• Home
  • Sea Salt Caramel Coconut Ice Cream
0 0

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Sea Salt Caramel Coconut Ice Cream

Incredible vegan ice cream - perfect base for vegan desserts.

Incredible vegan ice cream - perfect base for vegan desserts.



Yields: 1 Gallon
*Nutrition information is a rough estimate for 1 of 8 half-cup servings.
*Prep time does not include soaking, chilling and freezing.


1 1⁄2 cup raw cashews (Soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained)
15 ounces Full fat coconut milk (Sub with light for less creamy results)
3 tablespoons Melted coconut oil
1⁄2 cup Maple syrup or agave nectar (Sub up to half with cane sugar)
1 teaspoon pure vanilla extract
1 pinch sea salt (For coconut ice cream)
14 pitted dates (If dry, soak in warm water for 10 minutes, then drain)
1⁄2 teaspoon sea salt (For salted date caramel)
3 tablespoons Warm water (Optional - for thinning)
1 tablespoon Bourbon (Optional)


The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
Add soaked, drained cashews, coconut milk, coconut oil, maple syrup, vanilla and sea salt to a high speed blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” setting if you have it. You want it to be completely creamy and blended.
TIP: For best texture, chill mixture for at least 4-6 hours or preferably overnight. If you’re in a rush, pop it in the freezer for 1-2 hours before adding to ice cream maker. Otherwise, proceed without chilling - it will just take longer to churn and may require extra chilling (see next step).
Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If it wasn’t chill enough, it may not firm up during the churning process. In that case, pop it back in the freezer (still in the churning bowl) and freeze until mostly firm. Then, churn once more.
In the meantime, prepare caramel by adding dates to a food processor or blender and blending until creamy and smooth, adding warm water to encourage it along if it needs extra help. Season with sea salt (and bourbon if desired) and blend once more to combine. Taste and adjust flavor as needed. Set aside.
Once churned, transfer the ice cream to a large freezer-safe container and spoon in desired amount of caramel (I used it all, but you can reserve it for other uses) and use a spoon or knife to swirl. Add a pinch more salt for even more salty-sweet contrast if desired.
Smooth top and cover well. Freeze for at least 4-6 hours or until firm.
Set out for 10-15 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

Source: http://minimalistbaker.com/sea-salt-caramel-coconut-ice-cream/

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Vegan Cupcakes
"Tuna" and mixed bean salad with lemon dressing
Vegan Cupcakes
"Tuna" and mixed bean salad with lemon dressing

Add Your Comment