Join My Newsletter!

Salted Caramel Paleo Ice Cream

Salted Caramel Paleo Ice Cream

This Salted Caramel Paleo Ice Cream was a request from a reader and it has, by far, become my most popular gluten free, dairy free ice cream!

Some other Cavegirl Cuisine recipes you may enjoy:
Maple Bacon Chocolate Ice Cream
Cinnamon Ice Cream
Mint Dark Chocolate Chip Ice Cream

Salted Caramel Paleo Ice Cream

banner

EV Cookbook Banner

 

Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.

Ingredients

  • Caramel:
  • • 2 tablespoon raw honey
  • • 1/2 teaspoon sea salt
  • • 1/4 cup coconut cream
  • • 1 tablespoon organic butter or ghee
  • • 1/4 teaspoon vanilla
  • Ice Cream:
  • 13.5 ounce can of coconut milk
  • • 1/4 cup raw honey
  • • 1 vanilla bean, split lengthwise and seeds scraped
  • • 2 egg yolks

Directions

  1. In a small saucepan, heat caramel ingredients on low heat for 5 minutes until there is a low rolling boil around the edge of the mixture.  Remove from heat and set aside.
  2. Place coconut milk, raw honey,  and vanilla beans in a medium saucepan over low heat. Whisk until everything is well-blended. Remove from heat and set aside.
  3. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs.  Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
  4. Add the caramel mixture to the ice cream mixture.  Stir until combined.  Refrigerate until completely cooled.
  5. Follow the directions on your ice cream maker as each one may be a little different. Once your main mixture is blended (about 30 minutes), transfer to a freezing container/lidded bowl.  Freeze.  After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  6. Enjoy!

Ingredients

  • Caramel:
  • 2 tablespoon raw honey
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut cream
  • 1 tablespoon organic butter or ghee
  • 1/4 teaspoon vanilla
  • Ice Cream:
  • 13.5 ounce can of coconut milk
  • 1/4 cup raw honey
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 egg yolks

Directions

  1. In a small saucepan, heat caramel ingredients on low heat for 5 minutes until there is a low rolling boil around the edge of the mixture.  Remove from heat and set aside.
  2. Place coconut milk, raw honey,  and vanilla beans in a medium saucepan over low heat. Whisk until everything is well-blended. Remove from heat and set aside.
  3. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs.  Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
  4. Add the caramel mixture to the ice cream mixture.  Stir until combined.  Refrigerate until completely cooled.
  5. Follow the directions on your ice cream maker as each one may be a little different. Once your main mixture is blended (about 30 minutes), transfer to a freezing container/lidded bowl.  Freeze.  After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  6. Enjoy!