This delicious dairy free salted caramel ice cream recipe is made using unrefined sugars like coconut sugar + granulated monkfruit. A deliciously creamy coconut milk ice cream, it’s the perfect low FODMAP dessert!
Who doesn’t love a delicious ice cream cone on a hot day, or really any day?! This low FODMAP dessert recipe could not be simpler to whip up. Read on for tips and tricks on how to make with or without an ice cream maker, as well as important information on ingredients + when to swap vs. when to adhere to the recipe!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
Low FODMAP Tip: Coconut is a low FODMAP friendly food! 2/3 cup of coconut flakes is considered low FODMAP, as is 1/4 cup of coconut milk.
Tips + Tricks to Make This Low FODMAP Dessert
Do I Need To Use an Ice Cream Maker?
I do recommend using an ice cream maker when preparing this low FODMAP dessert. There are two reasons why it is preferred:
- Using an ice cream maker will help keep your dairy free ice cream creamier. Because the churning process incorporates more air bubbles into the ice cream base, resulting in a creamier texture. This is why no churn ice cream recipes can be so difficult to get perfectly creamy, especially when you’re making dairy free sugar free ice cream.
- It’s faster! Churning the ice cream in an ice cream maker is hands off time for you, making it so much simpler to enjoy homemade dairy free ice cream any time you like.
I recommend this ice cream maker from Cuisinart as it works extremely well, makes about 2 pints of ice cream at a time, doesn’t take up a ton of space and is very affordable, too!
Is there a no-churn option for making this recipe?
If you do not have an ice cream maker yet + want to try to make this low FODMAP dessert at home without one, you can use an electric hand mixer instead.
Once your ice cream base has cooled, instead of adding it to an ice cream maker you will simply mix with the hand mixer until creamy before adding to a container with a lid. Note that your ice cream will not be as creamy and may crystalize. It is recommended to leave your dairy free ice cream out at room temperature for about 20 minutes to allow it to soften.
Ingredients + Tested Substitutions
Ingredients you should NOT swap out or substitute are:
- Full Fat Coconut Milk: Be sure to always use full fat coconut milk from a can when making dairy free coconut milk ice cream at home. The additional fats are very important for the texture + creaminess of the ice cream. This recipe will not work with any other kind of non dairy milk.
- Coconut Cream: The addition of coconut cream is like your dairy free ice cream insurance policy. Do not leave this out! If you are unable to find canned coconut cream, you may use the top layer of cream from full fat coconut milk. Simply refrigerate the can for 24 hours prior to making the ice cream. Make sure you do NOT shake it so that you are able to scrape the top layer of coconut cream off. Reserve the liquid to use in a delicious low FODMAP smoothie recipe or to make these Dirty Banana Mocktails!
- Salted Caramel Sauce: You can make your own salted caramel sauce at home using this simple recipe.
Ingredients that can be substituted are:
- Gelatin: If you are vegan or vegetarian you will want to use agar agar in place of the gelatin, but I do not recommend omitting gelatin/agar agar from the recipe all together. They work as thickening agents to help keep your dairy free ice cream from getting icy.
- Vanilla: Vanilla extract or vanilla bean paste can be used + will not make a difference in flavor.
- Coconut Sugar: While coconut sugar helps add to the delicious salted caramel flavor, you may substitute it with monk fruit sweetener instead for a lower sugar lower carb ice cream.
Looking for more delicious low FODMAP desserts for the salted caramel lovers in your family? Try these Gluten Free Salted Caramel Apple Pie Bars or these Lactose Free Gluten Free Salted Caramel Cheesecake Bars!
What Makes This a Low FODMAP Dessert?
This dairy free salted caramel ice cream is also a low FODMAP dessert because it uses ingredients like:
- Coconut Milk: These popsicles are made with low FODMAP friendly coconut milk. While dairy is not necessarily off limits on a low FODMAP diet, many people opt for dairy free options when they can.
- Coconut Sugar or Monk Fruit Sweetener: As someone who successfully healed SIBO through a low FODMAP diet, using unrefined sugars like coconut sugar + monk fruit in my low FODMAP desserts was very helpful. They have a low glycemic index and are much gentler on your body as they are made with whole food ingredients + go through little to no processing.
How to Store Dairy Free Ice Cream
- Dairy free ice cream is best stored in pint containers or a container with an airtight lid. It will keep fresh in the freezer up to one month.
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Dairy Free Salted Caramel Ice Cream
- Ice Cream Maker or Electric Hand Mixer
- 1 can full fat coconut milk
- 1 can coconut cream
- 1-2 tbsp vanilla extract or vanilla bean paste adjust depending on the level of vanilla you prefer
- 1 tbsp gelatin
- 1/2 cup coconut sugar or monkfruit if you need a low sugar option*
- 1/2 cup salted caramel sauce
- 1 tsp salt + 3 large pinches sea salt
- Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla extract, coconut sugar, salted caramel sauce, salt and gelatin whisking again to combine.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- Spoon ice cream into pint containers and gradually add more caramel sauce in layers in between. Freeze for 2 hours for smooth + creamy ice cream if you’d like to enjoy immediately.
- For best results, allow dairy free ice cream to thaw 20 minutes at room temp for max scoopability!