Vegan Salted Honey Ice Cream (Paleo, AIP, Gluten-free, Nut-free)

Summer is for all the ice cream and I haven’t been able to get enough lately! This Vegan Salted Honey Ice Cream is the perfect balance of sweet and salty. It’s also fully paleo and far less sugar than the average ice cream. You can feel confident you won’t get a sugar crash while enjoying this to cool off.

I’ve been wanting to make a salted honey ice cream for awhile and finally got around to it. I’m a salt fanatic, so whenever I can make a dessert with a salty kick, I’m in. This homemade ice cream definitely has it’s salty kick and that can be adjusted based on your preference. I think this ice cream is excellent if you have POTS/Dysuatonomia or need an electrolyte boost in the hot summer weather because the honey and salt combo is great for balancing those levels.

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Vegan Salted Honey Ice Cream

This homemade vegan ice cream is the perfect mix of sweet and salty. It’s also a fraction of the sugar of average ice cream, making it healthier and perfect to enjoy without a sugar crash! This paleo ice cream is made with a coconut milk base and just a handful of other ingredients

Servings 0

Ingredients

• 2 cans full fat coconut coconut milk 1/4 cup reserved
• 1/4 cup honey+ 2 tbs
• 2 tbs coconut sugar
• 3 tsp. flaked salt I use Maldon Sea Salt, divided
• 1 tbs starch arrowroot, tapioca, or corn
• 2 tsp vanilla extract

Instructions

• Blend the coconut milk (except the 1/4 cup reserved), 1/4 cup honey, the coconut sugar, and 1 tsp of salt in a blender until combined.
• Heat over medium heat. While the ice cream base is heating up, whisk the starch and 1/4 cup reserved coconut milk together in a small bowl. Once the base has warmed, add the starch mixture and whisk occasionally until the mixture has thickened. You’ll find it starts to thicken on the bottom and edges of the pan first and will coat the back of a spoon. You may get some small bubbles, but don’t let it boil.
• Remove from heat and stir in the vanilla extract. Pour into a glass dish and place in the fridge, whisking every 30 minutes until completely cooled (about 2 hours).
• Once your base has cooled, transfer to ice cream maker per manufacturers directions. I have this Cuisinart ice cream maker and it takes about 15 minutes for the ice cream to finish churning.
• Once done churning, transfer half of the ice cream into your freezer safe dish. Drizzle with 1 tbs of honey and 1/2-1 tsp of salt and use a knife to marble it into the ice cream. Top with the remaining ice cream and complete the same process with the last tablespoon of honey and another 1/2-1 tsp of salt.
• Freeze for several hours to harden completely and remove about 10+ minutes before serving to soften slightly. Enjoy!