Vegan Caramel Ice Cream(Salted)

Feels like having a snack, but still following a plant-based diet? This Vegan Caramel Ice Cream(Salted)is amazing! Since it contains neither milk, eggs, nor refined sugars, this dish offers a rich taste from coconut milk, dates, and almond butter. The sea salt counterbalances the cookie’s sweetness, making every mouthful unforgettable. Sherbet is always satisfying, and who cares about the sugar because it’s low in calories, whatever the season. If you’re hunting for a dessert that’s guilt-free and full of flavor, Vegan Caramel Ice Cream(salted) is your go-to choice.

STATS

• Calories: 180 kcal
• Time for prep: Ten(10) minutes
• Cook Time: 15-30 minutes
• Chill/Freeze Time: 6–8 hours
• Total Time: 8 hours (including freezing)
• Course: Dessert
• Cuisine: Vegan, Plant-Based
• Diet: Vegan, Weight Watchers Friendly
• Serving Size: ½ cup
• Servings: 6

EQUIPMENT

• High-speed blender or food processor
• Ice cream maker (optional, but ideal for texture)
• Freezer-safe container with lid
• Rubber spatula
• Saucepan (if making coconut caramel separately)
• Ingredients
• One 13.5-ounce can of full-fat coconut milk
• Half a cup of almond milk without sugar
• Half a cup of pitted and soaked Medjool dates
• Two tablespoons of cashew or almond butter (for a softer taste)
• Two teaspoons of maple syrup, optional; taste and adjust
• One teaspoon of vanilla extract
• 0.5 tsp of salt(sea)
• Swirls of more caramel, chopped pecans, or vegan chocolate chips are optional.

INGREDIENT NOTES

Coconut Milk:

• For the most creamy dissembler, use full-fat coconut milk. Be aware that lite coconut milk will give you a crispy ice cream.

Medjool Dates:

• Soaked dates are what give the caramel flavor to the other ingredients. They make dishes sweeter and more flavorful, but without processed sugars.

Nut Butter:

• Almond or cashew butter makes the cheesecake texture smoother and gives a touch of buttery caramel.

Maple Syrup:

• Optional, but very nice for people who want their coffee sweet. Make the caramel as sweet as you want by adjusting according to the sweetness of your dates.

Salt:

• Some sea salt brings out the rich caramel taste in these delights.

INSTRUCTIONS

Soften the Dates:

1. If the pitted dates doesn’t seem soft, immerse them for ten(10) mins in water(warm).
2. Filter the water well before using.

Blend the Base:

1. Add coconut milk, almond milk, soaked dates, almond butter, maple syrup (if using), vanilla, and salt to a blender.
2. Beat till creamy and absolutely smooth.

Taste & Adjust:

1. Correct the sweetness/salt if needed by tasting the mixture.
2. To achieve the ideal balance, add a touch of salt or a little extra maple syrup.

Chill (If Not Using Ice Cream Maker):

1. Transfer this mixture to a container that can be frozen.
2. Cover and freeze for 6–8 hours. Stir every one and two hours for a creamier texture if not using a machine.
3. Using an Ice Cream Maker (Optional):
4. Chill the mingle mixture in the fridge for 1–2 hours.
5. Then churn in an ice cream maker according to your device’s instructions for 20–30 minutes until soft-serve consistency is achieved.
6. After transferring to a container, freeze for a further two hours.

Serve:

1. Allow the ice cream to rest at a normal temperature of surrounding for approximately ten(10) minutes before scooping.
2. Garnish with vegan caramel drizzle, chopped nuts, or chocolate chips if desired.

TIPS:

• Not able to make ice cream? No issue. To lessen ice crystals, simply mix the ice cream every few hours while it’s frozen.
• Do you want a swirl? For a marbled look, add a layer of chocolate fudge or vegan caramel halfway through the freezing process.
• Remove the nuts: For an allergy-friendly recipe, Use vegan butter like that of sunflower seed & milk of oats.
• Pre-scoop: Spoon into muffin liners and freeze separately for simple servings or gatherings.

STORAGE INFORMATION

Fridge:

• Not relevant; ice cream belongs in the freezer.

Freezer:

• Keep for up to two weeks in an airtight container. Allow it to rest at normal temperature of surrounding for approximately ten(10) mins prior serving

FAQs

Could this ice cream be made without coconut milk?

• Yes! You may replace it with oat cream or cashew cream if you want to enjoy the dish in a different way. Just make sure the base is creamy so the drink is not too much on the cold side.

What foods can I use to increase the protein level in my shake?

• A good option is to put a scoop of your favorite vanilla vegan protein powder in the blender. It adds more volume to the ice cream and a good amount of protein, while still keeping the taste delicious.

Is it okay to substitute dates with some other kind of sweetener?

• Absolutely! If you don’t have dates, you can use maple syrup and coconut sugar to give a similar caramel flavor. Mix the ingredients thoroughly and adjust the amounts for the right taste.

Is it a Weight Watchers-suitable recipe?

• Yes! Since you know the portion size (½ cup) and use natural sweeteners, it follows WW guidelines. If you want to cut calories, replace full-fat coconut milk with lite coconut milk and leave out the maple syrup.

NUTRITIONAL INFORMATION

Calories: 180 kcal
Carbs: 22g
Total Carbs: 22g
Fiber: 3g
Protein: 3g
Fat: 10g
Sodium: 120mg
Vitamin A: 0 IU
Calcium: 40mg
Iron: 1.5mg
Potassium: 250mg
Serving Size: ½ cup
Servings Per Recipe: 6