Gluten-Free, Vegan, Serves 4

For the caramel sauce:

• 1/2 cup coconut cream (from a can of full-fat coconut milk)
• 1/4 cup coconut sugar
• Pinch of sea salt

For the ice cream base:

• 2 cans full-fat coconut milk, chilled in the refrigerator
• 1/4 cup pure maple syrup or agave nectar
• 1 teaspoon vanilla extract
• Pinch of sea salt

Directions:

Start by making the caramel sauce. In a small saucepan, combine the coconut cream and coconut sugar. Heat over medium-low heat, stirring constantly, until the mixture starts to bubble and thicken. Once the caramel sauce has thickened slightly (about 3-4 minutes), remove the saucepan from the heat and stir in a pinch of sea salt. Set aside to cool. Open the cans of chilled coconut milk and scoop out the thick coconut cream from the top, leaving the watery liquid behind. Place the coconut cream in a mixing bowl. Using an electric mixer or whisk, beat the coconut cream until smooth and creamy.

Add the pure maple syrup or agave nectar, vanilla extract, and a pinch of sea salt to the coconut cream. Mix well until everything is combined. Gently swirl the cooled caramel sauce into the ice cream base, leaving streaks for a marbled effect. Transfer the ice cream mixture to a freezer-safe container and smooth the top. Cover the container with plastic wrap or a lid and place it in the freezer for at least 4-6 hours or until the ice cream is firm. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Scoop the Sea Salt Caramel Ice Cream into bowls and enjoy this delightful treat!