Saturday, September 20, 2014

Vegan Caramel Swirl Ice Cream

Sorry I've been a bit absent from my blog of late. I've been super busy on a few other projects. Maybe too many actually. They always say and I tend to agree that to do something properly you should concentrate on one thing at a time. O'well I'm trying to do 3!! and here I am posting a recipe. I'm calling it time out and I really want to share something with you guys cos I've missed you and I don't like being away too long. 

I've done a lot of new recipes in the last month mostly for my 'Little book of raw tarts' that I plan on finishing this week. I've tried to make sure there's something for everyone. Low fat, healthy fats, protein, carbs, grain free, dairy free, nut free, seed free, coconut free etc. etc. but full of taste and and texture!!! :-)

Now.. as for this Ice Cream recipe.. It's absolutely healthily delicious, smooth, creamy and rich making it a decadent treat or sneaky snack any day of the week. Actual hands on time is not that long at all it's the cooling and freezing that takes the longest. I finished mine with my ice cream maker but if you don't have one then I think that placing it in the freezer until it starts to freeze around the edges then lightly blending again to incorporate some air into it would also work. Just don't overdo it as it will warm it up too much and you will end up at the beginning again with a runny liquid. If your blender jug will fit into your freezer best to keep the mix in it. 

 Vegan Caramel Swirl Ice Cream


¾ cup coconut sugar
¾ cup coconut milk fat/cream
2 tbs honey or coconut nectar
¼ cup coconut oil

Ice Cream:

1 cup coconut sugar
1 ½ cups coconut cream
1 tsp vanilla
1 cup raw cashews
½ tsp guar gum


  1. Add all ingredients to a pot and simmer slowly for about 20 minute’s stirring occasionally until it thickens slightly. 
  2. Pour into a heat proof container and let cool

Ice Cream:
  1. Add coconut sugar, coconut cream and vanilla to a pot and simmer gently to dissolve the sugar for about 7-8 minutes then let cool slightly before adding to a high speed blender with the raw cashews. 
  2. Blend until smooth and super creamy with absolutely no lumps or bumps! 
  3. Open the top of the blender and with the motor running slowly and rain in the guar gum if using so that it’s doesn't create lumps. Blend for another 40 seconds while it thickens slightly. 
  4. Pour into a container to cool before adding to an ice cream maker. Follow instructions to create a thick ice cream. 
  5. Place the mix into a container then gently spoon the caramel sauce over the top and carefully and minimally drag the end of the spoon or a knife through the mix to create a swirl. Be careful not to overdo it as there's a fine line between a swirl and a big blurr! 
  6. Freeze until ready to serve.

Tip: There will be some caramel sauce left over, it's great to pour a little extra over the top when you serve. 

Enjoy! :-)

If you make this without the ice cream maker can someone please let me know how it goes. I love to know..

1 comment:

  1. Hi Karen,
    This ice cream recipe is so amazingly delicious-looking it may just become my new addiction! I have to make this ASAP! Thank you for sharing this at the Plant Based Potluck Party!



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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