I’ve teamed up with Nature’s Charm to bring you the perfect ice cream recipe for early fall. Oh yeah, I’m talking vegan salted caramel ice cream, made with just 4 ingredients. Did I mention it’s no-churn?
Before Halloween rolls around and “Pumpkin Spice Everything” season officially starts, let’s pretend we’re still enjoying the last moments of summer with this unbelievable vegan salted caramel ice cream!
First, let’s talk about the sauce! It is luscious. It’s thick, gooey, and rich, with just a hint of sea salt over the buttery caramel flavors. You can find it in some health food markets or on Amazon here.
Blended into this mega-creamy vegan salted caramel ice cream is one of many ways I love to enjoy this sauce. I had the unfortunate timing of making this recipe when I was at home alone, which led to me eating leftover vegan salted caramel ice cream for EIGHT DAYS in a row. It’s that good! (Also, I have no self-control.)
This sauce is also delicious over bread pudding, as a cake layer, in milk shakes, or even to liven up a bowl of chocolatey oatmeal. There’s no wrong way to do this thing!
Be sure to let me know if you try the recipe! Rate it in the comments and tag #carrotsandflowers on Instagram so I can admire you creations! To save this simple vegan ice cream recipe for later, simply Pin the image below.
- 2 cups soaked cashews
- 1 can coconut cream
- 1 cup plant-based yogurt
- 1 jar Nature's Charm salted caramel sauce
- Blend all ingredients in a high-powered blender for 2 minutes until smooth.
- Pour into a 9 oz loaf pan then cover.
- Freeze for 6-8 hours until firm.
Soak the cashews for 4 hours or overnight then drain. If you're short on time, boil the cashews for 15 minutes to soften. I like to store soaked cashews in the freezer afterward so I always have them on hand.
This post was sponsored by Nature’s Charm, one of my favorite vegan brands I love and have used for years. For more incredible recipes using their fun vegan products, check out my Banana Blossom Vegan Fish N Chips, Vegan Butterscotch Bourbon Bread Pudding, or Vegan No-Churn Pumpkin Ice Cream!