Salted Caramel Ice Cream Recipe

Posted by Ethan Boldt on

Summertime means ice cream time, but it doesn't have to include tons of dairy along with a sugar rush. Instead, try this delicious Salted Caramel Ice Cream recipe that features coconut milk, maple syrup, almond butter and Bone Broth Protein Salted Caramel — in other words, a recipe that includes healthy fats, natural sweeteners and protein. 

Coconut milk is not just dairy-free, but it also includes a beneficial fat called lauric acid. Lauric acid is a medium-chain fatty acid that’s easily absorbed and used by the body for energy. 

Almond butter, meanwhile, is also loaded with performance fats, particularly monounsaturated fatty acids — it also contains dietary fiber and antioxidants.

Lastly, Bone Broth Protein Salted Caramel is one of our most popular flavors. It delivers gut, skin and joint benefits in its outstanding nutritional profile: 110 calories, 3 grams of fat, 2 grams of carbs and 19 grams of protein per scoop.

All of these wonderful ingredients results in a scrumptious yet nutritionally balanced ice cream: 394 calories per serving, 23 grams of carbs, 27 grams of fat and 19 grams of protein. 

Salted caramel ice cream ingredients

How to Make Salted Caramel Ice Cream

First, you don't need an ice cream maker for this recipe! Instead, place a freezer friendly loaf pan in the freezer and allow to freeze for 30 minutes.

Next, in a high-speed blender, add in coconut milk, maple syrup, almond butter and Bone Broth Protein Salted Caramel. Blend until smooth and creamy, scraping down the sides so that everything is incorporated. 

Pour mixture into the frozen container and place in the freezer. For the first hour, stir the mixture every 15 minutes before it completely freezes. Then continue to freeze for an additional 3 hours. 

Before serving, allow to thaw for 15 minutes. Serve immediately and optionally top with sprinkles. Go with a healthy type such as sugar-free Good Dee's Sprinkles. 

Note that this salted caramel ice cream can be kept in the freezer in a stored container for up to two months. 

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.