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Vegan salted caramel ice cream in a loaf pan with an ice cream scoop and ice cream cones to the side

Salted Caramel Ice Cream (Vegan)

Rich and creamy, deeply sweet and just slightly salty, this vegan salted caramel ice cream is painfully delicious and just happens to be vegan. I use this ice cream maker and adore it.
Course Dessert
Cuisine American
Keyword caramel, ice cream, salted caramel, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Churn and Freeze Time 4 hours 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 1275kcal
Author Cheryl Malik


Traditional Salted Caramel Sauce (Recommended)

  • 1/2 cup unsweetened almond milk
  • 1/2 cup + 2 tablespoons water , divided
  • 1 cup cashews
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3 tablespoons Earth Balance
  • 2 teaspoons flake sea salt

Vegan Ice Cream Base

  • 1 14- ounce can full-fat coconut milk (don't sub light coconut milk here!)
  • 1 cup cashews , soaked at least 6 hours
  • 3 tablespoons coconut oil
  • 2 cups salted caramel sauce , divided

Refined-Sugar-Free Caramel Sauce Option

  • 3/4 cup + 2 tablespoons pure maple syrup
  • 3/4 cup + 2 tablespoons coconut cream just the solid white part from a can of coconut milk
  • 1/2 cup + 1 tablespoon refined coconut oil
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons flake sea salt


If making the traditional salted caramel sauce (recommended)

  • Make your "heavy cream": blend 1/2 cup almond milk, 2 tablespoons water, and 1 cup cashews in high-speed blender until very, very smooth. Sieve or press through a nut milk bag for the smoothest texture.
  • Make the salted caramel sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden (I advise to not wait until it turns amber, as that usually means it's burnt!), occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes. Remove from heat. Whisk in Earth Balance. Very gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Add 2 teaspoons sea salt. Makes about 2 cups.

If making the refined-sugar-free salted caramel sauce variation:

  • Combine all ingredients in a medium saucepan and bring to a boil, whisking well. Boil 8 minutes then remove from heat and let cool.

Make the vegan ice cream base:

  • Combine coconut milk, 1 cup soaked cashews, coconut oil, and 1 1/2 cups salted caramel sauce in a high-speed blender. Blend until very smooth. Transfer to air-tight container and refrigerate until very cold. Once the mixture is cold, churn according to ice cream maker instructions.
  • Once churned, the ice cream will have the texture of frozen yogurt. Gently swirl in the remaining 1/2 cup salted caramel sauce and place in freezer at least 2-3 hours.


Gently swirl in the remaining salted caramel sauce and place in freezer.


Serving: 6g | Calories: 1275kcal | Carbohydrates: 140g | Protein: 12g | Fat: 81g | Saturated Fat: 56g | Cholesterol: 16mg | Sodium: 1912mg | Potassium: 693mg | Fiber: 3g | Sugar: 73g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 6mg | Net Carbs: 137g