This vegan salted caramel ice cream is pure comfort in a scoop: creamy, rich, and irresistibly smooth. Made with a cashew ice cream base and a tahiniโmaple caramel, itโs simple, wholesome, and full of deep, balanced flavor. Youโll want this one on repeat.
Salted caramel ice cream is one of those flavors that never really goes out of season. Itโs cozy enough for autumn, yet refreshing enough for summer. I love making this vegan version year-round. In summer, itโs the perfect cool-down treat, and in winter, it pairs beautifully with warm brownies or baked apples. Itโs that kind of flavor that fits anywhere, anytime.
And if you are someone like me and like all things with salted caramel, then you should definitely try this high protein salted caramel vegan yogurt.
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Ingredients
What really makes this recipe stand out is how simple the ingredients are, nothing fancy, just whole, nourishing basics that come together like magic. The cashews create a rich, creamy base, the soy milk keeps it light and smooth, and the tahiniโmaple salted caramel adds a deep, buttery sweetness without a drop of dairy. Hereโs what youโll need to make it.
- Overnight soaked cashews
- Soy milk
- Vegan Salted Caramel
See recipe card for quantities.
Instructions
Step 1: In the blender, combine the soaked cashews and the cup of soy milk.
Step 2: Blend on high speed until completely smooth and creamy, resembling a thick cream consistency. This is the vegan cashew Crรจme anglaise base for our vegan salted caramel ice cream.
Step 3: Add the vegan salted caramel into the blender and blend until well incorporated.
Step 4: Transfer the mixture to a freezer-safe container and place it in the freezer. I am using Ninja Creamy, so I have added it to the pint container that comes with the Ninja machine. Feel free to use any of the other methods described in the recipe instructions.
Step 5: Freeze until solid (12-14 hours or overnight). See recipe card for if using the other methods (classical ice cream machine or without a machine).
Step 6: When ready to eat, insert the frozen pint into the Ninja Creamy machine and select the Ice cream or gelato setting. Let it churn until the program ends.
Hint: No Creami? Youโll find easy instructions in the recipe card for both the classic ice cream maker and the no-machine method.
Serving and pairing ideas
This vegan salted caramel ice cream is rich enough to shine on its own but even better with a drizzle of vegan salted caramel on top. For a bit of crunch, top it with toasted nuts or cacao nibs. It also pairs beautifully with warm desserts, think fudgy vegan brownies, baked apples, or waffles fresh from the iron. For a lighter touch, serve it alongside roasted peaches or bananas. However you enjoy it, this is one of those desserts that turns a simple scoop into something memorable.
Equipment
To make this vegan salted caramel ice cream silky smooth, a powerful blender is your best friend. The cashews need to turn into a completely creamy base โ no grit allowed โ and a high-speed blender (like a Vitamix, Ninja, or similar) makes all the difference.
Storage
Your vegan salted caramel ice cream keeps beautifully in the freezer. In a Ninja Creami pint, it can stay fresh and creamy for up to a month. If youโre using the Ninja Creami, simply freeze the pint again after serving โ just reprocess it before your next scoop to restore that creamy texture.
Top Tip
For the best flavor, use a roasted tahini (not raw) โ it gives the caramel a deeper, toffee-like richness that makes this vegan salted caramel ice cream taste truly decadent.
FAQ
Transfer the mixture to a freezer-safe container and place it in the freezer for 2 hours. To prevent ice crystals from forming and ensure a smooth ice cream-like texture, take the container out of the freezer and mix the ice cream with a vertical blender. Put the container back in the freezer and repeat again the procedure in the following two hours, mixing with the vertical blender after each hour. Ice cream should have a perfect consistency without churning after approximately 4 hours of freezing.
For the creamiest texture, I recommend full-fat plant milks โ soy milk in our base works well, and full-fat coconut milk is also a strong choice (especially in other recipes). Lower-fat milks may produce an icier texture.
I donโt recommend it. When ice cream freezes, your tongueโs taste receptors become less sensitive to sweetness โ meaning what tastes perfectly sweet in the blender will taste much less so once frozen. If you cut the maple syrup, the result can feel bland or icy instead of creamy and balanced. The amount in this recipe is just right to keep your vegan salted caramel ice cream smooth, scoopable, and flavourful after freezing.
Related
Looking for other vegan ice cream or gelato recipes:
Rich and Creamy Vegan Salted Caramel Ice Cream
Equipment
- 1 powerful blender such as Vitamix
Ingredients
- 1 Cup Cashews Soaked overnight
- 1 Cup Soy milk
- ยพ Cup Vegan salted caramel
Instructions
Prepare the Cashew Crรจme anglaise
- Drain and rinse the soaked cashews.
- In the blender, combine the soaked cashews and the cup of soy milk.
- Blend on high speed until completely smooth and creamy, resembling a thick cream consistency. This is the vegan cashew Crรจme anglaise base that we will use to make this delicious ice cream.
Mix in Vegan Salted Caramel
- Add the vegan salted caramel into the blender and blend until well incorporated.
Chill the Mixture
Without an ice cream maker
- Transfer the mixture to a freezer-safe container and place it in the freezer for 2 hours.
- To prevent ice crystals from forming and ensure a smooth ice cream like texture take out the container from freezer and mixt the ice cream with a vertical blender.
- Put the container back in the freezer and repeat again the procedure in the following two hours mixing with the vertical blender after each hour.
- Ice cream should have perfect consistency without churning after approximately 4 hours of freezing.
Optional: For Traditional Ice Cream Maker
- Refrigerate the base until it is cold (half an hour).
- Pour the chilled mixture into your ice cream maker and churn according to the machineโs instructions (usually 20โ30 minutes) until it reaches a soft-serve consistency.
- Transfer to an airtight container and freeze for 2โ4 hours to achieve firm scoops.
Optional: For Ninja Creamy
- Pour the mixture into the Ninja Creamy pint container. Freeze until solid (12-14 hours or overnight).
- When ready to eat, insert the frozen pint into the Ninja Creamy machine and select the Ice cream or gelato setting. Let it churn until the program is ending.
- Enjoy!
Helen says
Looks so yummy ๐คค