For those of you who tuned in last week…you know what’s coming. Yep. It happened. Salted Caramel Ice Cream.
Last week I talked about how the cafeteria at work had served Salted Caramel Ice Cream, and as soon as I saw it I knew I was destined to make some for myself, I just didn’t figure it would happen this soon. I made this recipe a couple weeks ago on Mother’s day. Mother’s day came to us at the end of a whirlwind weekend. Friday night Nathan graduated, and Saturday morning my brothers soon-to-be-wife graduated. And on Sunday, we got to spend a lovely afternoon with my Mum.I love my mum dearly, and am truly grateful for her love and friendship every day.
With the recent death of Nathan’s mom and the reality of our infertility, Mother’s day has found it’s way of leaving some gaping holes in Nathan and I lately. And. Although I consider Nathan and I both at a rather stable emotional state in regards to our infertility and his mother’s death, as with grieving all loss, there are good days, and there are days that you just need to eat ice cream (and drink wine. Lots of wine). It came really as no surprise to me as mother’s day approached that I began scouring for a new ice cream recipe to create. So, when you’re addicted to this ice cream, you can blame mother’s day. And my faulty uterus. But enough sad stuff. Because this ice cream is anything but sad. Until it’s all gone, that is.This ice cream is heaped full of homemade salted caramel. You can get my recipe for salted caramel by clicking here. You only need 1/2 of the recipe for the ice cream, but – go ahead and make it all – because there’s never too much caramel sauce – ever. I use a kitchen aid mixer ice cream attachment to make my ice cream, but any ice cream maker would do.
When this ice cream comes out of the ice cream maker it is a very soft-serve consistency. Eating it that second is so recommended, but you can also freeze it to harden it up more. If it’s been in the freezer for a few days, you can let it sit on the counter for about 5 minutes before scooping for optimal texture.
My favorite part about this ice cream has to be the sweet/salty contrast – at the perfect ratio, both flavors get to enhance each other.
Oh, and drizzling some leftover caramel sauce on top? Don’t mind if I do…
- 1 recipe salted caramel sauce (link in blog post)
- 1 can full fat coconut milk
- 1/2 a cup salted caramel sauce
- 1/4 a cup non-dairy milk of choice (I used rice milk)
- 1/2 a cup of dates - soaked for 30 minutes if dry
- 1/4 a cup maple syrup
- 1/2 + 1/4 a teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Make the caramel sauce in advance, as it will need to be cold before using in the ice cream
- Blend together all of the ice cream ingredients in a blender (coconut milk, caramel sauce, non-dairy milk, dates, maple syrup, vanilla extract and sea salt)
- Process in ice cream maker as instructed by your ice cream maker
- When finished, fold in up to an additional cup of caramel sauce
- Serve immediately for soft serve, or freeze for a harder consistency. Will return to soft serve if left out of freezer about 5 - 10 minutes.
- Great served with warm caramel sauce drizzle on top.
I shared this post in GFE’s weekly Gluten Free Round up! Click here for other awesome gluten free recipes!
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