Salted Caramel Ice Cream With Rosemary Essential Oils

Sara is a wellness writer, Graves Disease Thriver and the creator of Sara writes articles on self-care, acceptance, wellness and nutrition - as well as simple, delicious, healthy recipes anyone can enjoy (desserts are her favourite).

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Servings: 4

Prep Time: 00:35

Cook Time: 00:00

Main Ingredients

2 cans full fat coconut milk (preferably organic, watch out for pointless fillers)

1/2 cup maple syrup

1/2 cup tahini butter

2 pinches salt

2 tsp potato starch or tapioca

1 drop rosemary essential oils

optional garnish: pistachios


1In a large mixing bowl combine the coconut milk, 1/4 Cup of Maple Syrup, 1/4 Cup of Tahini Butter and salt.

2Blend until well mixed with an immersion blender or egg beater.

3Add the potato starch or tapioca and blend once more.

4Pour the mixture into an ice cream maker and process for 25 to 30 minutes (until you have a soft serve consistency).

5In a separate bowl combine the remaining 1/4 Cup of Maple Syrup and 1/4 Cup of Tahini. Add 2 drops of rosemary essential oils and mix well. Set aside until the ice cream is ready.

6Pour the maple/tahini/rosemary essential oil mixture into the ice cream and process for 5 more minutes.

7Dig in right away if you enjoy a soft serve consistency. If you’d prefer harder ice cream transfer into a freezer friendly container, cover with parchment paper and seal. Freeze for an hour (or until desired hardness) and enjoy!

Additional Notes

Purchase essential oils:

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