Vegan Salted Caramel Ice Cream
Vegan ice cream is one of the first thing I researched when I started experimenting with plant based food. I had noticed that I had a bad reaction to dairy but giving up on ice cream was just not an option. At the time vegan ice was not commercialized as it is now. So you just won’t find them in the grocery stores. After many failed attempts, I finally nailed the recipe down: the result is an extra creamy ice cream, with no churn necessary. The best thing is that this ice cream base goes well with any flavor you want. I used the same base for my vegan matcha pistachio ice cream and my vegan coffee chocolate ice cream. Now, If you’re like me and you love anything with salted caramel, this caramel twist dates is the perfect replacement and you’ll never know the difference.
Jump to RecipeVegan Condensed Milk
The key to this extra creamy ice cream is the condensed milk and coconut milk is our ally. It takes only a few ingredients and it super quick to make.
First, in a medium saucepan, add the can of coconut milk (including the liquid part on the bottom) and the sugar. Now, if you want to make this sugar-free and you don’t mind sugar alcohol, I highly highly recommend these two: Swerve Ultimate Sugar replacement and Pyure. These for me are the best out there when it comes to sugar replacement, with zero after taste whatsoever. I’ve tried this ice cream (and may other desserts) with the Swerve sugar and it was AMAZING! I was able to fool my family into believing that it had normal sugar :).
Next, place the saucepan on the stove on medium low heat. Stir until the coconut milk has completely melted.
The Thickening Agent
Corn starch or tapioca starch are good thickening agents. They are what turn the simple coconut milk into a condensed milk like consistency. In a small container, add the plant milk (I used almond milk) and the corn or tapioca starch, give it a mix to break any lump. Then add the mixture to the saucepan.
Stir until the mixture becomes thicker but DO NOT let it boil. Do the spoon test: if you’re able to dip a spoon in the mixture, run your finger through the back of the spoon (after you let it cool down a bit, don’t burn yourself) and the mixture does not cover the path you’ve created with your finger, then the condensed milk is ready. Set it aside and let it cool down.
Salted Caramel Sauce
Next in a high speed blender, add the medjool dates (make sure to first REMOVE the pits), salt, vanilla extract and plant milk (I used almond milk). Blend until smooth, then set it aside. The salted caramel sauce is ready.
Vegan Salted Caramel Ice Cream
In a separate mixing bowl, add in the coconut cream (make sure to NOT include the liquid on the bottom of can) and mix it using a hand mixer or stand mixer until the cream becomes smooth.
Add half of the amount of the condensed milk prepared, the vanilla bean, vanilla extract and the caramel sauce. Mix to combine everything.
Pour the ice cream mixture in a medium size bowl, then add the caramel sauce a little bit at a time while creating a swirl pattern using a toothpick or chopstick. Cover the bowl with a plastic wrap, making sure the plastic touches the surface of the ice cream. Set it in the freezer for 6 to 8 hours and our vegan salted caramel ice cream is ready.
Let it thaw for at least 30 minutes before serving. Enjoy!
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Vegan Salted Caramel Ice Cream
Ingredients
Condensed Coconut Milk
- 1 can Full fat coconut milk
- 2/3 Cup Cane Sugar
- 2 Tbsp Corn Starch
- 3 Tbsp Plant Milk you can use water as well
Salted Caramel Sauce (Makes 1 & 1/2 Cup)
- 15 Pitted Medjool Dates
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1 Cup Almond Milk
Salted Caramel Vanilla Ice Cream (Starts at 3:50)
- 1 Can Can Coconut Cream Make sure NOT to include the water from the can
- 1 Cup Condensed Coconut Milk
- 1 Bean Vanilla Bean
- 1 Tsp Vanilla Extract
- 4 Tbsp Salted Caramel Sauce
Instructions
Condensed Coconut Milk
- In a , add the (including the liquid part on the bottom) and the sugar.
- Place the saucepan on the stove on medium low heat. Stir using a spatula until the coconut milk has completely melted.
- On a small container, add the plant milk (I used almond milk) and the corn starch, give it a mix to break any lump. Then add the mixture to the saucepan.
- Stir until the mixture becomes thicker but DO NOT let it boil. Do the spoon test: if you’re able to dip a spoon in the mixture, run your finger through the back of the spoon (after you let it cool down a bit, don’t burn yourself) and the mixture does not cover the path you’ve created with your finger, then the condensed milk is ready. Set it aside and let it cool down.
Salted Caramel Sauce
- To the blender, add the medjool dates (make sure to first REMOVE the pits), salt, vanilla extract and plant milk (I used almond milk). Blend until smooth, then set it aside.
Salted Caramel Ice Cream
- In a separate mixing bowl, add in the coconut cream (make sure to NOT include the liquid on the bottom of can) and mix it using a hand mixer or stand mixer until the cream becomes smooth.
- Add half of the amount of the condensed milk prepared, the vanilla bean, vanilla extract and the caramel sauce. Mix to combine everything.
- Pour the ice cream mixture in a medium size bowl, then add the caramel sauce a little bit at a time while creating a swirl pattern using a toothpick or chopstick. Cover the bowl with a plastic wrap, making sure the plastic touches the surface of the ice cream. Set it in the freezer for 6 to 8 hours.
- Let it thaw for at least 30 minutes before serving. Enjoy!
