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Caramel Vanilla Bean Ice Cream

  • Author: Alaena Haber
  • Prep Time: :10
  • Total Time: :10
  • Yield: 2 to 4 1x
  • Cuisine: dessert





  • 2 cups full-fat coconut milk
  • 1 cup mashed white sweet potato (bake, microwave or steam and then mash)
  • 3/4 cup Made in Nature Dried Apricots
  • 1 1/2 teaspoons Wild Foods Wild Vanilla Powder


  1. Combine coconut milk, sweet potato and Vanilla Powder in a high powered blender until very smooth.
  2. Place apricots in a microwave-safe bowl. Cover with water and microwave for 60 to 90 seconds until soft. Drain the water.
  3. Add apricots to the blender and blend until pureed and caramel color.
  4. Transfer mixture to ice cream maker and churn according to manufacturer’s directions. Turn ice cream maker off once ice cream is thick and creamy.


 I prefer my ice cream on the softer side when freshly churned. Note that homemade coconut milk hardens significantly in the freezer and requires longer thaw time than store-bought ice cream made with emulsifiers.