Wholesome Treat: Sea Salt Caramel Ice Cream Made Easy– Creating a balance between indulgence and wellness is essential for overall health. While it may seem counterintuitive, treating yourself to homemade Sea Salt Caramel Ice Cream can actually contribute positively to your well-being in several ways.

Firstly, this recipe allows you to control the ingredients, ensuring that you’re using wholesome, high-quality components. By using natural sweeteners like honey or maple syrup and opting for organic dairy or non-dairy alternatives, you can minimize the intake of refined sugars and artificial additives commonly found in store-bought ice creams. Additionally, incorporating sea salt provides essential minerals that support hydration and electrolyte balance in the body.

Moreover, indulging in a small serving of this decadent treat can satisfy cravings without derailing your healthy eating habits. Depriving yourself completely of foods you enjoy can lead to feelings of deprivation and eventual overconsumption. Allowing yourself the occasional treat, like a scoop of Sea Salt Caramel Ice Cream, makes you more likely to maintain a sustainable approach to eating well.

Furthermore, enjoying this homemade delight can also have positive psychological effects. Treating yourself to a delicious dessert made with care and attention can boost your mood and reduce stress levels. The act of preparing and savoring a homemade treat can provide a sense of accomplishment and relaxation, contributing to overall mental well-being.

Incorporating moderation and mindfulness into your diet is key to achieving a balanced and sustainable approach to wellness. By embracing homemade Sea Salt Caramel Ice Cream as an occasional indulgence, you can enjoy its rich flavor and creamy texture while still prioritizing your health and well-being. So scoop up a little happiness and savor life’s sweet moments! Check out our online programs for even more recipes.

For the caramel sauce:

Gluten-Free, Vegan, Serves 4

• 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 bubbles and thickens. 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.