Vegan Vanilla “Cheesecake” Ice Cream With Caramel Sauce (7 Ingredients!)

Vegan Vanilla “Cheesecake” Ice Cream With Caramel Sauce (7 Ingredients!)

Guys, I just don't even know what to say about this right here. You only need 7 ingredients for all of it, including the ridiculously easy raw caramel. I shared this post on Facebook yesterday and everybody was excitedly ready for something other than chocolate. I am so excited when a recipe turns out even better than I think it will. I have been meaning to make a vegan vanilla ice cream for quite some time. It is my Dad's favorite flavor and also several of you have asked for a vanilla ice cream or one that wasn't chocolate.

Well, I couldn't stop at just vanilla, so I made vanilla cheesecake flavored ice cream, and you will die. Me, my toddler and my husband <<<<MR. Picky, all just died over it. My daughter literally was moaning, hahaha.

So incredibly luscious and creamy. I'm not kidding, it really does taste like Vanilla Cheesecake in Ice Cream form....dairy-free and oil-free is hard to believe, it's that creamy!

I love how gorgeous and pristine this ice cream looks in all it's white glory. But.....

With caramel sauce, it's almost too good.

The caramel just takes it to another whole level. The ice cream isn't overly sweet, which makes this caramel sauce balance it out nicely. Although, the ice cream is certainly totally dreamy on it's own, let's not kid ourselves.

Let me just say that I'm obsessed with creating vegan ice cream. The commercial vegan versions I've tried are okay, but what I create at home knocks them out of the park. Also, I'm not a fan of the ingredient list in the commercial ice creams. Besides, when a reader makes your Starbucks Mocha Ice Cream and says "this was an awesome recipeโ€ฆfor the 1st time in my whole entire life, I tasted a non dairy ice cream, and it was DELICIOUS", how can I not keep busting out these amazing vegan ice creams that rival any dairy, truly. Especially, now that I'm discovering more and more ways to make them sooo creamy.

This one is sooooo creamy, luscious and really does taste like cheesecake in ice cream form. In fact, my husband's first words out of his mouth were:

"Omg, this tastes just like Vanilla Bean Cheesecake from the Cheesecake Factory!"

Now, I didn't add vanilla bean to it, but you get the idea. It is gourmet, silky, smooth and incredibly delicious.

And, of course, I couldn't stop there and created a caramel sauce to go over it. Several months back while making a dessert, I was combining my liquids of melted coconut butter, maple syrup, vanilla and tasted it, I was blown away by how much it tasted like caramel. So, that is my favorite way of making a vegan caramel.

Serves 3/4 cup

Vanilla Cheesecake Ice Cream With Caramel Sauce

An incredibly luscious, creamy 7 ingredient Vanilla Cheesecake ice cream with a homemade caramel sauce. No need for commercial ice cream when you can make your own at home that tastes better and is filled with much better ingredients. Vanilla cheesecake becomes ice cream and it will become a favorite flavor!

10 minPrep Time

10 minTotal Time

Save Recipe


  • 3 cups (790 mL) of quality high fat coconut milk (Use TWO full 13.6 oz cans of FULL FAT coconut milk, all of it, don't drain them. (I find Thai Kitchen brand to be the best and creamiest, make sure yours has the 14g fat. Or for totally raw version, you will need about 6 young coconuts and can follow this tutorial
  • 3/4 cup raw whole cashews (120 g)
  • 1/2 cup pure maple syrup or agave
  • 1/4 cup fresh lemon juice
  • 1 tablespoon vanilla extract (taste and add more for a stronger vanilla flavor, I used 1 1/2 tablespoons)(My favorite is Rodelle vanilla
  • 1/4 teaspoon sea salt
  • Caramel Sauce (This goes really well with the ice cream, since the ice cream isn't overly sweet)
  • 1/4 cup melted coconut butter (not coconut oil!)
  • 4 tablespoons pure maple syrup or agave, room temperature! (I used Grade B syrup for a darker color)
  • 1/2 teaspoon vanilla
  • Note
  • I love the way the coconut butter works in this caramel sauce, but I'm sure almond butter would work too, it will just have less of a caramel taste and will be much darker and a little thicker.


