Chilled Desserts, Food, Recipes

Coconut and Salted Caramel Ice Cream


I’ve always wanted to try and make my own ice cream, and have had limited success with no-churn ice creams and sorbets. But the texture was always not quite right, and I knew I needed some machinery to get the job done.

When Kitchenware Superstore approached me and offered me something from their range, an ice cream maker was my instant thought. In pink, of course.


My thoughts:

The ice cream maker is simple to use and produces drool-worthy ice creams (and can do frozen yoghurt, sorbets and whatever else your mind can dream up… possibly some kind of alcoholic slushie?). However, it does require organisation and time. The freezer bowl needs to be frozen 12+ hours before you start making your ice cream, something I didn’t initially realise (well, I would if I had read the instructions properly) but after this minor set back I was good to go! After I had churned my cream mixture for the recommended 20 minutes, it was still a little soft for my liking so I transferred it to the freezer for a final freeze per the instructions. And the result? Delicious, flavourful, creamy ice cream filled with coconut and salted caramel swirls. Watch out Ben & Jerry’s!

Here is my cream concoction in the maker in the early stages of being churned. You can see the flecks of vanilla bean scattered throughout.


As the ice cream mixture thickens and reaches nearly the end of its churning inside the machine, I trickle in the salted caramel.


The mixture is then transferred to an air tight container for a final freeze, a little more salted caramel is drizzled over the top and swirled (you can never have enough, right?)


**Please remember to freeze your freezer bowl per your maker’s instructions prior to starting this recipe**

Coconut and Salted Caramel Ice Cream

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Ice cream
Prep Time: 14 hours
Cook Time: 2 hours
Total Time: 16 hours
Servings: 10
Author: Swah


Coconut Ice Cream

  • 1 cup 250ml coconut milk
  • 1/2 cup caster sugar
  • 2 cups 500ml thickened cream
  • 1 vanilla bean split and seeds removed
  • 2 tsp coconut extract

Salted Caramel

  • 1 cup caster sugar
  • 120 ml water
  • 1 cup thickened cream
  • 2 tsp sea salt


Salted Caramel

  • Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
  • The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
  • Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
  • Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.

Coconut Ice Cream

  • Use a hand mixer on a low speed to combine coconut milk and sugar until dissolved.
  • Stir in thickened cream, vanilla bean seeds and coconut extract and mix until combined.
  • Cover mixing bowl with cling wrap and refrigerate for 2 hours.
  • Turn on your ice cream maker, pour the mixture into the freezer bowl and allow to mix until thickened - around 20 minutes. Pour in 1/3 of salted caramel and mix until just combined.
  • Transfer the ice cream to an airtight container and drizzle over a little more salted caramel and swirl. Place in the freezer for around 2 hours, or until firm.
  • Serve in scoops with a generous drizzle of leftover salted caramel!




If you got an ice cream maker, what would be the first thing you make?

Love Swah was gifted the Cuisinart Ice Cream Maker by Kitchenware SuperstoreOpinions expressed here are my own.


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  • Reply milkteaxx December 30, 2013 at 12:28 pm

    oh this is one sexy concotion! i did salted caramel ice cream using the no churn so i couldnt get the swirls as nice!

    • Reply Swah January 2, 2014 at 5:24 pm

      I am sure it still tasted absolutely delicious though!

  • Reply Helen (Grab Your Fork) December 30, 2013 at 10:57 pm

    omg this looks amazing! Having to freeze the bowl in advance is always a pain – especially these my freezer is always jam-packed! Happy new year Swah – hope that 2014 is even sweeter :)

    • Reply Swah January 2, 2014 at 5:23 pm

      Yes I had to do some serious re-organising to get it in my freezer, it’s like playing tetris! Have a wonderful new year Helen :)

  • Reply Tina @ bitemeshowme December 31, 2013 at 10:47 am

    now this is a flavour combo I just want to head dive into…. happy new year swah. looking forward to what 2014 will be bringing you xx

    • Reply Swah January 2, 2014 at 5:23 pm

      Thank you Tina! I hope 2014 is wonderful for you too xx

  • Reply vegeTARAian January 5, 2014 at 9:24 pm

    Oh my, how decadent! Ice cream party at your place?

    • Reply Swah January 9, 2014 at 4:12 pm

      Yeh come over I have heaps left!! Ice cream party wooo!

  • Reply Ramen Raff January 7, 2014 at 10:22 am

    I definitely gotta make this at home!! I’ve never had salted caramel with coconut before.

    • Reply Swah January 9, 2014 at 4:10 pm

      It’s a flavour match made in heaven Raff!

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  • Reply Nadia May 4, 2015 at 2:55 pm

    What is thickened cream? Is that the same as heavy whipping cream?

    • Reply Swah May 4, 2015 at 9:22 pm

      Hi Nadia, yes what we call thickened cream in Australia is also known as heavy whipping cream :)

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