Ingredients:

  • 1/2 cup coconut sugar
  • 1/4 cup full fat coconut milk
  • 2 tbsp vegan butter
  • 1/2 tsp flakey sea salt
  • 1 tsp vanilla extract
  • 2 cups full fat coconut cream
  • 1 cup oat milk

Instructions:

  1. Combine coconut sugar and coconut milk in a heavy-bottomed small saucepan over medium heat. Stir constantly until the mixture bubbles and transforms into a deep, mahogany-colored syrup.
  2. Remove the caramel from heat and whisk in the vegan butter, vanilla extract, and salt until glossy. Set aside to cool completely to room temperature.
  3. Pour the chilled coconut cream and oat milk into a high-speed blender.
  4. Blend on high for 60 seconds until the mixture is completely smooth and aerated.
  5. Pour the blended base into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency.
  6. During the final 2 minutes of churning, drizzle in the cooled salted caramel in a spiral motion to create thick ribbons.
  7. Transfer to an airtight freezer-safe container and freeze for 6 hours or until firm.