As a norm the amount moisture in the caramel could cause it not to freeze correctly, and also form ice crystals. Try the recipe below which has no dairy in it, and uses coconut sugar. To make it thicker I would omit or reduce the water. The coconut milk and lemon juice should help things liquefy, if not then just add bit of water.
Healthy Caramel Recipe – (dairy-free)
1 cup coconut milk (full fat or light)
½ cup coconut sugar
? teaspoon sea salt
1 teaspoon vanilla
2 tablespoons water
½ tablespoon fresh lemon juice
In a small pot over medium heat, mix coconut sugar, water, and lemon juice and bring to a boil.
Immediately add the coconut milk (pour slowly), sea salt, and vanilla. Simmer for about 15 minutes until the liquid becomes thick and dark. Be sure to stir occasionally and scrape the edges of the pot with a rubber spatula to avoid burning.
Remove from heat once it’s thick and cool it down to room temperature.
For best results, store it in a sealed jar in the refrigerator overnight before using it.
Use it for:
caramel apples, popcorn, drizzling over frozen yogurt/ice cream, or add it to other baked goods.
The consistency of the caramel looks and tastes BEST when you refrigerate it overnight before using it.