  1. Make sure your ice cream bowl has been in the freezer for several hours or overnight before making the ice cream. The liquid in the bowl must be completely frozen or it won't make the ice cream properly. If you do not have a high powered blender, you will need to soak your cashews in a bowl covered with lukewarm water and leave at room temperature for 2-4 hours (4 is best for the best creamy results) before making the ice cream. Pour out the water from the bowl and pat them dry with a paper towel and proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results just like dairy.
  2. Add all of the ingredients (except the caramel sauce) to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it's magic. Mine took about 30 minutes churning. It will be a soft serve consistency once done. Add to a container and smooth the ice cream out and put a tight fitting lid on. Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before to soften some before serving.
  3. To make the caramel sauce, melt some coconut butter and make sure to measure out 1/4 cup. Add the syrup and vanilla mix with a fork. Add any water if desired, to reach consistency. Pour over the ice cream once you are ready to serve. Keep the ice cream stored covered in an airtight container and store the caramel sauce at room temperature. You may need to slightly reheat the caramel sauce when using again.
  4. Note: Homemade ice cream is best eaten within the first couple of days. Each time you take the ice cream out and it slightly thaws and then refreeze it, it becomes more icy and hard each time, which is why it's best to eat it the first couple of days. Otherwise, you can store the ice cream right after it's made into individual serving portions, so it doesn't keep getting taken in and out of the freezer.


*Raw, vegan, refined sugar-free, oil-free, dairy-free

*Nutrition per 3/4 cup serving (without caramel sauce): 337.5 calories, 26.4 g fat, 24 carbs, 3.75 g protein, 18.3 g sugar

*Nutrition per 1 tablespoon serving of caramel: 70 calories, 5 g fat, 6 carbs, 1.8 g protein, 3.2 g sugar

Make this and leave me feedback on here and let me know what you think! Or you can tag me on Instagram @thevegan8 and with hashtag #thevegan8.


  1. Are you serious? How can you keep turning out such delicious looking recipes?? – I want this right now! That caramel sauce is just the icing (literally) on the cake (or ice cream ;-))


      Thank you so much Cindy!! I just couldn’t stop at vanilla and I’m so glad I didn’t, it really is amazing, especially with the caramel sauce on top!! ๐Ÿ™‚

  2. Get it, girl! I’m going to try to make this tomorrow; I just need to run out and buy the coconut milk and coconut butter (I love that I have all the other ingredients)! Does it need to be frozen before you serve it?

    P.S. The more vanilla desserts you make, the more you are my favorite blogger. ๐Ÿ˜‰


      Aww thanks Meredith, you are so sweet!! More vanilla coming, haha! Let me know please when you make it, yay!

      Yes, I added the ice cream making part on step 2, forgot to add it earlier!

      • I don’t have an ice cream maker. ๐Ÿ™ Womp womp. If I ever invest in one, I will definitely be making this to break it in!


          Oh no! I’m so sorry girl! Well, hang tight because I will have a vanilla ice cream soon that doesn’t require a machine :).

        • Try the old fashion method of taking two coffee cans one bigger then the other. Put smaller can in the bigger can, put ice around the small can, add rock salt and shake. Look it up on youtube. You don’t need a ice cream maker.

  3. Totally delirious over this, However, how do you get the consistency of ice ream? There is nothing frozen that you put in the blender. Do you make it in blender and the. Freeze for a couple hours?

  4. I have to say “Am I missing something in the instructions?”……I realize it is ice-cream but the directions, I believe, have left out the step where you add the ingredients into the actual ice-cream churner?? Are you to mix all ingredients (other than optional carmel sauce) in blender and then put them into ice-cream machine? Maybe step # 3……


      Yes, I am so sorry, I forgot it earlier when I posted it. Was too excited I guess, it’s on there now! Sorry about that ๐Ÿ™‚

  5. This sounds GORGEOUS!


      Thank you so much Vicky! It is both pretty and scrumptious ๐Ÿ˜‰

  6. You’re killin’ it, girl :-)! Lush!


      Thanks so much Annie ๐Ÿ™‚

  7. oh my gosh. that does look luscious!


      Perfect for summer! Thanks Richa!

  8. Yea, somehow I don’t see the caramel sauce as “optional”…….not in my kitchen ๐Ÿ˜‰


      I know right?! The ice cream isn’t overly sweet, so the caramel is just “needed” and sets it off amazingly ๐Ÿ™‚

  9. Well you did it again, another amazing recipe, the ice cream is fantastic but that caramel sauce, totally delicious and decadent!!


