To make the black licorice caramel, melt the butter with the allulose and salt in a saucepan over low heat.

Cook the butter and allulose for about five minutes, stirring occasionally until it is bubbling and the surface looks frothy. Turn off the heat. When the bubbling subsides, the sauce should be a light caramel color.

Slowly and carefully stir in the heavy cream a little at a time. Use caution, as it may splatter due to the high heat of the caramel.

Turn the heat back on to medium and cook, stirring until the cream is completely incorporated into the sauce and it looks golden and translucent.

Allow the sauce to cool for 2-3 minutes, then whisk in the Black Licorice Keto Chow mixing until it is dissolved and the caramel is smooth and glossy.

Add a drop or two of black food coloring and mix. Adding more food coloring a drop at a time until the desired color is reached. It takes a lot of food coloring to achieve a deep black tint.

Spread the caramel out on a small dish or tray to cool.

To make the orange ice cream, combine the almond milk, heavy cream, Orange Cream (or Orange Mango) Keto Chow, and allulose in a blender and blend until smooth and creamy.

Add 2-3 drops of orange oil and mix again. Taste and add more orange oil if desired.

Add the orange food coloring a drop at a time until the desired color is reached. It will probably take at least 4-6 drops of food coloring to get a deep, tiger orange color unless you are using a highly concentrated food coloring paste.

Pour the orange cream onto a 9 x 12 sheet tray or a 9 x 13 cake pan and chill in the freezer for 20-30 minutes.

When firm to the touch, use approximately 1/2 cup of the cooled licorice caramel to make uneven ropes and place them over the surface of the orange cream to mimic tiger stripes.

Pull a spoon across the orange cream and the licorice caramel to pick up a spoonful of the orange cream and black caramel. Place the spoonful into a popsicle mold and tap the mold to release any air bubbles. Continue until the mold is full. Then fill the remaining molds the same way. The filled molds should show streaks of black caramel in the orange cream.

Place the filled molds in the freezer to freeze overnight.

If frozen creamsicles won’t release from the molds, dip the outside of the molds in hot water for a few seconds at a time until the creamsicles can be loosened and released easily.