Caramel Ice Cream Sundaes with Almond Crumble


So today I am sharing one of my favourite recipes. This is a take on a classic summertime dessert at my house growing up - though back then it was more of an ice cream square than a sundae. We called it Butter Brickle (I have no idea why) and it is still to this day one of my greatest food memories. The caramel, ice cream and crunchy almond crumble make for the perfect summertime combination.

So, while I do really love this in square form I felt like this was begging to be made into a sundae. It gives you the option to whip this up way in advance - I mean weeks if you need too, and throw it on a buffet table in a big bowl of ice and allow your guests to serve themselves. I mean seriously, if you are in charge of dessert at a group picnic and you show up with these you will be the star of the show!

For me I love to use mason jars, you know the ones that you would be gifted jam in. But, if you don’t have mason jars you could serve this in just about anything. The one great thing about the mason jar is that it seals nice and tight which allows you to keep them even longer. Imagine having a nice little supply of pre-made ice cream sundaes in your freezer for any time you want a little treat - you can’t get much better than that!

So I highly recommend that you run, don’t walk to your kitchen and whip these up. I promise you will thank me!


prep time 20 minutes

cook time 15 minutes

total time 35 minutes

servings 12


1 cups flour

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup butter

1 cup sliced almonds

2 - 10 oz jar caramel

2 quarts vanilla ice cream


Preheat oven to 400. In a medium bowl combine flour, oatmeal, brown sugar, melted butter and sliced almonds. Stir until fully combined then press onto a cookie sheet and bake for 15 minutes or until light golden brown. Remove from oven and use a spatula to crumble while still warm. Set aside and allow to cool.

While the crumble is cooling remove ice cream from the freezer to allow it to warm slightly.

Divide crumble into 3 parts then take the first third and divide it between 12 small mason jars. Drizzle with 2 tsp of caramel then 2 small scoops of ice cream. Repeat with the crumble and ice cream layers then top with crumble and a small drizzle of caramel. Place lid on each jar and store in the freezer for up to 2 weeks.


Dairy Free Lemon "Ice Cream"

Dairy Free Lemon “Ice Cream” - Tart + Sweet = Perfection!!!


Lemon Ice Cream - so sweet, tart, delicious! Now the thing about ice cream in our house is that usually it doesn’t existent, I guess that is what happens when you marry a dairy-free guy.

Now, unfortunatly this doesn’t just go for ice cream it basically goes for everything delicious - whip cream, cheese, sour cream, yoghurt - I could go on and on. But I must say that there are actually so many good options when it comes to making things dairy free that it’s not as hard as it once was.

So I'm sure that most people in the world have probably tried banana “nice” cream right! It’s delicious, has a great texture, is healthy, and goes with so many flavours, but, unfortunately, lemon isn’t one of them. So that is where the old classic Cool Whip waltzes right in!!! While Cool Whip isn’t technically dairy free it is lactose-free which works for me.

This lemon “Ice Cream” has a great texture, it’s tart and refreshing, and is the perfect after dinner treat.


prep time 25 minutes

cook time 5 minutes

total time 30 minutes + freezing time

servings 4 - 6


1 cup sugar

1 cup water

1/4 cup lemon zest

3/4 cup lemon juice

1 container cool whip (low fat or sugar free)


In a small sauce pan combine sugar and water and simmer until sugar is fully dissolved. Add in lemon zest and simmer for 5 minutes. Remove from heat and allow to cool completely.

Once cooled transfer to a medium sized bowl and add in lemon juice and cool whip, stirring until comply smooth and no lumps remain. Transfer to a freezer safe container and free for 2-3 hours or until solid.


Lemon Raspberry "Nice" Cream

I know most people have been making “Nice” Cream for awhile now but I really think it’s too good not to share. This fresh combination or lemon and raspberry adds a brightness to your traditional banana flavour.


Ok so this is one of those recipes that I know a ton of you have probably already made. I started blending up all sorts of fruit a few years ago and while you get some really nice sorbet type deserts with frozen berries you really can’t beat bananas when it comes to that traditional ice cream texture and flavour.

Now, what I really wanted to do was cherry “nice” cream but I was seriously delusional in thinking that I could just waltz over to the grocery store and find fresh cherries. I figured it’s LA, can’t you find every fruit and vegetable at any time of the year? Well, apparently not, but what they did have were tons of beautiful raspberries so I guess some times we have to make concessions right!

So since my cherry idea was out the window I had to switch gears so in waltzed lemon (not sure where all this waltzing is coming from today but hey, let’s just go with it). I think that lemon and raspberry go really nice together because they both have a level or sweet and tart that in my mind just work. And thankfully, today was not a recipe fail day, this one worked out perfectly, maybe even better than the cherry would have.

So I guess you could say the moral of the story is on those days that you have to change gears just go with it and you may be pleasantly surprised or even discover a new favourite!


prep time 2 minutes

blend time 3 hour

total time 5 minutes

servings 4


4 frozen bananas

1 tbsp lemon extract

1 tsp white vanilla

1 cup raspberries


In a food processor or Vitamix place frozen bananas and blend until smooth and no chunks remain. Add in lemon extract, vanilla and raspberries then blend for 1 minute until smooth. Serve immediately or store in a plastic container in the freezer.