Step 1

MAKE THE ICE CREAM: Place the coconut cream, milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined.

Step 2

ICE CREAM MAKER INSTRUCTIONS: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.

Step 3

WITHOUT AN ICE CREAM MAKER: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.

Step 4

TRANSFER TO ICE CREAM CONTAINER: Spoon half of the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Pour half of the caramel sauce on top and gently swirl with a knife to form ribbons.Sprinkle in half of the almonds. Pour in remaining half of the ice cream then top with more caramel sauce. Swirl again with the knife then top with almonds & crushed cookies, if using. Cover and freeze for at least 4 hours or overnight.

Step 5

When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes (or more) until desired consistency.

Step 6

Start by bringing the coconut milk and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.Once boiling, reduce heat to low and allow the mixture to simmer slowly for about 25 minutes, stirring constantly so that it doesn't burn.The sauce is ready when it has reduced and thickened to a darker syrup. Remove from heat and stir in the coconut oil and vanilla extract. Set aside to cool, and store in an airtight jar in the fridge.