I’m going to say something controversial here. There are almost no great dairy-free or allergy-friendly ice creams on the market. There. I said it! There are ones that I would call ‘fairly decent’ and a few that really are quite good, but not nearly enough. Certainly not anywhere near as many options as there are for standard ice cream! That’s why I started making my own dairy-free and allergy-friendly ice cream. Today I have a fabulous salted caramel ice cream recipe for you!
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Dairy-Free Ice Cream Ingredients
This ice cream is so simple to make that it literally requires only a handful of ingredients. We are so blessed to live in a time when there are fabulous dairy-free alternatives that make a delicious ice cream like this possible!
Sweetened Condensed Coconut Milk
Have you seen the sweetened condensed coconut milk by Nature’s Charm? It’s absolutely fabulous! I’ve used it in everything from fudge to fancy coffees, and now it’s part of my dairy-free ice cream recipe!
Dairy-Free Whipping Cream
In the past few years a number of brands have begun to make dairy-free whipping cream. Gone are the days when dairy-free folks have to refrigerate a can of coconut milk and try to carefully scoop out the chilled solids to make whipped coconut cream. Now we can get proper whipped topping AND we can use it to make things like mousses and no-churn ice cream! The version by Silk is my favorite and what I used while creating this recipe.
I LOVE salted caramel. It’s one of my absolute flavors. There are some options on the market for dairy-free caramel sauces that would work in this ice cream. If you’re looking for something truly special, though, you need to give my homemade caramel sauce a try! One tester wrote to me, “That caramel sauce…It is so good!” If you want this amazing salted caramel sauce recipe, be sure to sign up for my email list because the recipe will go out exclusively to my subscribers next week!
How to Make No-Churn Ice Cream
Remember when I said this recipe was easy? I really meant it! There are seriously just three simple steps and you don’t need a fancy ice cream machine to make it!
Step 1: Make Your Base
Put your sweetened condensed coconut milk and your caramel sauce into the bowl of your stand mixer with the whisk attachment and beat them until they are well combined. If you don’t have a stand mixer you can put them in a large mixing bowl and use an electric hand mixer with the whisk attachment.
Step 2: Whip the ‘Cream’
Add the dairy-free whipping cream of your choice to the base mixture and whip until it’s light and fluffy. This is going to take a few minutes. Just be aware that with the ice cream base added in this won’t quite whip up to ‘stiff peaks’ like you might normally see with whipped cream. As long as it gets nice and fluffy your ice cream will turn out great!
Step 3: Freeze It
You won’t need anything special container for freezing this ice cream. Grab an 8″x4″ loaf pan; the kind you use for baking pumpkin bread and loaf cakes. Pour your mixed up ice cream into the pan, cover it with plastic wrap (directly on the surface of the ice cream) and pop it in the back of your freezer. That’s it! Freeze it for at least 8 hours and then you’ll be ready to devour this delicious treat!
Whip Up Some Dairy-Free Ice Cream Today!
If you’re looking for a dessert that is equal parts easy and delicious look no further than this Salted Carmel Dairy-Free Ice Cream recipe. With just a few minutes of work and some time in the freezer you’ll have an indulgent dessert that will please even the most discerning of palates!
Don’t forget to sign up for my email list so you can get the Salted Caramel recipe to kick this ice cream up a notch!
- 11.25 ounce can (about 1 cup) Sweetened Condensed Coconut Milk
- 2/3 cup dairy-free caramel sauce
- 2 cups dairy-free heavy whipping cream
- 1 tbsp vanilla extract
- 2 pinches flaky sea salt
- Put the sweetened condensed coconut milk and caramel sauce in the bowl of your stand mixer. Beat with the whisk attachment until completely mixed.
- Add your dairy-free heavy whipping cream, vanilla, and salt. Whip it until it is very airy and fluffy (it won't reach stiff peaks).
- Pour the ice cream mixture into an 8"x4" loaf pan, cover it with plastic wrap directly on the surface of the ice cream, and freeze for at least 8 hours. Scoop and enjoy.