Ice Cream Sunday - Paleo Salted Caramel

Paleo and Ice Cream aren't really two words that go together, and I think that I understand why. I was recently asked to review a book Paleo Ice Cream – 75 Recipes for Rich and Creamy Homemade Scoops and Treats by Ben Hirshberg and decided to try to make one of the recipes from the book. I followed the instructions to a "T" except for the inclusion of Xantham Gum in the ice cream and instead of a ribbons of salted caramel running throughout the iced dessert, I ended up with chunks of salted caramel scattered throughout the ice cream. 

Paleo Ice Cream Salted Caramel ©

Now I may have very well done something wrong, so because I had the ingredients, I tried the recipe again, and voila the same results. That said - the "Ice Cream" was edible and was actually quite delicous and not as coconut-y as I feared, as coconut milk formed the base of this recipe. 

Paleo Ice Cream ©

The ice cream melts very quickly, more so than ice creams I've made without any type of binding agent like eggs or cornstarch. I'd started out trying to serve it on an ice cream cone but the speed with which it melted sent me running for my parfait glasses and bowls. Hmmm, I guess serving it on one of the hottest days in the year might not have been such a great idea. 

Paleo Ice Cream Salted Caramel ©

All in all, an interesting experiment and for those who are looking for a Paleo alternative to traditional ice cream, it might be worth a try. 

Paleo Ice Cream Salted Caramel ©


Ice Cream Sunday - Paleo Salted Caramel

yield: 2 Servings  prep time: 30 minute(s)
cook time: 20 minute(s)  total time: 50 minute(s)


1 can
Coconut Milk (13.5 ounces)
3 tablespoons
Egg Yolks
1⁄2 teaspoon
Kosher Salt
1⁄4 cup
Caramel Sauce


1. In a medium saucepan over low heat, combine coconut milk and honey. Stir continuously until the mixture thickens enough to coat the back of a spoon, about 8 minutes. Set aside until cool. 

2. In a heat safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it's completely mixed into the egg yolks. Make sure that you cool the milk mixture, otherwise you'll end up with scrambled eggs. 

3. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days)

4. Freeze accoding to your ice cream maker's instructions.

5. Midway through the ice cream's thickening process, mix in salt into the Caramel then drizzle the mixture unto the ice cream. 

Caramel Sauce

  • 2 tablespoons water
  • ¼ cup coconut sugar
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
  • pinch of salt


1. Place water and coconut sugar in a small saucepan and bring to a boil over a high heat.

2. Add the coconut milk, vanilla extract and salt and cook for 12 minutes over a medium heat stirring constantly to prevent burning. The caramel is done when it becomes thick like jelly and turns dark brown. 



(Taken from Paleo Ice Cream - 75 Recipes for Rich and Creamy Homemade Scoops and Treats by Ben Hirshberg)

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