Make the vanilla ice cream. While it’s churning or freezing for the first time make the salted caramel. In a small pan, heat 90 g (3¼ oz) soft light brown sugar, 50 g (1¾ oz) non-dairy butter, 2 tbsp non-dairy milk and 2 tbsp coconut milk over a medium heat until dissolved. Increase the heat and gently boil for about 5 minutes. Remove from the heat, stir in ¼ tsp sea salt flakes and set aside to cool. After the ice cream has churned or been blitzed in the food processor, swirl through half of the caramel. Refreeze and continue the recipe as for the vanilla ice cream. Pour the remaining caramel over the ice cream to serve.