Biscuit caramel ice cream with cocoa biscuit, low in sugar
Cocoa biscuit and caramel in a coconut milk ice cream: this biscuit caramel ice cream is for those who love the biscuit-and-caramel flavour but watch their sugar. The caramel is made with coconut blossom sugar, Himalayan salt and ground Bourbon vanilla, the biscuit with coconut flour, tapioca flour and cocoa powder. Low in sugar and high in fibre: 100 g contains 5 g of sugar and 6.4 g of fibre.
Why you’ll love it
- Cocoa biscuit and Bourbon vanilla caramel in a coconut milk ice cream
- Low-sugar ice cream: 5 g of sugar per 100 g, with a biscuit-and-caramel flavour
- High in fibre: 6.4 g of fibre per 100 g
- Stevia-sweetened caramel ice cream in two sizes: 120 g or 380 g
How to serve
- Let it stand for a few minutes before serving, so it is easier to scoop.
- A scoop alongside a cup of strong coffee, as an afternoon dessert
- Layered in a glass with sliced banana when guests come over
Storage and pack size
- Choose from two sizes: 120 g or 380 g. Delivered frozen.
- Store in the freezer at -18 °C or below.
- Keeps its quality for the period marked on the packaging.














