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    Home » Recipes » Dessert

    Salted Caramel Ice Cream (coconut style)

    By Catherine Crow, NTP on June 16, 2013 Last Updated October 14, 2021 2 Comments | No Medical Advice | This post may contain affiliate links

    Salted Caramel Ice Cream (Coconut Style) | Butter Nutrition

    Today I'm sharing my salted caramel ice cream with a coconut twist!  Using palm sugar in this recipe is important since it contributes to the caramel flavor. While it will not taste identical to your traditional cream based salted caramel ice cream, I do think it has its own unique flavor profile that is worth exploring! I've also included an optional caramel sauce you can use as a topping if desired.

    Ingredients:

    2 cans coconut milk (I like this additive free brand without guar gum)
    6 egg pastured egg yolks*
    1 cup coconut palm sugar (like this)
    1 tb gelatin (optional, I recommend this)
    1 teaspoon salt (some prefer closer to 1.5-2tsp)
    2 teaspoon vanilla
    Easy caramel topping (optional)

    Method:

    1) Combine 1 can of coconut milk and all of the palm sugar in a saucepan on medium, and heat until it starts to boil (watch carefully to avoid it boiling over).
    2) Reduce heat to a simmer for 20-30 minutes, stirring frequently. Then let cool in the fridge for about 1 hour.
    3) In a blender combine the chilled coconut milk/sugar mixture, the other can of coconut milk, egg yolks, vanilla, & salt. Blend at a low-speed until combined.
    4) Add gelatin (optional). Blend.
    5) Pour in ice cream maker and wait patiently.
    6) Top with easy caramel sauce (optional).

    *Raw egg yolks are not appropriate for everyone. Please do your own research and make your own choice on whether they are right for you. You may also view our disclaimer here.

    What is your favorite way to use caramel? Please share it in the comments!

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    About Catherine Crow, NTP

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

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    1. Sonia

      July 16, 2013 at 5:44 am

      Any alternate methods if you don't have an ice cream maker?

      Reply
      • Catherine

        July 16, 2013 at 1:05 pm

        Not really. You could place in the freezer and remove to stir every 15-30minutes or so? I haven't tried that method myself, sorry!

        Reply

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    Hi, I'm Catherine! As a nutritional therapist, my passion is education. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements! Because when you know better, you can feel better! More about me →

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