In a medium bowl, whisk together the almond milk, heavy cream, sweetener and sea salt until fully blended and smooth. Stir in the vanilla extract.

Pour the mixture into 8 silicone ice-cream bar molds (insert sticks) and freeze until solid — about 4-5 hours or overnight for best results.

Meanwhile, make the caramel swirl: in a small saucepan over low heat, melt the butter (or coconut oil) and stir in the caramel sauce until smooth and warm. Remove from heat and cool slightly. Once the bars are frozen, remove them from the molds and place on a parchment-lined tray. Using a thin-bladed knife, drizzle the caramel evenly over each bar, then gently swirl into the vanilla bar with the tip of the knife. Immediately return the bars to the freezer 30 minutes to set the swirl.

For the chocolate coating: melt the sugar-free chocolate chips and coconut oil together in 20-second microwave bursts (stirring between) or over a double boiler until smooth. Let cool slightly — you want the chocolate warm but not piping hot. Remove the bars from the freezer one at a time, quickly dip each bar into the melted chocolate, using a spoon to help coat fully. Sprinkled with chopped toasted nuts if using. Place back on parchment and freeze for another 30 minutes or until the chocolate is fully hardened.

Serve straight from the freezer. Listen for that satisfying snap of chocolate, feel the creamy interior melt, and savour the swirl of caramel and crunch of nuts.