      Thank you so much Suzanne!! So glad you like it ๐Ÿ™‚

  10. You had me from the beginning, this ice cream has my name all over it ๐Ÿ˜€

    Choc Chip Uru

  11. You’re KILLING me here Brandi! Waaaaah! I want my ice cream maker so badly. Not that I could fit it in my tiny freezer here anyway…
    Love the look of your caramel too. I always make date caramel which I love but I can’t say no to coconut butter ๐Ÿ˜‰


      I know girl, such a bummer because this ice cream is absolutely, undeniably delicious! I just made another batch this morning and I had to stop myself from eating it all straight from my ice cream maker!! Oh, and I am a huge fan of coconut butter!!! It is my favorite way, hands down.

  12. I’ve been on the hunt for a good vegan caramel recipe..aannnddd you did it! I must try this. The entire thing looks so amazing. WELL DONE as always you vegan goddess!


      Aww thanks Brittany!!! You are too sweet!

  13. Nice! I love the way coconut butter makes the perfect caramel sauce! I have a very similar recipe I use too!


      Thanks! I agree…I’m a much bigger fan of coconut butter as “caramel” than date caramel. It was a nice discovery in my kitchen awhile back while premixing my liquids before adding them to my batter to my Coconut Butter Brownies several months ago and going “whoa, this tastes like caramel!” haha! Been hooked ever since ๐Ÿ™‚

  14. Oh my gosh, holy yum! I can’t believe you can make ice cream, especially ice cream that looks that perfect, out of those ingredients! LOVE, LOVE, LOVE!

  15. Made this today for our 9th wedding anniversary. We LOVE it!! And the caramel is addictive ๐Ÿ˜€ Thanks so much for adding something extra special to our day.


      That means so much to me that you made my recipe on your anniversary! Thank you so much for letting me know and leaving feedback, I really appreciate it! SO glad you both loved it!

  16. Brandi, you are killing all of us here. You actually continue to create these sumptuous dishes that are so great they are shockingly wonderful. Just put this ice cream in a bowl(or your lap if all the bowls are dirty!) and place one
    of your blueberry muffins in the middle………………ain’t nothing left to say – START EATING!!!!


      I think that is so amazing that you added the blueberry muffins crumbled on top of the ice cream! Sounds amazingly delicious!

  17. […] time procrastinating on her site last week, not that that’s a bad thing with recipes like Vanilla “Cheesecake” Ice Cream with Caramel Sauce and ย 6-Ingredientย Chocolate Fudge Ice Cream Cups.ย Brandi, would it be weird if I said I love […]

  18. Brandi, shut the front door. This looks waaaaaay too rich, creamy, luscious ‘n indulgent to be vegan. You are a miracle worker, girl! And the photo where you’re pouring the caramel over top is killing me!


      Aww thank you so much Nancy!!

  19. This is fabulous! I added a teaspoon of vanilla powder on top of the extract (because I’m addicted to it) and the ice cream is creamy and smooth and delicious with just the right amount of tang from the lemon juice. And the caramel sauce is just perfection – I think it’s going to become a staple in our kitchen just on its own. Thank you so much!


      Krista-I truly appreciate you taking the time to leave such wonderful feedback on my blog! I’m THRILLED you loved it so much and loved it as much as we did!! I hope you will enjoy my other ice cream recipes or recipes in general that you try. Thanks again! Adding the vanilla powder on top sounds incredible!

  20. […] Or, my favorite is melted coconut butter with syrup and vanilla and salt. YUM! It is what I created to drizzle over my Vanilla Cheesecake Ice Cream […]

  21. […] I’ve ever, ever had. However, I also happen to love a totally different flavor profile, my Vanilla Cheesecake, which is simply gourmet all the way. Crazy, but it really does taste like cheesecake in ice cream […]

  22. What’s up everyone, it’s my first pay a visit at this web page,
    and post is in fact fruitful designed for me, keep
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  23. I made this last weekend. The flavour is great thanks!

