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!
