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Salted Caramel Coconut Ice Cream Bars

Salted Caramel Coconut Ice Cream Bars Easy Dessert Recipes

Want swirled salted caramel ice cream without any dairy, eggs, or complicated custard base? These Salted Caramel Coconut Ice Cream Bars deliver rich, creamy coconut ice cream ribboned with homemade caramel, and they slice into neat bars for easy serving.
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Prep Time 15 minutes
Chill Time- At least 4 hours 4 hours
Total Time 4 hours 15 minutes
Servings: 12
Course: Dessert, Gluten-free, summer desserts
Cuisine: American
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together in two parts: the coconut ice cream base and a homemade caramel sauce that gets swirled throughout.
  • For the Ice Cream
  • 1.5 cups coconut cream or spoon out the thick part from chilled full-fat coconut milk
  • 2 14-ounce cans full-fat coconut milk, chilled
  • 1/4 cup creamy cashew butter or any other nut butter
  • 1/2 cup maple syrup or any liquid sweetener of choice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup homemade caramel sauce recipe below, or use your favorite store-bought vegan brand
  • 1/2 cup sliced almonds optional
  • Crushed grain-free chocolate cookies optional, for topping
  • For the Homemade Caramel Sauce
  • 1/2 cup full-fat canned coconut milk
  • 1/4 cup coconut sugar
  • 2 teaspoons coconut oil use refined if you're not a fan of coconut flavor
  • 1 teaspoon high-quality pure vanilla extract
  • 1/8 teaspoon flaky sea salt
  • Making your own caramel genuinely elevates this recipe though a good store-bought vegan caramel works fine if you're short on time.

Equipment

  • This recipe uses a bit more gear than a basic no-churn dessert, mainly because of the homemade caramel. Here's what to have ready:
  • High-speed blender or Vitamix (for blending the ice cream base)
  • Ice cream maker (optional, though it speeds up the freezing process)
  • Ice cube trays (if skipping the ice cream maker)
  • Medium saucepan (for making the caramel sauce)
  • 9x5 loaf pan or 2-quart container (for layering and freezing)
  • Sharp knife (for swirling the caramel and later slicing into bars)
  • An ice cream maker isn't required here, though it does speed things up considerably. The ice cube tray method works just as well if you don't own one.

Method
 

  1. Step 1- Make the Caramel Sauce
  2. Bring the coconut milk and coconut sugar to a light boil in a medium saucepan over medium heat, stirring constantly. Once boiling, reduce the heat to low and let it simmer for about 25 minutes, stirring continuously so it doesn't burn. Once thickened into a darker syrup, remove from heat and stir in the coconut oil and vanilla. Set aside to cool.
  3. Step 2- Blend the Ice Cream Base
  4. Place the coconut cream, coconut milk, nut butter, sweetener, and vanilla into a high-speed blender. Blend on high for 30 seconds, or until smooth and fully combined.
  5. Step 3- Freeze With or Without a Machine
  6. If using an ice cream maker, pour the blended mixture directly in while it's running and churn for 20 to 25 minutes until firm. Without a machine, pour the mixture into ice cube trays and freeze for 2 hours, then blend the frozen cubes in a high-speed blender until smooth.
  7. Step 4- Layer and Swirl
  8. Spoon half the ice cream mixture into your loaf pan or container. Pour half the caramel sauce on top and gently swirl with a knife to create ribbons. Sprinkle in half the almonds if using. Repeat with the remaining ice cream, caramel, and almonds, then top with crushed cookies if desired.
  9. Step 5- Freeze Until Firm
  10. Cover the pan and freeze for at least 4 hours, or overnight for the firmest texture.
  11. Step 6- Serve
  12. When ready to serve, let the ice cream stand at room temperature for at least 20 minutes to soften slightly. Once softened enough, slice into bars using a sharp knife for that clean, bar-style presentation.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 12 total servings from this recipe:
  • Calories- 268 kcal
  • Fat- 28g
  • Carbohydrates- 25g
  • Fiber- 1g
  • Sugar- 8g
  • Protein- 4g