Sugarfree caramel ice cakes

First, start by making the caramel layer for these sugarfree caramel ice cream tarts. First, melt the butter over low heat. Then add the Steviala Heavenly Dark, Ery-Bronze and 100 ml whipped cream. Mix this well with a whisk and then let it boil over medium-high heat until the caramel sauce has thickened. Add a generous pinch of salt for a salted caramel sauce, if desired. Then pour the sugarfree caramel sauce into a bowl and let it cool slightly. You will notice that the sugarfree caramel sauce begins to harden. Stir every 10 minutes and then add another 25 ml of whipped cream as soon as the caramel sauce has almost cooled down. This keeps the sugarfree caramel sauce more liquid.

Then layer the whipped cream. First, whip the cream until stiff and then add the Steviala Frost and vanilla extract. Then make 6 cakes by distributing a layer of the whipped cream and sugarfree caramel sauce in a silicone cylinder baking tin. You can also use a cupcake mold or dessert rings for this. Then place the sugarfree caramel ice cream cakes in the freezer for at least 6 hours.

Then remove the sugarfree caramel ice cream cakes from the baking pan and finish with extra Steviala Caramel Crush. Enjoy!