Vegan Caramel Mini Ice Cream Bites are Oh-So Dreamy


Almond Dream Caramel Mini Bites - Vegan & Dairy-FreeThis recipe for vegan caramel mini ice cream bites was originally shared with us by Taste the Dream, and featured in their newsletter. They use their Rice Dream Vanilla Frozen Dessert Pints and Almond Dream Vanilla Almond Milk Beverage to make this easy dessert happen. But if you need nut-free, you can swap in their rice milk beverage for the almond milk.

Special Diet Notes: Caramel Mini Ice Cream Bites

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan Caramel Mini Ice Cream Bites
Prep time
Cook time
Total time
Many brands of puff pastry are dairy-free and vegan, and sold in the freezer section of major supermarkets. Please note that the Prep time is hands-on time only. Allow time for the dessert to chill.
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
  • 1 package vegan frozen mini puff pastry shells
  • 1 pint vanilla dairy-free ice cream
  • 1 cup vanilla dairy-free almond milk beverage or rice milk beverage
  • 1 batch dairy-free caramel sauce or butterscotch sauce
  • ¼ cup sliced almonds, toasted
  1. Preheat your oven to 350°F.
  2. Set the frozen puff pastry shells on a baking tray and bake for 12 to 15 minutes, or until the cups are golden. Let cool completely.
  3. Put the dairy-free ice cream and milk beverage in your blender and blend until smooth.
  4. Spoon the mixture immediately into each of the baked puff pastry shells. Drizzle with caramel or butterscotch syrup and top with the toasted almond slices.
  5. Freeze until set or until ready to serve. If solid frozen, let the cups sit at room temperature for 10 minutes before serving
Since this recipe calls for some store-bought / pre-packaged ingredients, make sure you read the ingredients carefully to ensure they meet with your dietary needs or use your own made-from-scratch versions.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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