Almond Milk Coffee Caramel “Ice Cream”

1. 1

   In microwave heat 1/2 cup almond milk until just warm.

2. 2

   Add instant coffee and caramel topping stir until the coffee crystals have dissolved and the topping is mixed in.

3. 3

   . Add remaining almond milk and stir.

4. 4

   Place all ingredients into a strong blender except the pecan pieces.

5. 5

   Blend until all is smooth and stiff.

6. 6

   If the mixture is not frozen enough place in 4 sundae glasses place in freezer for a half an hour.

7. 7

   Remove from freezer sprinkle with pecan pieces and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.