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Dulce de Leche Coconut Milk Ice Cream - dairy-free, refined sugar-free, and paleo | TheRoastedRoot.net
Dulce de Leche Ice Cream (Paleo)
Prep Time
1 hr
Author: Julia
  1. Place your ice cream maker's bowl in the freezer overnight.
  2. Prepare a batch of paleo salted caramel according to recipe instructions. Allow the caramel to chill in the refrigerator until completely cold.
  3. Add all of the ingredients (except for the caramel!) to a blender and blend until completely smooth.
  4. Set up your ice cream maker, then turn it on. Pour the ice cream base into the ice cream maker while it is slowly churning. Allow ice cream to churn until very thick, then add half of the caramel. Note: you may need to help stir the caramel into the ice cream using a spoon. Keep churning the ice cream until it thickens back up and the ice cream maker begins to bog down.
  5. Transfer ice cream to a freezer-safe container. Drizzle half of the remaining caramel (dulce de leche) over the ice cream (reserving the remaining caramel for serving). Use a spoon to swirl caramel into the ice cream.
  6. Either serve ice cream immediately for a soft serve-like consistency or cover and place in the refrigerator until frozen, about 2 hours.
  7. When ready to serve, allow ice cream to thaw 10 to 15 minutes before scooping and serving with remaining caramel sauce.
Recipe Notes

*You can also use 6 to 8 pitted medjool dates to sweeten the ice cream. If you choose to go this route, soak the dates in very hot water for 10 minutes to allow them to soften. Strain the dates, allow them to cool, then add them to a blender with the rest of the ice cream ingredients. **Replace vanilla beans with 2 teaspoons of vanilla paste or 2 teaspoons vanilla extract