Vegan Salted Caramel Crunch Ice Cream
Indulge in the creamy decadence of Vegan Salted Caramel Crunch Ice Cream—a plant-based dessert that flawlessly combines rich caramel undertones with irresistible crunch. Crafted with wholesome ingredients like full-fat coconut milk, soaked cashews, and maple syrup, this recipe achieves a velvety smooth texture without dairy. A homemade coconut sugar caramel sauce adds depth, while toasted pecans and crispy rice cereal deliver the satisfying crunch in every bite. Perfectly balanced with a hint of sea salt, this ice cream is churned to perfection and freezes beautifully for a scoopable treat. Whether you're seeking a guilt-free indulgence or an impressive dessert to wow guests, this vegan ice cream is a showstopper that aligns with a clean-eating lifestyle.
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Recipe Information
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
Instructions
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.
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.
In a blender, combine the soaked cashews, coconut milk, almond milk, maple syrup, and vanilla extract. Blend until completely smooth and creamy.
Add the prepared caramel sauce into the blender with the cashew mixture and blend until fully incorporated.
Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
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.
Once the ice cream has finished churning and has reached a soft-serve consistency, gently fold in the pecan and rice cereal mixture.
Transfer the ice cream to a container that can be sealed and freeze for at least 4 hours or until it becomes firm.
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
Calories |
4100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.2 g | 366% | |
| Saturated Fat | 200.9 g | 1004% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 354.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 574 mg | 44% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 2789 mg | 59% | |
*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.