  24. I can’t have maple or agave, would honey work?


      Hi Rachel! Sure, it may change the consistency a bit since honey is so much thicker, but I think it would still work. Also, honey is sweeter, so keep that in mind. However, the same amount may still work since this ice cream is not very sweet to begin with. Please let me know if you try it, I’d love to hear!

  25. kC

    Bummer! This looks delicious but with a severe nut allergy and a dairy allergy into the home I can’t make it ๐Ÿ™ Food allergies are the pits! at least we can can try the Carmel sauce!

  26. […] made almond butter caramel, coconut butter caramel and even one of my most popular recipes, sweet potato caramel. Now, it was only expected, and a […]

  27. Oh wow I am so glad I chose this one for my first foray into plant based ice creams. I am floored at how much this does taste like regular cheesecake. Amazing. For the next time, I think I’ll try some frozen strawberries or loganberries mixed in at the very end.

    Also I chilled my coconut milk in the refrigerator and then flipped them over opened them and all the water was right on top and made for easy drainage.


      So so happy to hear that Kim!! So sorry I just saw this comment!

  28. Just wondering if we are supposed to drain the liquid from the coconut milk? Thank you.

  29. Yummy! I just made this ice cream and it’s so good! I didn’t make the caramel sauce but will next time – I had some strawberries to use up so made a roasted strawberry sauce instead.

    I didn’t personally feel the ice cream tastes a lot like cheesecake, to me it reminds me a lot is the “original tart” frozen yoghurt that pinkberry and similar places have. I’m going to increase the lemon juice next time. ๐Ÿ™‚

    Thanks so much for a fantastic recipe!


      Thank you so much Carol Ann! I’m so happy you loved this ice cream so much! It is one of my favorites! We and my taste testers all were reminded of a cheesecake from the cheesecake factory, but if you want more zing, then definitely add more lemon juice, i just am always careful not to add TOO much or it will just taste too overpowering in lemon flavor. It just takes the right amount to give it that tang of cheesecake flavor.
      So glad you loved this and thank you for the feedback!

  30. So if I have a high power blender do I still need to soak the cashews?


      No, you don’t need to soak them. I never do. Just make sure to blend them up until they are completely smooth. Let me know how you like the ice cream!

  31. Ice cream in the winter? You bet! ๐Ÿ™‚ I got my daughter an ice cream maker for Christmas and couldn’t wait to try it out. Your cheesecake ice cream recipe christened our machine and it was a huge hit! I made your dark chocolate ice cream last night, and plan to try making your cinnamon ice cream recipe next. Knowing each delicious recipe consists of just a few healthy whole food ingredients WITHOUT preservatives or synthetic ingredients makes me SO incredibly happy. I can’t wait to try them all!


      Oh Colleen, I loved this feedback, so amazing to read! Everytime I receive one of your feedbacks, I grin from ear to ear! I’m honored you chose my recipe to break in your new ice cream maker! Thank you so much for always letting me know how you enjoy the recipes!!

  32. Wow Brandi I never knew the vast amount of delicious recipies you have here?
    Thank you so much!


      Aww thank you so much Nancy!! This is a yummy one for sure, let me know if you try it, I’d love to hear!

  33. […] 21.Vanilla Cheesecake icecream […]

  34. After putting the mixture in my ice cream maker, it never thickened? Any thoughts on what could have been done wrong?


      Hi Chrys, was your ice cream bowl frozen? That’s the only reason it wouldn’t thicken, because it thickens and turns into ice cream because the ice cream bowl is cold and as it churns, it becomes ice cream.

  35. Ash

    Sorry, kid. Coconut milk/butter has some of the highest saturated fat ever, and it does not redeem itself in terms of cancer prevention/cholesterol benefits like some nut butters do (walnut/pecan/peanut and not as effective but almond too). Try again next time, sweetheart.


      I’m confused by your comment. I don’t believe anywhere in my post I stated that this was a healthy “cholesterol benefits and cancer prevention” recipe. It is an ice cream recipe! A large amount of vegans use coconut milk to achieve the creamy results that dairy provides. Since ice cream is not something I eat daily multiple times a day, I’m not concerned one bit about the fat content. If you are wanting something cancer preventing or with cholesterol benefits, ice cream is probably not the way to go. Maybe just stick with banana nice cream if that’s what you are after. I share my recipes for free on the internet, nobody has to make them if they don’t want to.

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