Remember a few years ago when the salted caramel trend took off?

I never expected it to last as long as it did — and it’s still going! #luckily

Salted caramel quickly became one of my favorite flavors, and I’m still finding new ways to use this perfectly sweet + salty duo.

Easy Ice Cream

I’ll admit… I’m pretty new to the ice cream-making scene.

I don’t do complicated, and many ice cream recipes out there seem complicated to me.

Call me lazy (or crazy), but I just want the best possible result with the smallest possible amount of work and effort. Hey, I’m an ENFJ, so I like efficient stuff so I can move on to the next thing I’m going to conquer, ok?

This Dairy-Free Salted Caramel Ice Cream is my first public ice cream recipe! It’s so easy and only has 4 ingredients, so I’m fairly confident you can knock this out in minutes!

My Favorite Ice Cream Machine

I’ve owned an electric ice cream maker than required the salt and ice. You know the kind. They have the loudest motors ever. I used to plug our old one in in the bathroom so I could shut the door and not have to hear it — it was THAT loud!

When we moved, I decided I didn’t love it enough to keep it. And I’d had my eye on this sleek and sexy ice cream maker for a while, so I knew I would replace the old clunker with it when I had the chance.

I absolutely LOVE my Cuisinart 2-quart Ice Cream, Frozen Yogurt, & Sorbet Maker!!!!!!

I haven’t tried any frozen yogurt or sorbet yet, but this thing definitely makes some dang tasty ice cream!

No salt or ice required. And best of all, it’s so. much. quieter. than my old clunker. It’s also so sleek that I don’t mind leaving it out on the counter… for more regular use, you know. 😉

You can throw together this salted caramel ice cream in less than 5 minutes, and it will be ready to eat in about 30 minutes total! There’s only 4 ingredients, too! And this recipe requires no prior cooking. You don’t even have to make or buy caramel! Just combine, pour into the ice cream maker, and start. That’s it!

About That “Caramel”…

I don’t use traditional caramel in this ice cream. Who the heck has time to make caramel???

It requires babysitting. If it burns, you’ve likely lost a good pot. If it boils over, you’ll spend the rest of your life cleaning your cooktop. No thanks.

But I have a found a substitute for traditional caramel — coconut syrup!

I’ve never found coconut syrup anywhere but Wilderness Family Naturals. The first time I tried it, I couldn’t believe how caramel-y it tasted!

Coconut syrup is made much like maple syrup. The sap is collected from the coconut palm trees, then it is boiled down until the water has evaporated. What’s left is a thick, dark syrup. It looks like molasses and has the consistency of honey.

Coconut syrup serves as the caramel element in this salted caramel ice cream, but also as the only sweetener. It’s low-glycemic and full of beneficial minerals. I absolutely love it, and I know you will too!

Now let’s make some ice cream!

Dairy-Free Salted Caramel Ice Cream

Here’s what you need:

• 2 cans full fat coconut milk 
• 3/4 cup coconut syrup
• 4 pastured egg yolks
• 1/2 teaspoon Himalayan salt

Here’s how to do it:

Combine all ingredients in a blender and blend until totally smooth and combined. (Alternately, you could whisk everything together in a large bowl, but a blender will take care of any chunks of coconut milk much more efficiently.)

Pour into the canister of your ice cream machine and use according to the manufacturer’s instructions.

For the Cuisinart 2-quart machine, you’ll need to make sure the freezing canister has been in your freezer for 12 to 24 hours prior to making ice cream.

Once your ice cream is finished, transfer it to your freezer to continue to harden. Or serve immediately.

Make sure to drizzle on more coconut syrup when serving!

Do you love salted caramel things?