Gluten Free Caramel Ice Cream Recipe

Don’t let the unusual ingredient list deter you. This ice cream has a rich, decadent texture and real caramel flavor – all while remaining refined sugar-free, dairy-free, and with a bonus vegetable! This is by far my favorite ice cream recipe. I know you’ll love it, too.

I used a Breville Smart Scoop ice cream maker for these recipes, but they will work in any machine. Or, if you don’t have an ice cream maker, use my food processor method.

Food processor method (for a soft-serve style ice cream): Once the ingredients are blended, rather than placing in an ice cream maker, divide the mixture evenly among 9-12 silicone muffin cups. Freeze until firm, then remove cups and store the disks in a plastic food storage bag until ready to serve. To make the ice cream, take 1-2 frozen disks per serving. Cut each disk in quarters and process until the mixture resembles crumbs. Scrape the sides and press the mixture down. Continue to process until it blends and becomes creamy. Serve immediately.

5 from 1 vote

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Gluten Free Caramel Ice Cream Recipe

This ice cream has a rich, decadent texture and real caramel flavor – all while remaining refined sugar-free, dairy-free,and with a bonus vegetable! This is by far my favorite ice cream recipe.

Prep Time10 mins

Freeze Time6 hrs

Course: Dessert

Cuisine: American

Servings: 6 Servings

Calories: 268kcal

Author: Ricki Heller

Ingredients

• ▢ 1 cup raw cashews
• ▢ 1 cup unsweetened sweet potato puree canned or homemade*
• ▢ 1 cup full-fat canned coconut milk
• ▢ ⅔ -1 cup unsweetened almond or cashew milk
• ▢ ⅓ cup coconut sugar
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 tablespoon lucuma powder or 2 teaspoons carob powder
• ▢ ¼ teaspoon pure plain or vanilla liquid stevia or ¼ cup coconut sugar, or to taste
• ▢ ½ teaspoon rum or brandy flavoring or 1 tablespoon rum or brandy (optional)
• ▢ ⅛ teaspoon kosher or fine sea salt or to taste

Instructions

• ▢
  Set up your ice cream maker according to the manufacturer’s directions.
• ▢
  In a high-powered blender, blend all ingredients until perfectly smooth and silky, scraping down the sides as needed. (You can also blend in small batches in a regular blender). It will be thicker than conventional ice cream – more like the texture of cake batter.
• ▢
  Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm. If desired, top with Homemade Chocolate Shell (recipe follows).

Notes

*To make sweet potato puree at home: Bake a large sweet potato at 400°F until soft, about 45 minutes. Allow to cool and remove the skin. Cut into chunks and place in the bowl of a food processor. Process until perfectly smooth. Sweet potato puree can be made in advance and stored in the refrigerator for up to 5 days. I find that baking the sweet potatoes is preferable to boiling, since the potato caramelizes for a far superior flavor.

Nutrition

Nutrition Facts

Gluten Free Caramel Ice Cream Recipe

Amount Per Serving

Calories 268 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g40%

Sodium 72mg3%

Potassium 454mg13%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 10g11%

Protein 5g10%

Vitamin A 8970IU179%

Vitamin C 9.5mg12%

Calcium 36mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Caramel Ice Cream reprinted with permission from Naturally Sweet & Gluten-Free by Ricki Heller. © Sellers Publishing, 2013.

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