There are many health benefits of a plant-based diet, but even if you do not eat plant-based, you might enjoy vegan ice cream.  While ice cream made from cow’s milk is a delicious tradition, it is a food that you’ll want to eat sparingly. Cow’s milk increases hormones in our bodies, most especially IGF-1 (insulin-like growth factor).  IGF-1 has been found to be one of the most powerful promoters of cancer growth.  Eating dairy also raises estrogen levels in our bodies.  Consider this dairy-free ice cream recipe as a nice change from ice cream made from cow’s milk.

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In making vegan ice cream made with coconut milk alone, I have found that the final product sticks to the ice cream maker at the end, but adding in coconut oil and cocoa butter makes for a creamier ice cream with minimal sticking. I love these tips from the Kitchn blog.   This recipe has been inspired and adapted from this Van Leeuwen recipe.

Vegan Salted Caramel Ice Cream

  • Servings: 4-6
  • Difficulty: easy
  • Print

1/2 c raw cashews, soaked
1 c coconut sugar
1/4 c cocoa butter
5 T coconut oil
1/2 tsp sea salt
2 T almond butter or nut butter of choice
1 c culinary coconut milk

1. Soak cashews in water overnight then blend with 1/2 c + 2 T water
2. In a small saucepan, combine coconut sugar with 3 T water on medium heat until sugar has dissolved.  Add cocoa butter, almond butter, coconut oil, and salt and whisk until smooth.
3. To the cashew milk in the blender, add the 1 cup of culinary coconut milk and everything in the saucepan.  Blend until smooth.
4. Refrigerate until cold, then use the instructions on your ice cream maker to make into ice cream. Enjoy!


Sprinkle himalayan salt on top before serving!  Makes about 1/2 a quart, and it won’t last long! Enjoy!

Note: this recipe doubles really nicely.  You can use a can of coconut milk if you double everything else. It won’t be as rich, but it will make more to have and store!

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