU CAN FOLLOW ME HERE, AND PIN THE FOLLOWING PICTURE ON YOUR GLUTEN-FREE & VEGAN ICE CREAM BOARD!
