Print

No-Bake Coconut Caramel Ice Cream: A Creamy, Dreamy Summer Delight

Print Recipe

A creamy, dreamy dessert perfect for summer days or cozy evenings when you crave something sweet without turning on the oven. This no-bake coconut caramel ice cream blends the tropical richness of coconut with swirls of buttery caramel for an indulgent treat that’s both dairy-free and incredibly easy to make.

Ingredients

Scale

  • 2 cans (13.5 oz each) full-fat coconut milk or coconut cream, chilled overnight

  • 1/2 cup maple syrup or agave syrup (adjust to taste)

  • 1 tablespoon vanilla extract

  • Pinch of sea salt

For the caramel swirl:

  • 1/2 cup coconut sugar or brown sugar

  • 2 tablespoons coconut cream or milk

  • 2 tablespoons vegan butter or coconut oil

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

Instructions

  • Place the cans of coconut milk in the fridge overnight to allow the cream to separate from the liquid. Scoop out the thick cream only and discard or save the liquid for smoothies.

  • In a small saucepan, combine the coconut sugar, coconut cream, and vegan butter. Heat over medium, stirring until the sugar dissolves and the mixture starts to bubble.

  • Reduce the heat to low and simmer for 5 minutes until thickened slightly. Remove from heat and stir in the vanilla extract and pinch of salt. Let the caramel cool completely.

  • In a mixing bowl, beat the chilled coconut cream with maple syrup, vanilla extract, and sea salt until smooth and fluffy using a hand mixer or blender.

  • Pour half of the coconut base into a freezer-safe container. Add a few spoonfuls of the cooled caramel and gently swirl with a knife.

  • Pour the remaining coconut mixture on top and repeat the caramel swirl.

  • Cover the container and freeze for 4–6 hours or until firm.

  • Let the ice cream sit at room temperature for 10–15 minutes before scooping for best texture.

Notes

  • For best results, use full-fat coconut milk or coconut cream.

  • Store in an airtight container to prevent freezer burn.

  • You can substitute the homemade caramel with store-bought vegan caramel sauce.

  • Optional mix-ins: toasted pecans, dark chocolate chips, or coconut flakes.

Find it online: https://cookingworthy.com/no-bake-coconut-caramel-ice-cream-a-creamy-dreamy-summer-delight/