Vegan Salted Caramel Ice Cream

This vegan salted caramel ice cream recipe is creamy, luscious, and perfectly salty-sweet! It starts with a vanilla coconut milk ice cream base, then swirls of coconut caramel sauce are mixed in. It’s easy to make with an ice cream maker, or you can follow the no churn instructions with a blender. Feel free to add mix-ins or serve it sundae style with toppings!

This post is sponsored by Nature’s Charm. All opinions shared are my own. Thank you for supporting the brands that support Purely Kaylie!

The best vegan ice cream with caramel sauce

If you love sweet and salty desserts, you’re guaranteed to enjoy this vegan salted caramel ice cream. It’s a delicious way to cool off during these hot summer months, and it’s ridiculously easy to make. You won’t believe it’s made with only 5 ingredients!

Since this is a dairy-free ice cream recipe, it’s made with canned coconut milk. It’s sweetened with granulated sugar and flavored with a dash of vanilla and a pinch of salt. Lastly, ribbons of caramel are mixed throughout the ice cream while it’s churning. There are ooey gooey caramel swirls in every bite!

And if you’re a big fan of no-bake caramel desserts, you must also try my No-Bake Turtle Cheesecake, Caramel Cookie Dough Cups, and No-Bake Millionaire Shortbread Bars!

What is dairy-free caramel ice cream made of?

Can you believe you only need 5 ingredients to make caramel ice cream at home? It’s surprisingly easy to make! You probably already have all the ingredients sitting in your pantry.

• Coconut milk: Use full-fat canned coconut milk, not lite coconut milk. This is super important; the high fat content produces a creamy consistency. You can find canned coconut milk in the Asian cuisine section of any grocery store.
• Sugar: Use granulated sugar to sweeten the ice cream.
• Caramel sauce: Nature’s Charm salted coconut caramel sauce is a perfect option for this recipe. It’s entirely dairy-free and made from coconut milk.
• Vanilla extract: Add an entire tablespoon of vanilla extract for a rich flavor.
• Salt: Add a pinch of salt only if your caramel isn’t already salted.

How to make caramel coconut ice cream

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Step 1: Chill the ice cream churning bowl in the freezer

The day before making this ice cream, store the ice cream maker churning bowl inside the freezer. It needs to chill for 24 hours.

Step 2: Blend and churn

First, add coconut milk, sugar, vanilla extract, and salt (if using) to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.

Next, pour the mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final minute, add 1/2 cup of the salted coconut caramel sauce to the ice cream maker. Churn until combined.

Step 3: Chill in the freezer

Then, transfer ice cream to a freezer-safe container. Add spoonfuls of the remaining 1/4 cup salted caramel sauce, then swirl it throughout the ice cream.

After, cover and chill the ice cream in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.

Finally, remove the ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Can I make vegan caramel ice cream without an ice cream maker?

Absolutely! If you do not own an ice cream maker at home, you can still make no churn caramel ice cream. Instead of using an ice cream machine, you will use a blender instead. The texture will be less rich and creamy than the original instructions. However, it’ll still create tasty results! Follow the steps below, which are just slightly different than the original instructions. If you do not use an ice cream maker, it will just be salted caramel flavored (without swirls of caramel in it).

1. Add coconut milk, sugar, only 1/2 cup of the caramel sauce, vanilla extract, and salt (if using) to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
2. Pour mixture into a freezer-safe container. Cover and chill in the freezer overnight (or until firm).
3. Remove ice cream from the freezer. Thaw for 10 minutes, then swirl the remaining caramel sauce throughout the ice cream. Enjoy!

Frequently asked questions (FAQ)

How to store

Store this vegan caramel ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.

If you try this Vegan Salted Caramel Ice Cream, please let me know your thoughts by leaving a rating and comment below!

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