This Gluten-Free & Vegan Salted Caramel Ice Cream is rich, creamy, and easy to make. The coconut base whips into a fluffy, scoopable texture, while the salted caramel brings a deep, buttery flavor without dairy.

Ingredients

• Caramel
• 1 cup granulated sugar
• 1 tsp vanilla
• ¼ tsp salt
• ½ cup full coconut cream
• Ice Cream
• 4 cans coconut milk (use the thick cream portion)
• 2 cups powdered sugar
• 2 tsp vanilla extract

Instructions

1. Make the caramel first.
2. Place the sugar, salt and vanilla in a pot over high heat.
3. Stir continuously until the sugar becomes lumpy and takes on a deep golden-brown color.
4. Carefully add the coconut cream and continue stirring. The mixture will bubble—stir until smooth.
5. Keep stirring until all lumps dissolve and the caramel is glossy and smooth, then remove from heat and let it cool.
6. Prepare the ice cream base while the caramel cools.
7. Open the cans of coconut milk and scoop the thick cream into a mixing bowl, leaving most of the coconut water behind (reserve it for other uses if desired).
8. Add the powdered sugar and vanilla extract to the coconut cream.
9. Beat on high with a hand mixer for 2–3 minutes until the mixture is stiff and fluffy.
10. Drizzle about half of the cooled caramel over the whipped coconut cream and fold lightly to create ribbons of caramel without fully blending it in.
11. Transfer to a container and freeze for approximately 2 hours, or until firm enough to scoop.
12. Serve and enjoy—scoops topped with extra caramel and a pinch of sea salt are delicious.