Vegan salted caramel ice cream 


1 can coconut milk (full fat)

1- 2 tbsp almond and hazelnut butter

sea salt to taste


I’ve only tried making this ice cream with the help of an electronic ice cream maker, but it might work without it. However, it’s likely it would become too hard. Possibly would work to take it out of the freezer every 15 minutes and stir, like many do when making traditional home made ice cream without a machine. Will never become as soft as from an ice cream maker though.

Put the bowl (canister) from the ice maker in the freezer.

Mix all the ingredients thoroughly using a blender or food processor and freeze for one hour. 

Take it out of the freezer and scoop the blend into the electronic ice maker and let it run for about 10 minutes or until the texture is beautifully soft, yet firm. Be careful not to let it run for too long, because then it can become too hard. When I’ve made it time has been a bit different, so only way is to watch it happening. 

This website and all its content is owned by Sigridur Petursdottir. The recipes on are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on