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Last Updated on December 6, 2020

Primal Salted Caramel Ice Cream

There is nothing like brainstorming with friends to help kick up your recipes a notch.  This idea for Paleo Salted Caramel Ice Cream came about when my BFF was here (also see the Paleo Apple Pie Ice Cream Recipe).   I knew that this was something I had to try to create, and this recipe is a winner. It is rich and creamy and reminds of of a “true” ice cream.

Now this recipe is perfect for me as is.  It has  a wonderful hint of caramel in the background of the recipe.    You might want to  double the caramel  so you can have some to drizzle all over your ice cream but again prepare from some serious sweetness.

Primal Salted Caramel Ice Cream

Two notes: Buy a Candy thermometer so you can make sure the honey only gets to 250 degrees.  If the temp gets higher it’s going to mess up the recipe.  You can get one from the dollar store.  Also, I had to make this in two batches as my ice cream maker was too small to handle the entire recipe at once.

One amazing thing about the recipe is that the ice cream will not be rock hard when you pull it from the freezer.  The amount of honey in here makes it  very scoopable.   Ok, this will probably be my last ice cream recipe for the month as my waistline cannot take any more abuse.

Primal Salted Caramel Ice Cream

Primal Salted Caramel Ice Cream
Yield: 10

Primal Salted Caramel Ice Cream

Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes

Ingredients

Caramel

  • 1/2 cup honey
  • 8 Tablespoons ghee
  • 1/2 teaspoon pure vanilla extract

Ice cream base

  • 2 13.5 oz cans of Coconut Milk
  • 1 1/4 teaspoon sea salt

Instructions

  1. In a sauce pan, cook the honey until it reaches the soft boil stage (250 degrees).
  2. Remove the pan from the stove top and add in the butter. Whisk the butter into the honey until it is completely incorporated. Then whisk in the vanilla.
  3. Let the mixture cool for 5 minutes.
  4. In a blender, add the coconut milk, sea salt and caramel.
  5. Blend for 2 - 3 minutes.
  6. Pour in your ice cream maker for 15 - 20 minutes until set. Freeze for 2 hours. Enjoy!

Did you make this recipe?

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40 Comments

  1. Would you believe I passed up a $25 ice cream maker this weekend? I knew that purchase would mean too much overall consumption for me but I am thankful that you can’t see me drooling over here!

  2. YUM! This is a MUST try! And, Kelly, I am gradually starting a Paleo diet. Meaning I’m cutting down on dairy and sugar a LOT, and cutting down on grain…. eventually I’ll get to a 90%+ Paleo diet. 🙂

    1. I’m so excited for you Donna!!! I am so happy with how this recipe came out. My husband HATES coconut milk and he destroyed a huge bowl of this so I know it’s a winner 🙂

  3. I tried a different take on the paleoish caramel with coconut sugar and it came out with all the taste of caramel and not so absurdly sweet. I cannot WAIT to try the coconut milk idea. Thank you for bravely forging ahead in this exploration 🙂
    -CK

  4. Hi there – can I ask for a clarification about the recipe? At the end of the base, it says 1 Tablespoon and 1/4 teaspoon of sea salt…is that right? I made a half batch and used just a hair more than a 1/2 Tablespoon measure and it came out way, way salty…so I was wondering if it was supposed to be 1 Tablespoon of something else? or 1 1/4 teaspoons of sea salt? I’m new to trying paleo ice creams, so I wanted to check if I did something wrong…

    1. Sarah, I put in 1 tablespoon + 1/4 tsp and it was spot on for me. You can always start with 1/4 tsp and work your way up to taste. It’s vegan so you don’t have to worry about eating raw egg or anything while you are tasting it.

  5. I got excited when I saw the photo but I don’t have an ice cream maker. Will be making the fudge, that’s for sure.

  6. Hi

    Does the caramel have to be cooled before adding to the coconut milk in the blender? I did not cool it and it curdled the milk and then it never recovered in the ice cream maker? The flavor was good but the texture was terrible. I think the fat separated?? What did I do wrong?

    Thanks
    Isabelle

    1. Hrmm. . if it was piping hot, I’m sure it cooked the oil in the coconut milk and resulted in the texture issues. I’ll change the recipe now to share it should cool 5 minutes before adding. Sorry hun!

  7. This recipe is the best ice cream! It is better than the stuff from the store, healthier, and sooooo easy to make. I make a quart most every week. I’ve been eating Paleo for 2 months, lost 18 lbs and get to enjoy this fantastic sweet! No feeling of losing out or deprivation when you have something like this to eat.

    Sandy

  8. Suggested recipe for a “lite” version: Use one can regular organic coconut milk and one can “lite” organic coconut milk, or two cans “lite” organic coconut milk. Reduce the ghee to 5 tablespoons. The flavor is just as good, and the “lite” coconut milk has about 90 fewer calories in a 1/3 cup serving. I have used one can “lite” and one can regular. I have not yet used two cans of “lite”.

    For a flavor addition, I add about a 1/2 tsp of instant coffee, and a 1/2 tsp of cocoa in just enough hot filtered water to dissolve and incorporate it with the honey before boiling.

    This recipe is the bomb! It’s the best part about Paleo – you can have your sweets and still eat right!

  9. This turned out pretty good, the coconut taste was pretty strong for my preference, wondering if subbing almond milk for one can would work to make it less coconut-y tasting?
    The carmel sauce was perfect!

  10. I’ve recently had to give up dairy and most grains and recipes like this one have made it easier to handle. My husband, who does not care for coconut at all, has found that my homemade paleo ice creams with coconut milk are not bad at all, in fact this one was his favorite. The honey caramel sauce tastes so rich and caramel like that next time I’ll make two batches of the caramel just to have some to top the ice cream with too. Thank you for sharing this!