Vegan Salted Caramel Ice Cream
This Vegan Salted Caramel Ice Cream is a rich, creamy frozen dessert that delivers everything you love about classic ice cream, without any dairy. Made with a luscious coconut milk base and swirled with deep, buttery vegan salted caramel, every bite is smooth, indulgent, and packed with bold flavor. The addition of crunchy cookies throughout creates the perfect contrast of creamy and crisp textures that keeps each scoop exciting.
This recipe leans into familiar flavors while offering a modern, plant-based twist. Coconut milk brings a natural richness and subtle sweetness, while the salted caramel adds that irresistible balance of sweet and salty that makes this dessert truly crave-worthy. It’s the kind of treat that feels both comforting and elevated at the same time.
Perfect for warm days, weekend treats, or make-ahead desserts for gatherings, this ice cream is surprisingly simple to prepare with pantry-friendly ingredients. Whether you’re dairy-free, vegan, or just looking for a new homemade dessert to try, this Vegan Salted Caramel Ice Cream is a creamy, dreamy option that delivers on both texture and flavor.
INGREDIENT DETAILS
Coconut Condensed Milk (1¼ cups)
Provides sweetness and a thick, creamy base that helps create a rich ice cream texture.
Full-Fat Coconut Milk (1 can / 13.5 oz)
Adds body and creaminess while giving the ice cream its smooth, scoopable consistency.
Granulated Sugar (½ cup)
Enhances sweetness and helps balance the salted caramel flavor.
Vanilla Extract (2 tbsp)
Adds warmth and depth, rounding out the coconut and caramel notes.
Cornstarch (1 tbsp)
Acts as a thickener, helping stabilize the mixture and improve texture.
Salt (¼ tsp)
Balances the sweetness and enhances the caramel flavor.
Xanthan Gum (⅛ tsp)
Improves texture by preventing ice crystals and creating a smoother, creamier finish.
Vegan Salted Caramel Sauce
Adds rich, buttery sweetness with a hint of salt for that classic caramel swirl.
Vegan Cookies
Provide crunch and texture contrast throughout the ice cream.
INGREDIENT ALTERNATIVES
Coconut Condensed Milk
– Homemade coconut condensed milk
– Oat condensed milk (for a lighter flavor)
Full-Fat Coconut Milk
– Coconut cream (for extra richness)
– Cashew cream (blended cashews + water)
Granulated Sugar
– Brown sugar (adds deeper caramel notes)
– Coconut sugar
Vanilla Extract
– Vanilla essence
– Vanilla bean paste
Cornstarch
– Arrowroot powder
– Tapioca starch
Salt
– Sea salt
– Pink Himalayan salt
Xanthan Gum
– Guar gum
– Can omit (texture will be slightly less creamy)
Vegan Salted Caramel Sauce
– Store-bought vegan caramel
– Date caramel (for a refined sugar-free option)
Vegan Cookies
– Crushed graham crackers
– Brownie chunks or chocolate chips
Vegan Salted Caramel Sauce Recipe
HOMEMADE COCONUT CONDENSED MILK Recipe
HOMEMADE CREAMY OAT MILK Recipe
This vegan salted caramel ice cream is smooth, indulgent, and packed with sweet-salty flavor, layered with caramel and cookies for the perfect frozen treat. No churn needed and perfect for make-ahead desserts.
- 1 ¼ cups coconut condensed milk (see recipe linked above)
- 1 cup oat milk (see recipe linked above)
- ½ cup granulated sugar
- 2 tbsp vanilla extract
- 1 tbsp cornstarch
- ¼ tsp salt
- ⅛ tsp xanthan gum
- Homemde vegan salted caramel sauce get the full recipe linked above (see recipe linked above)
- Vegan cookies, crushed
- 1 In a large saucepan, whisk together the coconut condensed milk, oat milk, granulated sugar, cornstarch, vanilla extract, and salt until smooth and fully combined. Place the saucepan over medium-low heat and gently warm the mixture, whisking frequently to prevent sticking.
- 2
Allow the mixture to heat for about 4–5 minutes, just until it becomes slightly thickened and silky. It should remain below a boil, with a smooth, custard-like consistency. Remove from the heat and let it cool slightly.- 3
Sprinkle the xanthan gum evenly over the surface, then blend the mixture using a high-speed blender or immersion blender for 3–4 minutes until fully smooth and emulsified. This step helps create a creamy, stable texture.- 4
Let the mixture cool completely at room temperature, then transfer to the refrigerator and chill for 2–3 hours until it thickens further and becomes very creamy.- 5
Once chilled, blend again for 4–5 minutes until the mixture is light and airy. Pour a layer of the ice cream base into a freezer-safe container, then drizzle salted caramel sauce and sprinkle crushed cookies over the top. Repeat the layering process two to three times, finishing with caramel and cookies. Gently swirl to create ribbons throughout without fully mixing.- 6
Place a sheet of parchment paper directly on the surface to prevent ice crystals, cover tightly, and freeze overnight or until fully set.- 7
When ready to serve, allow the ice cream to sit at room temperature for a few minutes before scooping. Serve and enjoy the creamy coconut base with rich caramel swirls and crunchy cookie bites.NoteFor best results, use full-fat coconut milk to achieve a rich, creamy texture. Lower-fat versions may result in an icier consistency.
Blending twice is key to creating a smooth, scoopable ice cream without an ice cream maker.
Let the ice cream soften slightly before scooping for easier serving and better texture.
Store in an airtight container in the freezer for up to 2 weeks. Pressing parchment directly on the surface helps prevent ice crystals.
You can customize this recipe by adding toasted nuts, chocolate chips, or even a drizzle of chocolate sauce for extra indulgence.vegan salted caramel ice cream, dairy free ice cream, coconut ice cream recipe, no churn vegan dessert, caramel swirl ice cream, plant based desserts, homemade vegan ice cream - 2