Vegan Salted Caramel Ice-Cream


  • 8


For the Ice-Cream:

  • 1 Can Coconut Cream
  • 1 Can Coconut Milk
  • 1/2 cup Coconut Sugar
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Salt

For the Salted Caramel Sauce:

  • 1 cup Coconut Sugar
  • 1/4 cup Maple Syrup
  • 2 Tbsp Water
  • 6 Tbsp Vegan Butter
  • 1/2 cup Coconut Cream
  • 1 tsp Salt


For the ice-cream:

  • Add the coconut cream, coconut milk, coconut sugar and golden syrup to a pan and bring to a simmer.
  • Remove from heat and let cool for half an hour. Add this mixture + vanilla extract and salt into your BioChef Living Food Blender and blend on the ‘ice-cream’ setting until thick and creamy.
  • Place the ice-cream mixture into a loaf pan and place into the freezer for a couple of hours.

For the sauce:

  • Add the sugar, syrup and water into a pan and stir until the sugar has totally melted.
  • Add in the vegan butter.
  • Stir constantly until the butter is melted.
  • Slowly pour in the cream while stirring.
  • Let the mixture boil for about a minute and then remove from the heat and stir in the salt.
  • Allow to cool completely before use.

Serve scoops of ice-cream topped with the Salted Caramel Sauce and chocolate chips/oats for a little extra texture and fibre.