Salted Caramel 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
scroll for more

Salted Caramel Ice Cream

Time: 3 hours prep, 5 minutes cook
Servings: 4-6


  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!
scroll for more


click to rate
2 votes | 10417 views

gluten-free, dairy-free salty sweet ice cream!


  • Michelle Fagone
    August 20, 2013
    Thank you!
    I've cooked/tasted this recipe!
    1 person likes this review


    • ShaleeDP
      August 20, 2013
      Sounds tasty alright!