Dairy-Free Salted Caramel Ice Cream
Prep time
Cook time
Total time
I love caramel. I always gravitate toward caramel desserts and certainly caramel ice cream. This recipe uses a dry coconut milk caramel to flavor the base. Dry caramel is made by simply melting down sugar until it liquefies, which intensifies its flavor and infuses a concentrated, rich, toasted sugar flavor with a hint of coconut. It may sound intimidating, but it actually comes together really easily. A heavy pinch of sea salt elevates the flavor and balances the sweetness. It is a staple ice cream flavor to enjoy on its own, in an affogato, or with a scoop of apple pie!
Recipe type: Dessert
Cuisine: American
Serves: 1 quart (272 g)
  • 1 cup (200 g) organic unrefined cane sugar, divided
  • 3 cups (720 ml) full-fat canned coconut milk, divided
  • Heavy pinch of sea salt
  1. Make the caramel first. Add ¾ cup (150 g) of sugar to a medium-sized heavy saucepan over medium-high heat. Let it sit in an even layer until you see the sugar start to liquefy, about 5 minutes. If necessary, whisk briefly to dissolve larger lumps. When the sugar is completely liquefied and amber in color, slowly whisk in 1 cup (240 ml) of the coconut milk until you have a smooth, thick caramel. Remove the pan from the heat, add the salt, and let it cool.
  2. Use a high-speed or immersion blender or whisk to thoroughly mix the remaining 2 cups (480 ml) of coconut milk, ¼ cup (50 g) of sugar, and the cooled salted caramel. Chill the mixture in a sealed container for at least 1 hour, or overnight.
  3. Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve.
  4. Once it’s churned, transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours or until it is firm.
  5. This ice cream will keep in the freezer for 1 week in an airtight container, but is best when it’s fresh.
Reprinted with permission from Incredible Vegan Ice Cream by Deena Jalal, Page Street Publishing Co. 2019.

The Prep time is hands-on time only. Allow time for cooling, chilling, and churning.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-salted-caramel-ice-cream