Creamy, indulgent, vegan ice cream made with our coarse Himalayan Salt.

For the ice cream:

200 g Sweetened condensed coconut milk 

400 ml coconut whipping cream (refrigerate can overnight)

1 tsp vanilla extract


For the caramel sauce:


1 – 2 tsp Profusion Organic Himalayan Rose Pink Salt (Coarse)

1 can coconut milk (400 ml)

150 g soft light brown sugar

1.2 tsp vanilla bean paste

  1. For the caramel sauce, place the coconut milk (including water), sugar and vanilla in a pan. Bring to a gentle boil and stir frequently for 20 – 25 minutes. 
  2. After this time, the sauce will have thickened and will be a dark caramel colour. Take it off the heat and stir in the salt. The sauce will still be a little runny but will thicken to the desired consistency as it cools. 
  3. Add the sweetened condensed coconut milk, coconut whipping cream and vanilla extract to a large bowl and whip by hand or on medium strength using an electric whisk for 5 minutes, until it resembles lightly whipped cream.
  4. Spoon in some of the coconut salted caramel sauce, leaving some for later, and fold it through the mixture using a spatula.
  5. Transfer the ice-cream mixture to a loaf pan and cover the tin with more parchment paper so that the ice-cream isn’t exposed to the air.
  6. Place in the freezer to set for 6 hours.
  7. Serve with more coconut salted caramel sauce.

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