Salted Caramel Nice-Cream
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This salted caramel nice-cream is one of my all-time favorite AIP desserts, originally created by Heidi Perry and shared on rallypure.com — a site that unfortunately no longer exists. I wanted to intentionally preserve and credit this recipe because it was such a standout in our home and one that even my non-AIP family happily devoured.
Sweet, salty, and deeply satisfying, this salted caramel nice-cream proves that caramel-like flavor is possible during the AIP Core Elimination Stage — and it’s also Paleo and dairy-free, with no substitutions required. The combination of coconut, maple, and vanilla creates a rich, almost coffee-like depth that feels indulgent while staying fully protocol-compliant.
Absolutely delicious — and far too good to be lost to the internet void.
Enjoy! ♥
Salted Caramel Nice-Cream
♥ RECIPE & IMAGES BY: Heidi Perry - Formerly "Rally Pure" ♥ Caramel lovers rejoice! A sweet and salty caramel ice cream with vanilla and maple notes – sure to please the most discerning of non-dairy lovers! AIP, Paleo, and Dairy Free.
Ingredients
Instructions
- Reserve a 1/2 cup of coconut cream from a chilled can.
- Heat up the cream in a small pan over low-medium heat.
- Heat a heavy-bottomed pan over medium heat. Add coconut sugar, stirring with a fork or whisk
until sugar liquefies and starts to darken. Keep it away from the cool sides of the pan to
avoid crystallization. - Remove from heat and carefully add the reserved and warmed half cup of coconut cream
and stir until you have a creamy amber liquid. Add salt and vanilla. Set aside to cool. - Combine caramel with remaining coconut milk, maple syrup, and arrowroot in a blender. Do NOT over-blend.
- For best results, chill in refrigerator for a couple hours or overnight before you add it to your icecream maker.
- Transfer the chilled mixture to your ice cream maker and follow your machine's instructions.
- Serve immediately, or freeze until ice cream reaches your preferred hardness/texture.