Keto Salted Caramel Ice Cream
In a high speed blender add:
- 1 can of coconut cream
- 3 heaped tablespoons of almond butter
- 1 ripe avocado
- 2 tablespoons of chicory root syrup or to taste
- 1 tablespoon vanilla extract
- 1 tsp of salt
- a pinch of pink salt
Blend well until smooth. Chop up 3 Keto Caramel Slices into small cubes. Fold into the mixture and scoop into a container that fits into your freezer. Put a lid on the container and freeze overnight. When you're ready to serve, remove the container from the freezer and allow to sit for 10 minutes. Scoop and serve with melted dark chocolate and toasted coconut chips.