Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Salted Caramel Ice Cream [Vegan/Gluten Free]

by Chelsea @ Make Real Food on May 20, 2014, 4 comments

For those of you who tuned in last week…you know what’s coming. Salted Caramel Ice Cream [Vegan/Gluten Free]Yep. It happened. Salted Caramel Ice Cream. 

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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.IMG_20140511_164518I 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. DSC_0293So, 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.DSC_0301This 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. Homemade Salted Caramel Sauce [Vegan/Gluten Free]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. 

Also awesome?  Topping it with some warm, heated peanut butter.  Uhm.  Caramel, peanut butter, ice cream?  < Amazing. DSC_0326

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…DSC_0309

You ready?

Salted Caramel Ice Cream [Vegan/Gluten Free]
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For the Caramel
  1. 1 recipe salted caramel sauce (link in blog post)
For the Ice Cream
  1. 1 can full fat coconut milk
  2. 1/2 a cup salted caramel sauce
  3. 1/4 a cup non-dairy milk of choice (I used rice milk)
  4. 1/2 a cup of dates - soaked for 30 minutes if dry
  5. 1/4 a cup maple syrup
  6. 1/2 + 1/4 a teaspoon vanilla extract
  7. 1/8 teaspoon sea salt
Instructions
  1. Make the caramel sauce in advance, as it will need to be cold before using in the ice cream
  2. 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)
  3. Process in ice cream maker as instructed by your ice cream maker
  4. When finished, fold in up to an additional cup of caramel sauce
  5. 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.
  6. Great served with warm caramel sauce drizzle on top.
Make Real Food http://makerealfood.com/
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I shared this post in GFE’s weekly Gluten Free Round up! Click here for other awesome gluten free recipes!

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4 thoughts on “Salted Caramel Ice Cream [Vegan/Gluten Free]

  1. Seriously! You’re kind of really awesome! I need to make this, but I have no dates, no maple syrup, no more coconut milk, aaaand most tragically of all, I have no car to get to a grocery store right now. I now have the biggest craving ever and no way to satisfy it :/ pinned for when I am able to restock (end of the week) and then I am so making this 🙂
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