Dairy-Free Salted Caramel Crunch Ice Cream
Indulge in the rich, creamy goodness of Dairy-Free Salted Caramel Crunch Ice Cream, a decadent frozen treat crafted without dairy but bursting with luxurious flavor. This recipe combines the velvety richness of coconut milk and almond milk with the deep sweetness of coconut sugar and maple syrup to create a perfectly balanced salted caramel base. The addition of roasted almonds coated in maple syrup delivers a satisfying crunch in every bite, while a touch of sea salt enhances the overall flavor profile. Quick to prepare and churned to smooth perfection, this crowd-pleasing dessert is ideal for vegans and lactose-intolerant ice cream lovers alike. Serve it on cones, in bowls, or straight from the container for a refreshing dessert experience that tastes indulgent yet feels wholesome. Your next summer favorite awaits!
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Recipe Information
Ingredients
- 2 cups Coconut milk, full-fat
- 1 cup Almond milk
- 1 cup Coconut sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 0.5 cup Maple syrup
- 0.5 cup Roasted almonds, chopped
- 0.5 teaspoon Sea salt
Instructions
In a medium saucepan, combine 2 cups of full-fat coconut milk and 1 cup of almond milk. Heat over medium heat until it begins to steam, but do not let it boil.
While the milk mixture is heating, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to make a slurry.
Once the milk mixture is steaming, stir in 1 cup of coconut sugar, ensuring it dissolves completely.
Stir the cornstarch slurry into the milk mixture, continue to heat on medium, and whisk constantly until it thickens slightly, about 5-7 minutes.
Remove the saucepan from heat, and stir in 1 teaspoon of vanilla extract and 0.5 teaspoon of salt.
Let the mixture cool at room temperature for about 15 minutes, then transfer it to a container and refrigerate until completely chilled, about 2-3 hours.
In another saucepan, heat 0.5 cup of maple syrup over medium heat until it begins to bubble slightly, about 3 minutes.
Stir in the roasted almonds and 0.5 teaspoon of sea salt, cooking for another 1-2 minutes before removing from heat. Allow this mixture to cool to room temperature.
Once both mixtures are cool, pour the base ice cream mixture into an ice cream maker and churn according to manufacturer's instructions.
In the last few minutes of churning, gradually add in the maple almond crunch mixture.
Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Scoop the ice cream into bowls or cones and enjoy your delicious Dairy-Free Salted Caramel Crunch Ice Cream.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 321.2 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 737 mg | 57% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1929 mg | 41% | |
*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.
