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.


Vegan Caramel Corn

Vegan Caramel Corn - it’s crispy, sweet, has a tiny undertone of coconut. The perfect snack for your next movie night!!!


Caramel made with coconut milk - until recently I didn’t know this was possible! But I guess as long as you have sugar and fat you can make caramel out of just about anything.

So this was one of those experiments that went better than I ever could have imagined. I mean I don't know about you but most of the time trial runs don't work out perfectly on the first try but this one sure did. The only thing about this caramel is that it does take some time, but even though it’s time-consuming it’s easy. You literally only need to stir every once in a while and it comes together all on its own. This caramel would also be delicious on so many things - apples, ice cream really anything you would put traditional caramel. The only thing you will want to do is leave out the baking soda and either serve immediately or place in a jar in the refrigerator.

This popcorn is crispy, sweet, has a tiny undertone of coconut which is delicious. It also makes a lot - 16 cups to be exact which seems like it will last forever yet somehow we devoured half of it in just one night.

This would also be a fun addition to a BBQ which you just need a little snack or your next movie night. And while I am in no way going to claim it’s healthy it is vegan, so if you have vegan friends, friends refraining from dairy, or you just like to switch things up once in a while you have the perfect new treat.


prep time 10 minutes

cook time 1 hour 10 minutes

total time 1 hour 20 minutes

servings 16 cups


1 can full fat coconut milk

1/2 cup brown sugar

1/2 tsp sea salt

1 tsp coconut oil

1 tsp vanilla

1/4 tsp baking soda

16 cups pop corn


In a large bowl place 16 cups of popped popcorn and set aside.

In a medium-sized pot add in coconut milk, brown sugar and sea salt and whisk to combine. Bring to a boil whisking constantly then low the temperature keeping at a light simmer.

Simmer for 30-40 minutes stirring occasionally until sauce thickens and coats the back of a spoon.

Once the sauce has darkened and thickened remove from heat and add in coconut oil, vanilla and baking soda and whisk to combine. Pour caramel over the popcorn and stir until evenly coated. Pour onto a large baking sheet and bake in the oven for 30 minutes stirring half way.

Break into small pieces and store in an airtight container.


Milk Cake with Coconut Caramel Topping

This is one of the easiest cake you can make. The chewy coconut caramel topping makes this so delicious and a dessert you will want to make over and over!


So this cake is absolutely one of those recipes that bring me back to my childhood. We were one of those families that had people over 2-3 times per week so needless to say super easy quick recipes like this one were always close at hand.

Now if you haven’t had the opportunity to try this cake you are seriously missing out. The cake is light and fluffy with the perfect chewy coconut caramel topping, anyone you serve this to will be delighted.

There are a couple of key things for you to make sure that you do when you're making this. You need to make sure that you prepare the topping about 5 minutes before your cake is ready to come out of the oven. You want it to be warm so you can pour it over the cake. Second, you want to bake it with the topping until it bubbles. If it doesn’t you risk ending up with sugar particles that make for a very grainy topping.

So next time you want to bake up a quick dessert give this one a try, you will love not having to make icing and waiting for your cake to cool, plus who doesn't love this flavour combo. It’s different yet delicious, which I believe is key to keeping yourself interested in the kitchen!


prep time 20 minutes

cook time 30 minutes

total time 50 minutes

servings 8


2 eggs

1 cup white sugar

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tbsp butter


Preheat oven to 350 and line a 9x9 inch baking pan with parchment paper. In a small bowl combine flour, baking powder and salt and set aside.

In a large bowl or a stand mixer beat eggs until frothy. Add in sugar and beat another 4-5 minutes. Stir in vanilla then add in your flour mixture and stir until it comes together.

In a small saucepan heat milk and butter until hot but not boiling. Add the milk into your cake batter and stir until fully combined. Carefully pour into your prepared baking pan. Bake for 25 minutes or until toothpick comes out clean. Once removed from the oven add on prepared topping immediately (recipe below).

Coconut Caramel Topping

2/3 cup brown sugar

1/4 cup butter

2 tbsp cream

1/2 cup coconut

In a small saucepan melt butter then stir in brown sugar, cream and coconut. Heat until all of the ingredients come together and the brown sugar dissolves.

Immediately when the cake comes out of the oven, pour topping over and return to the oven. Bake for 3-5 minutes or until caramel is bubbles.