Salted Caramel Ice Cream (AIP, Paleo, Dairy Free)

Salted Caramel Ice Cream (AIP, Paleo, Dairy Free)

Caramel lovers rejoice! A sweet and salty caramel ice cream with vanilla and maple notes – sure to please the most discerning of non-dairy lovers! AIP, Paleo, and Dairy Free.

Servings: 8 servings


  • 2 cans coconut milk chilled and divided
  • 1/2 cup coconut sugar
  • 1/4 tsp flaky sea salt
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tbsp arrowroot flour


  1. Reserve a 1/2 cup of coconut cream from a chilled can. Heat up the cream in a small pan over low-medium heat.
  2. Heat a heavy-bottomed pan over medium heat. Add coconut sugar, stirring with a fork until sugar liquefies and starts to darken. Keep it away from the cool sides of the pan to avoid crystallization.
  3. Remove from heat and carefully add the reserved and warmed half cup of coconut cream and stir until you have a creamy amber liquid. Add salt and vanilla. Set aside to cool.
  4. Combine caramel with remaining coconut milk, maple syrup, and arrowroot in a blender. For best results, chill in refrigerator for a couple hours or overnight.
  5. Prepare according to your ice cream maker’s instructions. Serve immediately, or freeze until ice cream reaches your preferred hardness/texture.

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