Vegan chocolate caramel ice cream

Who said all ice cream needs to be made with cows milk?

…It doesn’t!

Hi everyone…I’m baaaaack! took a little time off to catch up on some personal projects and am now back-in-action! My refined sugar cleanse was a huge success.  My widespread pain is virtually gone and I have had tons of energy as well! What I will admit though is that although my cravings for sugar have decreased dramatically, I still desire something sweet every now and then. With all this intense heat we’ve had in Chicago this summer, I find myself craving cold treats on the regular.

I wanted to share my go-to vegan “ice cream” recipe which is perfect for vegans and vegan wannabes (like me). What’s great about this recipe is that it only needs 4 main ingredients for the ice cream itself. I decided I wanted to add some vegan “caramel” sauce to add to the mixture so I made that as well but it is optional for this recipe.

What you’ll need

The coconut milk that I use is the 365 brand from Whole Foods because the can contains a non-BPA lining (you can read about the risks associated with BPA by clicking here). I like to place the coconut milk in the refrigerator overnight and scoop out the thickened cream part at the top, tossing out the water at the bottom (although you can just use it as well). I find that this makes for a more creamier ice cream.

The process is quite simple actually. You literally mix the thickened coconut milk with the maple syrup, cocoa powder, and vanilla in a high speed blender. Now, you can simply add this mixture to a plastic container and place in the freezer until it’s ready to scoop. Or, you can do what I did and add it directly to your ice cream maker. I use the Cuisinart Cuisinart ICE-20R 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt & Sorbet Maker, Red


I then made the caramel sauce by combining 8 dates soaked for 1 hour with vanilla extract and some peanut butter flour. I blended in a high-speed blender until completely smooth. I love using this caramel as a dipping sauce for apples!

coconut ice cream

vegan coconut ice cream

vegan coconut ice cream

vegan coconut ice cream

vegan coconut ice cream

vegan coconut ice cream
vegan coconut ice cream



For the Caramel sauce


PB Fit

vegan caramel

Vegan chocolate caramel ice cream

Vegan chocolate caramel ice cream


  • 1 can of full fat coconut milk
  • 1/4 cup maple syrup or honey
  • 2.5 tbs of cocoa powder
  • 1 tsp vanilla extract
    For the vegan caramel sauce:
  • 5-7 dates soaked in water for an hour
  • 2-3 tbs water
  • 1/2 tsp vanilla extract
  • 2 heaping tbs of powdered peanut butter


  1. Begin by placing a can of coconut milk in the refrigerator over night (for best results).
  2. Open can, and scoop out thickened milk at the top avoiding the water at the very bottom (this can be saved or tossed) into the blender.
  3. Add the rest of the ingredients into the food processor/blender until everything is well combined
  4. Pour mixture into ice cream maker and run for about 15-20 minutes OR place mixture into a freezer safe container until ready for serving.
  1. Create a vegan caramel sauce to swirl into the ice cream when it is done OR drizzle on top.
  2. Begin by soaking 5-7 dates in water for about an hour.
  3. Add dates, along with water and 2-3 tbs of water
  4. Extra ingredients such as the caramel sauce can be added to the mixture at the very end for best results.

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