Vegan Salted Caramel Crunch Ice Cream

Indulge in the ultimate dairy-free frozen delight with this Vegan Salted Caramel Crunch Ice Cream! Creamy coconut milk and almond milk form the luscious base, while homemade coconut sugar caramel sauce infuses it with rich, buttery flavor. Blended cashews add an extra layer of velvety smoothness, and to top it off, every bite is punctuated with a satisfying crunch from toasted pecans and crispy rice cereal. Made entirely plant-based, this decadent ice cream strikes the perfect balance of sweet and salty with just a hint of sea salt in every creamy spoonful. Whether you're serving it as a summer treat or a year-round dessert, this vegan masterpiece is sure to impress. Perfect for fans of homemade ice cream, salted caramel, and dairy-free desserts!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cans Canned full-fat coconut milk
• 1 cup Almond milk
• 3 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1 cup Coconut sugar
• 0.25 cup Coconut cream
• 0.5 teaspoon Sea salt
• 0.5 cup Raw cashews
• 0.5 cup Pecans
• 0.5 cup Rice cereal
• 2 tablespoons Coconut oil

Directions

Step 1

Place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 hours or overnight. Drain and rinse when ready to use.

Step 2

In a medium saucepan over medium heat, combine coconut sugar, 1/4 cup of coconut cream, and all the sea salt. Stir continuously until the sugar dissolves and the mixture thickens slightly into a caramel sauce, about 5 minutes. Remove from heat and let cool.

Step 3

In a blender, combine the soaked cashews, coconut milk, almond milk, maple syrup, and vanilla extract. Blend until completely smooth and creamy.

Step 4

Add the prepared caramel sauce into the blender with the cashew mixture and blend until fully incorporated.

Step 5

Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.

Step 6

While the ice cream is churning, prepare the crunchy mix-in by coarsely chopping the pecans. In a medium skillet, heat the coconut oil over medium heat, then add the pecans and rice cereal. Toast them for about 3-4 minutes, stirring regularly until golden and crispy.

Step 7

Once the ice cream has finished churning and has reached a soft-serve consistency, gently fold in the pecan and rice cereal mixture.

Step 8

Transfer the ice cream to a container that can be sealed and freeze for at least 4 hours or until it becomes firm.

Step 9

Before serving, let the ice cream sit at room temperature for about 5 minutes to allow it to soften slightly for easier scooping.

Nutrition Facts

Serving size	(1505.8g)

Amount per serving	% Daily Value*
Calories	4100.0

Total Fat 285.2g	0%
Saturated Fat 200.9g	0%
Polyunsaturated Fat 12.0g
Cholesterol 0mg	0%
Sodium 1538.9mg	0%
Total Carbohydrate 411.6g	0%
Dietary Fiber 7.4g	0%
Total Sugars 354.6g
Protein 33.3g	0%

Vitamin D 96.7IU	0%
Calcium 573.6mg	0%
Iron 45.5mg	0%
Potassium 2788.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 3.1%

Carbs: 37.9%