Here’s a delicious vegan recipe for Salted Caramel Gelato, a sweet and salty treat that perfectly balances rich caramel with a hint of sea salt.

Ingredients

For the Salted Caramel:

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 cup (240 ml) coconut cream (or any plant-based cream)
• 1 teaspoon sea salt (adjust to taste)

For the Gelato Base:

• 2 cups (480 ml) almond milk (or any plant-based milk)
• 1 cup (240 ml) coconut cream
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1: Make the Salted Caramel

1. In a medium saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. This should take about 8-10 minutes.
2. Once the caramel reaches the desired color, carefully add the coconut cream. The mixture will bubble vigorously; stir continuously until smooth.
3. Remove from heat and stir in the sea salt. Let it cool slightly before using.

Step 2: Prepare the Gelato Base

1. In a separate saucepan, whisk together the almond milk, coconut cream, sugar, cornstarch, vanilla extract, and a pinch of salt.
2. Heat the mixture over medium heat, stirring constantly until it thickens slightly (about 5-7 minutes). Do not let it boil.
3. Once thickened, remove from heat and let it cool to room temperature.

Step 3: Combine and Churn

1. Once both the salted caramel and gelato base are cool, swirl half of the caramel into the gelato base.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
3. Transfer the gelato to a freezer-safe container, layering in more salted caramel as desired.

Step 4: Freeze and Serve

1. Freeze for at least 4 hours or until firm.
2. Serve scoops of gelato drizzled with additional salted caramel on top.

Enjoy your homemade vegan salted caramel gelato—a delightful blend of sweet and salty flavors!