Book Review: Dairy Free Salted Caramel Ice Cream Sandwiches

5 from 1 review



For the caramel (Makes about 1 cup)

  • 1 cup canned full-fat coconut milk
  • 1 cup coconut sugar
  • 1/4 teaspoon fine-grain sea salt

For the ice cream (Makes 1-1 1/2 quarts)

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup (about 8) soft, pitted Medjool dates
  • 1 & 1/2 cups almond, cashew, or hemp milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • optional thickener: 1/2 teaspoon guar gum OR 1 tablespoon gelatin that has been completely dissolved into 1/4 cup boiling water
  • 2 ounces dairy-free dark chocolate, chopped, or 1½ ounces cacao nibs


  1. Make cookies then let cool completely. Place in freezer for about 10-15 minutes to let harden up a bit so it’s easier to add the ice cream to.

Make your caramel before the ice cream

  1. In a heavy-bottomed pot that is about 7 inches wide by 3 inches deep, whisk together the coconut milk, coconut sugar, and salt.
  2. Bring the mixture to a boil over medium heat. Boil for 15 minutes, watching carefully to make sure that it doesn’t boil over.
  3. Reduce the heat to low and simmer for 5 minutes, watching carefully to make sure that it doesn’t burn. If it begins to burn, the edges will turn dry and black, and you will probably have to throw it out and start over.
  4. Wear gloves to pour the hot caramel into a small heat-proof bowl, and stir periodically as it cools to room temperature. Don’t wash the pot just yet; you may need it again.
  5. If the caramel isn’t thick (similar to molasses) when it reaches room temperature (after about 20 minutes), pour it back into the pot and let it simmer over the lowest heat possible for another 3 to 5 minutes.
  6. Wear gloves to pour the caramel back into the small bowl, and stir periodically as it cools to room temperature.

To make the ice cream

  1. Put the coconut milk and dates in a blender and purée until smooth.
  2. Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using). Purée until smooth.
  3. Freeze for about an hour or refrigerate until cold.
  4. Pour into the ice cream machine and churn per the manufacturer’s instructions.
  5. Transfer the ice cream to a 6-cup glass storage container, then fold in the Salted Caramel Sauce and chopped chocolate or cacao nibs, leaving some of the caramel to top the ice cream sandwiches off with!
  6. Now take out your cookies, scoop a large scoop of ice cream onto a cookie, pour some caramel on top, and top with another cookie!


To reheat leftover caramel (such as for dipping apples or pouring over ice cream), put the bowl of caramel in a larger dish of very hot water, and cover it for 15 minutes. If needed, add more hot water, and repeat.
Store covered at room temperature for up to 1 week.