Gluten and Dairy Free Brownie Salted-Caramel Shake

Instructions

1. Prepare 1 box of gluten free brownies according to directions on back of the box. Let cool and cut the entire pan into 9 pieces. In a blender, add ice cream and coconut milk. If you like it thicker, add less milk. If you like it thin, add more milk. Once it is to your desire thickness add in 3 brownies and pulse blender so that there is still brownie chunks and that it doesn't just turn into a chocolate shake. Stop the blender then swirl in caramel. Pour into a cup and top with whipped cream, drizzle with sea salt caramel and sprinkle lightly with sea salt.
2. Dairy Free CaramelPlace the can of coconut milk upside down in the fridge overnight. In the morning, measure out 3/4 cup of the solid coconut milk fat part. In a saucepan, place the coconut milk fat, maple syrup, coconut sugar and sea salt. Stir and bring it to a boil over medium heat string occasionally. Once it is at a boil, reduce heat and simmer for 10 minutes. Remove from heat and stir in the coconut oil and vanilla. The color will be a little darker but it will get lighter as it cools. Store in the refrigerator.
3. Dairy Free Whipped CreamPlace can of coconut milk upside in the fridge overnight. Do not shake. Then spoon off the top of the coconut milk which will be the solid fat part. Set the liquid part aside for another recipe or smoothie or something. In a mixer or a bowl add the coconut milk fat and the maple syrup sweetener. Mix well until a whipped cream mixture forms.