Add the coconut whipping cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
Add the 200g of the caramel sauce in 2-3 increments, whisking between each one to combine. Mix again with the electric whisk to fully mix the ingredients together. If desired, you can swirl some more caramel sauce through the ice cream using a spatula at this stage.
Transfer the ice cream mixture to a loaf pan or container, and cover with a lid or plastic wrap. Freeze for a minimum of 4 hours or until set.
Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly. Serve with more vegan caramel sauce.
Transfer the ice cream mixture to the loaf pan and cover the tin with more parchment paper so that the ice cream isn’t exposed to the air.
This ice cream will keep for a couple of months in an airtight container in the freezer.
Coconut whipping cream: Refrigerate the tin overnight. If using full-fat coconut milk, also refrigerate the tins overnight, then only use the thick cream from the top of the cans. Depending on the brand of coconut milk, this recipe will call the cream from 2-3 400ml cans.
This recipe calls for about a half batch of vegan caramel sauce, but I recommend making a full batch so you have extra for serving.
Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
Add boiled water to a mug or heat-proof jug and sit the ice cream scoop in it for a couple of minutes before serving.