“Vish Food” Salted Caramel and Chocolate Ice Cream
Indulge in the most decadent vegan dessert imaginable: creamy, rich chocolate ice cream swirled with sticky caramel sauce and packed with dark chocolate chunks. This ice cream is not only mouth-wateringly delicious, but it’s also easy to make.

You won’t need a blender or food processor—just a few bowls and an ice cream maker. Whether you’re vegan or just looking for a plant-based treat, this “Vish Food” Salted Caramel and Chocolate Ice Cream is guaranteed to satisfy your sweet tooth.
Why You’ll Love This Recipe
- Rich and Creamy: Made with coconut milk and oat milk for a luscious texture.
- Decadent Flavor: Dark chocolate, vanilla, and maple syrup create a rich, indulgent taste.
- Homemade Caramel: A sticky caramel sauce made with cashew butter adds a salty-sweet swirl.
- Easy to Make: No food processor or blender required—just a few mixing bowls and an ice cream maker.
Ingredients Needed to Make “Vish Food” Salted Caramel and Chocolate Ice Cream
Ice Cream
- 2 cans (13.5 oz each) chilled coconut milk (use only the thick cream from the top)
- 1 cup oat milk or other plant-based milk
- 6 oz vegan-friendly dark chocolate (70% cacao), chopped
- 1 tsp vanilla extract
- ¼ cup + 2 tbsp maple syrup
Sticky Caramel Sauce
- 1 cup cashew butter
- ¾ cup maple syrup
- ½ tsp pink Himalayan salt
Mix-Ins
- 2 oz vegan-friendly dark chocolate, chopped into small chunks (for garnish, divided)
Directions to Make “Vish Food” Salted Caramel and Chocolate Ice Cream
- Prepare the Ice Cream Base:
In a saucepan, combine the coconut milk and oat milk. Bring to a simmer over medium heat. Once simmering, remove the pan from the heat and stir in the chopped chocolate. Whisk until smooth, ensuring the chocolate is fully melted. Add the vanilla extract and maple syrup, whisking until the mixture is well combined. Set the mixture aside to cool for about 30 minutes or until it reaches room temperature. - Churn the Ice Cream:
Once the mixture has cooled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (approximately 40 minutes). - Make the Sticky Caramel Sauce:
While the ice cream is churning, prepare the caramel sauce. In a large bowl, whisk together the cashew butter, maple syrup, and salt until silky smooth. Set the sauce in the fridge until the ice cream is ready. - Mix in Caramel and Chocolate:
When the ice cream has finished churning, transfer it to a large mixing bowl. Fold half of the caramel sauce into the ice cream using a rubber spatula, being careful not to overmix to achieve a marbled effect. Add three-fourths of the chopped dark chocolate chunks and gently fold them into the mixture. - Freeze the Ice Cream:
Transfer the ice cream to a loaf pan or lunch box, cover it tightly with parchment paper, and freeze for at least 4 hours. - Serve:
Remove the ice cream from the freezer 10 minutes before serving to let it soften slightly. Drizzle the remaining caramel sauce and sprinkle the remaining chocolate chunks on top. Scoop into serving dishes using a warm ice cream scoop and enjoy!
Commonly Asked Questions
Can I use a different type of milk?
Yes! You can substitute oat milk with almond, soy, or cashew milk for a slightly different flavor and texture.
How can I make this recipe nut-free?
To make this ice cream nut-free, use sunflower seed butter in place of cashew butter for the caramel sauce.
What if I don’t have an ice cream maker?
You can still make this ice cream by pouring the mixture into a loaf pan and freezing it. Stir every 30 minutes for a few hours to achieve a creamier texture.
How do I store leftovers?
Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before scooping.
Can I use sweetened coconut milk?
It’s best to use unsweetened coconut milk to control the sweetness of the final product, as the maple syrup adds enough sweetness.

Credit: Reprinted with permission from No-Bake Vegan Desserts by Christina Leapold from Addicted to Dates. Photo credit: Toni Zernik.