Rich and creamy vegan salted caramel ice cream topped with a gorgeous caramel sauce. The perfect contrast between salty and sweet.
Ever since I started this blog in September 2015 (wow the time is flying, it’s nearly a year old already!), I have been wanting to do a recipe for vegan salted caramel ice cream.
In Dubai we get a brand of vegan salted caramel ice cream made by a company called Nobo. And it’s pretty awesome.
So I had it on my list as an ice cream I wanted to recreate. But I wasn’t sure how I was going to do it.
So when I first tried it I thought of using cashews as the base. Well, what came out was a very delicious cheesecake flavored ice cream. So delicious that I decided to make a whole other ice cream flavor with it, check out our vegan cheesecake ice cream!
But it wasn’t salted caramel. So I had to keep trying. The winning combination turned out to be coconut cream, coconut milk, coconut sugar and golden syrup. It’s absolutely WOW. An incredibly rich and creamy vegan salted caramel ice cream that was really on a par with any of the best ice creams I’ve ever tasted.
You will love this vegan salted caramel ice cream for its rich, creamy, smoothness and perfectly textured creamy mouthfeel.
You will love the richness of the caramel flavor and how well it contrasts with a hint of salty. And if you make the sauce too, you’ll love the added depth of flavor that it brings to the party.
What’s more – you’ll love the simplicity of the 6-ingredient recipe and how easy it is to create fabulous vegan ice cream at home.
Coconut sugar – is the crucial ingredient here, because it has a very rich caramel taste.
Golden syrup – I also used golden syrup, which is a particularly caramel flavored syrup. You can sub maple syrup though, or any other kind of syrup that you prefer. As long as you’re using coconut sugar, the caramel flavor is going to be there. But if you CAN also use golden syrup, well that just intensifies it even more.
The Salted Caramel Sauce
And THEN, and then and then….the salted caramel sauce! It’s an entirely optional add on here, the ice cream itself is pure salted caramel, it doesn’t need anything added.
But…this sauce is simply incredible. It tastes like liquid fudge! Well, salty liquid fudge. It is so good and poured over some salted caramel ice cream, it’s a double whammy of delicious.
Keep the ice cream stored in the freezer and enjoy within the first 1-2 weeks. Any longer than that and ice crystals may develop which compromises your texture.
Keep the sauce stored in an airtight jar in the fridge where it will keep for up to 2 weeks.
More Vegan Ice Creams
- Vegan Vanilla Ice Cream
- Vegan Coconut Ice Cream
- Vegan Chocolate Ice Cream
- Vegan Peanut Butter Ice Cream
- Vegan Pumpkin Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Salted Caramel Ice Cream
Salted Caramel Ice Cream:
Salted Caramel Ice Cream:
- The night before you want to make ice cream, place the freezer bowl of your ice cream maker into the freezer.
- Add the coconut cream, coconut milk, coconut sugar and syrup to a pot on the stove and bring to a simmer.
- Remove from heat, add vanilla extract and salt and blend with an immersion blender for 30 seconds. This removes any graininess from the texture.
- If you don’t have an immersion blender, you can do this in your blender jug, just be careful as of course it will be very hot.
- Place the ice cream mixture into a container with a lid, and place into the refrigerator overnight.
- When you’re ready to make the ice cream the next day, pour out the mixture into your ice cream maker and churn according to manufacturers instructions, it will usually take between 20 and 40 minutes to reach soft serve consistency.
- As soon as it has reached soft serve consistency, move it into a loaf pan, smooth it down with the back of a spoon, cover with foil and place into the freezer to set for 4-6 hours until solid.
Salted Caramel Sauce:
- Place the sugar, syrup and water into a heavy bottomed pot and stir until the sugar has totally melted. Then add the vegan butter.
- Stir constantly until the butter is melted. Slowly pour in the cream while stirring constantly.
- Let the mixture boil for about a minute and then remove from the heat and stir in the salt.
- Allow to cool completely before use.
- Keep the sauce in an airtight jar in the fridge where it will keep for up to 2 weeks.
- Prep time does not include chilling the mixture or time spent setting in the freezer.
- Nutritional information includes both ice cream and salted caramel sauce.