I know. It’s still technically winter, you guys. But in the Northwest, it’s practically spring! There are literally trees blooming outside our window. I could faint from excitement.

Plus, you know how I feel about dessert. Thus the reason we must ice cream.

Yes, ice cream is now a verb. Get on board.

This ice cream was inspired by the best vegan ice cream on the planet, which happens to be scooped up right here in Portland at Salt and Straw.

If you’re ever in the area, you must try their coconut caramel ice cream with chocolate candy chunks. It’s what vegan ice cream dreams are made of.

The best part about this recipe? It requires only 7 ingredients, and it’s naturally sweetened!

I opted to forgo the chocolate candy bar pieces because I’m a purist (or lazy). But in my opinion, it’s so close to the original that if blindfolded I may not be able to tell the difference between their version and mine. I think this is love.

I was half tempted to try a sugar-based vegan caramel sauce, but I realized my sea salt date caramel was a very good thing. Date caramel is entirely natural, quick, easy, and requires just 2 ingredients. TWO.

Add bourbon at your own discretion. But c’mon. A little won’t hurt.

This ice cream is delicious like WHOA. It’s:

Creamy

Luxurious

Perfectly sweet

Salted caramel-infused

Rich

Satisfying

SIMPLE

& Seriously amazing

I have another recipe coming soon that utilizes this ice cream to recreate one of my favorite desserts of all time. Any guesses? I gave you guys a sneak peek on Instagram a couple weeks ago and can’t wait to share! Sit tight to see what I came up with. It’s gonna blow your dessert-loving mind.

If you try this ice cream, please let us know! Take a picture and tag us on Twitter or #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!