• Salted Caramel Ice Cream

    2 votes
    Salted Caramel Ice Cream
    Prep: 3 hours Cook: 5 min Servings: 4
    by Cavegirl Cuisine
    255 recipes
    gluten-free, dairy-free salty sweet ice cream!


    • 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


    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 mixer as each one may be a little different. Once your main mixture is blended, 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!

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    • Michelle Fagone
      Michelle Fagone
      Thank you!


      • ShaleeDP
        Sounds tasty alright!

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