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    Home » Vegan Ice Cream Recipes

    Vegan Salted Caramel Ice Cream

    Published: Jun 30, 2016 Updated: Aug 21, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Salted Caramel Ice Cream

    Rich and creamy vegan salted caramel ice cream topped with a gorgeous caramel sauce. The perfect contrast between salty and sweet.

    Salted caramel ice cream topped with caramel sauce in sundae glasses.

    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.

    Salted caramel ice cream scoops in an ice cream cone.

    Ingredient Notes

    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.

    Salted caramel ice cream in a ceramic loaf pan with an ice cream scoop.

    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.

    Salted caramel sauce in a white bowl.

    Storing Instructions

    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.

    Salted caramel ice cream in a ceramic loaf pan with an ice cream scoop.

    More Vegan Ice Creams

    1. Vegan Vanilla Ice Cream
    2. Vegan Coconut Ice Cream
    3. Vegan Chocolate Ice Cream
    4. Vegan Peanut Butter Ice Cream
    5. Vegan Pumpkin Ice Cream
    6. Vegan Mint Chocolate Chip Ice Cream
    Salted caramel ice cream scoops in an ice cream cone.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Salted caramel ice cream topped with salted caramel sauce in sundae glasses.

    Vegan Salted Caramel Ice Cream

    Rich and creamy vegan salted caramel ice cream topped with a gorgeous caramel sauce. The perfect contrast between salty and sweet.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Ice-Cream
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 537kcal
    Author: Alison Andrews

    Ingredients

    Salted Caramel Ice Cream:

    • 14 ounces Canned Coconut Cream (400ml) Unsweetened
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • ½ cup Coconut Sugar (75g)
    • ¼ cup Golden Syrup or Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1 Pinch Sea Salt

    Salted Caramel Sauce:

    • 1 cup White Granulated Sugar (200g)
    • ¼ cup Golden Syrup or Maple Syrup
    • 2 Tablespoons Water
    • 6 Tablespoons Vegan Butter (90g)
    • ½ cup Coconut Cream (120ml)
    • 1 teaspoon Salt
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    Instructions

    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.

    Notes

    1. Prep time does not include chilling the mixture or time spent setting in the freezer.
    2. Nutritional information includes both ice cream and salted caramel sauce. 

    Nutrition

    Serving: 1Serve | Calories: 537kcal | Carbohydrates: 57g | Protein: 3g | Fat: 36g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 399mg | Potassium: 314mg | Fiber: 3g | Sugar: 52g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Rina Buhrmann says

      November 26, 2022 at 5:45 am

      This recipe is easy and delicious.5 stars

      Reply
      • Alison Andrews says

        November 29, 2022 at 10:40 am

        Thanks Rina!

        Reply
    2. Aaliyana says

      March 11, 2021 at 1:14 am

      I dont have coconut milk is almond milk a good subsitute?

      Reply
      • Alison Andrews says

        March 11, 2021 at 10:46 am

        It’s usually not rich enough for ice cream.

        Reply
    3. Tam says

      April 01, 2020 at 3:57 pm

      Is it possible to swirl the sauce into the ice cream, maybe mid way through the churning or later?

      Reply
      • Alison Andrews says

        April 02, 2020 at 11:59 am

        Hi Tam, you could, but it would just disappear into the ice cream, you wouldn’t see a swirl, so it’s better to keep them separate for that reason. 🙂

        Reply
    4. Jeff says

      February 03, 2020 at 3:14 am

      Is there an alternate to vegan butter?

      Reply
      • Alison Andrews says

        February 03, 2020 at 1:41 pm

        Hi Jeff, coconut oil may work but I haven’t tested it. Otherwise you could leave off the sauce or try a different one like our vegan caramel sauce which is made with coconut butter. 🙂

        Reply
    5. Terry says

      April 22, 2018 at 2:39 am

      Hi Alison, what is golden syrup and do you have a particular brand you like?

      Reply
      • Alison Andrews says

        April 22, 2018 at 9:16 am

        Hi Terry, I just put in a link to the Golden Syrup I use, it’s called ‘Lyle’s’ basically it’s a caramel flavored syrup that’s just very delicious and a favorite product of mine, it’s available on Amazon and I’ve linked it in the recipe card now. But you can also use Maple Syrup or substitute for another syrup that you prefer. 🙂

        Reply
    6. Shereen says

      July 06, 2016 at 3:29 am

      Hello Alison

      Is there a way to make your ice cream without an ice cream maker?

      Thank you,

      Reply
      • Alison Andrews says

        July 06, 2016 at 11:31 am

        You could try freezing the mixture, then taking it out and letting it thaw a bit and then whipping it up with an electric mixer and then freezing again. This is to remove the ice crystals. This might need to happen a couple of times before you get the right texture.

        Reply

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