Salted Caramel Coconut Ice Cream
A rich, creamy coconut-based ice cream swirled with buttery salted caramel and churned to silky-soft perfection. Easy and delicious!
Equipment
Ingredients
- 3 Cups coconut milk full fat
- 1 Cup sugar
- ¼ Cup salted caramel sauce store bought or homemade
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract or vanilla bean paste
Instructions
- Place the ice cream maker bowl in the fridge to freeze for several hours before starting to prepare the ice cream.
- In a blender, combine the coconut milk, sugar, sea salt, and vanilla. Blend until smooth, about 30 seconds. (You can also mix by hand, but blending will give a smoother texture.)
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. It should thicken to soft-serve consistency in about 20–25 minutes.
- Pour half of the coconut ice cream into a loaf pan or freezer-safe container. Drizzle half of the caramel sauce over the top, then swirl gently with a knife. Add the remaining ice cream on top and repeat the process with the remaining caramel sauce.
- Freeze the ice cream for at least 6 hours or overnight.
Nutrition
Calories: 283kcalCarbohydrates: 32gProtein: 2gFat: 18gSaturated Fat: 16gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 181mgPotassium: 194mgSugar: 29gVitamin A: 6IUVitamin C: 1mgCalcium: 19mgIron: 3mg
Nutrition details are an estimate, per serving.
