Aimee K. Hockett, MSc

Nutritionist, Artist & Web Designer

Dairy free salted caramel ice cream recipe

Dairy free salted caramel ice cream recipe

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 cup *homemade pecan and walnut 'cream' (homemade nut milk with very little water) (soak nuts overnight in refrigerator)
  • 1 can full fat, organic coconut milk (refrigerate and only scoop the fat solids at the top, discard the water at the bottom) (refrigerate for overnight)
  • 1 medium/small purple sweet potato (you can also use white here)
  • 4 pitted medjool dates
  • 1 tbsp non alcoholic vanilla extract
  • 1/4-1/2 tsp sea salt (to taste)
  • 1 scoop collagen peptides this is optional- omit if you want to keep it vegan
  • chopped pecans


  • Place can of coconut milk in the refrigerator and your ice cream attachment in the freezer overnight. 
  • Cover raw walnuts and pecans (or any nut of your choice) with filtered water in a glass container and refrigerate overnight.
  • Drain and rinse nuts thoroughly, until water is clear. 
  • Place nuts in your food processor with 1/2 - 1 cup of filtered water. Blend thoroughly.
  • Strain nuts through a nut milk bag. 
  • Peel and gently boil your purple sweet potato in filtered water- about 5 minutes.
  • Set them aside to cool. (the liquid from this is very nutritious, you can use it for a tea or to cook other food in)
  • Once the sweet potatoes are cooled, add them with ~1/2 cup of sweet potato liquid and 2 dates to a blender and blend until smooth and creamy.
  • Measure into a saucepan 1 cup of sweet potato, 1 cup of nutmilk + scoop only the fat solids from your can of coconut milk- discard or use the coconut water for a different recipe. 
  • Add vanilla, salt, collagen and gently warm the liquid to incorporate everything evenly on very low heat- you do not want to scald/boil it.
  • Set the mixture aside to cool.
  • Set up ice cream maker and get your mixture started churning.
  • Chop pecans and the remaining 2 dates and add to the ice-cream. It will take about 20 minutes to complete.


I would recommend not using store-bought nut milk because it will be more watered down, causing the ice cream to become too hard in the freezer. The homemade recipe for this ice-cream will instruct you to use very little water so you achieve a creamier nut milk consistency. *If you decide you want an easier route for the nut milk, you can soak cashews overnight and blend with the same amount of water- this will not need to be strained so long as you blend it for a long enough time.

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