Pardon me while I interrupt the barrage of pumpkin spice recipes and apples + cinnamon recipes that are likely bombarding you from every angle to introduce one of my personal fall favorite flavor combo, sea salt caramel, into the mix.
I'm honestly having way too much fun with my ice cream maker these days but truly don't even care. This dairy free ice cream recipe is also a refined sugar free dessert that is definitely going to make you look like a culinary genius no matter who you're serving. Of all the dairy free ice cream recipes I have created lately, this Salted Caramel ice cream so far is the GOAT. The Tom Brady of ice cream if you will, minus the avocado of course.
The more I develop dairy free ice cream recipes, the more I am learning about their quirks which is an extra bonus for you. If you haven't yet made dairy free ice cream, I will tell you that it can tend to get hard, as it simply just doesn't have the fat content full dairy ice cream has, therefore it can seemingly lose its creaminess. I am here to tell you, don't buy into the illusion! All you need is a little bit of patience and you'll be enjoying the creamiest refined sugar free dessert in no time!
I figured this out while photographing this Salted Caramel Ice Cream. I had a few other recipes to shoot that day, so I took the bowl out of the freezer to thaw while I finished shooting the first recipe. It typically takes me anywhere from 30 minutes to an hour to shoot a recipe depending on the difficulty level, so by the time I was done and ready to shoot this dairy free ice cream, it was perfectly scoopable and oh so creamy! I left it out for about 30 minutes this time and I highly recommend you do the same if dairy free ice cream is your jam (which it clearly is because you're here!) Anyway, that's just a hot tip for you in case you're wondering why my photos look so creamy and delicious but your ice cream seems very, very frozen!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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1 can full fat coconut milk
1 can coconut cream
1-2 tbsp vanilla extract or vanilla bean paste (adjust depending on the level of vanilla you prefer)
1 tbsp gelatin
1/2 cup salted caramel sauce
Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
While still heating, stir in vanilla extract, coconut sugar, caramel, salt and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
Spoon ice cream into pint containers and gradually add more caramel sauce in layers in between. Freeze for 2 hours for smooth + creamy ice cream if you'd like to enjoy immediately.
For best results, allow dairy free ice cream to thaw ~20 minutes at room temp for max scoopability!
*Nutrition Facts have been corrected to indicate the use of MonkFruit Sweetener, a natural keto-friendly sweetener. If you choose to use Coconut Sugar, sugar content will increase to 27g per serving. Please note these nutrition facts are PURELY INFORMATIONAL and should be used as a general guide. If you need assistance with nutritional information of any kind you should always speak to your primary care physician.