"When I'm no longer rapping I want to open up an ice cream parlour and call myself Scoop Dog".
It's official. Snoop Dog is the coolest dude in the music biz.
Like pretty much the rest of us, he's obsessed with ice cream!
Summer or winter, it's never the wrong time to devour a bowl of any flavour and it's always the perfect treat or dessert, at any time of the day!
Try this delish vegan coconut ice cream with salted caramel sauce by one of our fav chefs, Janet Mitchell.
- • 2 x 400mls tins coconut cream or full-fat coconut milk
- • 1/2 cup caster sugar
- • 1 pinch sea salt
- • 2 tsp pure vanilla extract
- • SALTED CARAMEL SAUCE:
- • 1 x 400 ml can of coconut milk
- • 3/4 cup of coconut sugar
- • 1 teaspoon of sea or kosher salt
Place your ice cream churning bowl in the freezer to freeze for 24 hours *(see notes if you don’t have an ice cream maker).
The following day, add coconut cream or milk, caster sugar, sea salt, and vanilla extract to a blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more sugar or it needs more sweetness, or more vanilla if it needs more vanilla flavor.
Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 30 minutes.
Once churned, transfer the ice cream to a large container and use a spoon to smooth the top.
Cover securely and freeze for at least 4-6 hours or until firm. Remove form freezer for 5-10 minutes before serving to soften slightly.
Will keep in the freezer for up to 10 days, though best when fresh.
*If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and whisk to incorporate air., and break up crystals. Repeat until mostly firm – 6-8 hours.
Continue freezing until completely firm before serving. An ice cream maker will give you more creamy results, but your ice cream will stull be delicious if you don’t have a machine
Serve the ice cream with some of the salted caramel sauce and some toasted coconut flakes
Salted Caramel Sauce:
To make the coconut caramel, combine all the ingredients in a small saucepan. Bring to a simmer and reduce to medium heat and allow to reduce until it is half the volume and thick and caramel coloured (this will take about 15-20 minutes or so). Stir occasionally with a wooden spoon.
Recipe by Janet Mitchell for The Vegan Company. Photography by Benito Martin
About the Author
Fascinated by food from a very young age, Janet has spent most of her life thinking about food, dreaming about food, being curious about food and definitely eating more than her fair share of luscious food.
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