Healthy Caramel Ice-cream With Chocolate Caramel Fudge Chunks

I really feel like I’ve outdone myself here.

This is by far my favourite recipe that I’ve posted on TSC to date and I am so excited to share it with you guys. Caramel ice-cream with chocolate caramel fudge chunks, that almost taste like cookie dough. It’s also vegan, sugar-free and made with superfoods. It tastes INCREDIBLE.

And of course like most recipes on here, it’s easy and quick to make, because I’m all about simple recipes.

There’s one secret ingredient that I’ve become totally obsessed with.

It’s a superfood, but one that isn’t raved about nearly as much as it should be. It’s to thank for adding a caramel flavouring, and it’s perfect for those of you who have a sweet tooth. It’s kind of like the ideal substitute for sugar in my opinion.

It’s called Lucuma powder. It comes from the exotic Peruvian fruit, also known as the
“Gold of the Incas” and is considered to be one of the lost crops of
the Incas.

& it’s a total game-changer when it comes to sweets.

I could seriously eat this every second of every day.

I’ve had to cut back on making it because it literally doesn’t even last 5 seconds around here. Did you know as well as being a dessert, based on the ingredients, it could also be your Breakfast. In fact, it’s a superfood breakfast.

Like I said, game-changer.


Caramel ice-cream
– 2 frozen bananas
– 1 cup nut milk (I used unsweetened vanilla almond)
– 1 tbsp lucuma powder (< this one is my fave, it has chia & coconut too!)
– 1/2 tsp vanilla

Chocolate caramel fudge chunks
– Cacao powder (I used maca, cacao & mesquite)
– Coconut oil
Lucuma powder
– Sweetener of choice (agave, rice malt syrup, maple)

– Dark chocolate chips/chunks
– Cacao nibs


Step 1. Chocolate caramel chunks: 
Firstly we’re going to make our chocolate caramel fudge chunks. For the chocolate layer mix together 1 part coconut oil & 1 part cacao powder and 1 tsp sweetener. Measurements don’t have to be exact, experiment until you get the sweetness that you like!

Pour into chocolate mold tray, or other tray of choice, but only fill until half way. Put in freezer for 5-10 minutes.

For the caramel layer, mix together 1 part coconut oil & 1 part lucuma powder. You wont need to add any sweetener to this layer. Take out the chocolates from freezer and fill the rest of the molds with the caramel layer. Put back in freezer for 15-20 minutes.

Step 2. Caramel ice-cream: 
Blend together 2 frozen bananas, 1 tbsp lucuma powder (or more if you’d like it sweeter), your nut milk and a splash of vanilla.

Remove chocolate caramel fudge chunks from fridge, cut up and add to your caramel ice-cream.


I’d love to see your recreations! Tag me on Instagram or Twitter if you guys give it a whirl!