Golden “Shae” times: Clean Eating Caramel Ice cream, sugar free with dairy free option

My take is the Aussie classic is quick, easy, and delicious. I’ve ditched the vanilla layer cos vanilla is boring and made a more traditional toffee flavor using a banana. I have also made a more tropical version with mango (pictured) for a summer flavor feel! FYI coconut butter can be used to make the MOST delicious caramel taste you could imagine, and it’s much lower in carbs than caramel using sugar filled dates!

Low Carb Caramel

  • 1tbsp coconut butter
  • 1 tbsp almond or cashew butter
  • ½ tsp honey
  • 1 tsp lucuma powder

1. Mix all ingredients in a bowl and try not to eat it all!

Ice Cream

  • ½ cup full fat plain greek yogurt or coconut cream for vegans/paleo
  • 1 cup frozen banana or frozen mango if you want a tropical treat
  • 1 qnty low carb caramel
  • Dark Chocolate melted (as much or as little as desired) dairy free if required
  • Crushed nuts (You can use caramel buckinis too)

1. In a blender/food processor blend together yogurt and banana (or mango)

2. Place in a bowl and stir through the caramel;

3. Pour into an ice cream mold (or you could just freeze in a container and use a scoop) with an ice cream stick;

4. Leave in freezer for an hour

5. Melt the chocolate and drizzle over one side

6. Sprinkle with nuts/buckinis

7. Place back in freezer for 5 minutes;

8. Flip it and cover the other side in chocolate and nuts/buckinis


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