Salted Caramel Ice Cream (No-churn, GF, Vegan, Paleo)

By Ashley | Dessert

Jun 19

If I ever added up the amount of money I spend on pints of ice cream I would DIE right then and there. 

Which is why I never even start keeping track 😉


The geniuses at Nadamoo can take all my money!

Last summer I tried to lessen my dairy-free ice cream spending by making these fruity ice cream bars, and then these chocolate & cookie-studded ones.

But this year I wanted to create the real deal. As in fluffy, spoonable ice cream.

I had come close in the past, but that was before I discovered that Aroy-D coconut cream is the answer to everything.

And I mean EVERYTHING! Especially frosting.

Vodka and medjool dates also help keep the texture fluffy and scoop-able rather than icy and rock hard. Thank heavens!

Having a Vitamix or high-quality food processor is nice here, but not required. As long as you’re not using your trusty little bar blender from 1992 you can make this healthy, delicious, homemade ice cream party happen.

Now let’s make this the summer of incredible memorable frozen desserts!

Salt Caramel Ice Cream (No-churn, GF, Vegan, Paleo)

4 c Aroy-D Coconut Cream

3/4 c packed medjool dates

5-10 drops NuNaturals Vanilla Stevia

1 tbsp vodka

1/4 tsp Himalayan sea salt

Pinch cinnamon

Optional swirl:

1/4 c tahini or cashew butter

1 tbsp maple syrup

Pinch Himalayan sea salt

Optional for serving: date syrup

Method:

Blend the coconut cream, dates, stevia, vodka, salt, and cinnamon in a blender. Note: it should taste very sweet. The flavor mellows quite a bit once frozen!

Pour into 2 regular-sized ice cube trays and freeze until solid. 

Pop out the frozen cubes and add them to the blender or food processor. Allow to thaw slightly – 10 minutes or so. (NOTE: ideally it is best to do this step the same day you are going to eat it for the best results, but the ice cream will hold up in the freezer for 10-12 days)

Blend on low to medium speed until the cubes are mostly broken down. Blend on high for a few seconds to get the ice cream completely creamy.

Whisk the “swirl” ingredients together.

Add the frozen ice cream to a shallow glass dish and swirl in the caramel. Enjoy immediately or freeze until ready to eat. Depending on your freezer temperature you may need to thaw the ice cream 10-15 minutes in the fridge before scooping 😉

Serve with date syrup if desired!

Note: This post is not sponsored and all thoughts are my own. However, this post does contain Amazon affiliate links that help support my blogging. If you click through and purchase via my affiliate link I will receive a small commission from Amazon. Thank you for your support!

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