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Coconut and Salted Caramel Ice Cream

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

Ingredients

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

Instructions

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!