In a mixing bowl, combine all of the ingredients for the ice cream with the exception of the caramel sauce.
Blend the mixture on high until it becomes thickened, and forms the consistency of a thick Wendy’s frosty.
Layer half of the mixture into the bottom of a loaf pan.
Top the mixture with 2-3 Tbsp. of low/no carb sugar free caramel sauce, and use a butter knife to swirl it into the top of the chocolate ice cream mixture.
Place the remaining amount of chocolate ice cream mixture onto top of the first layer, and smooth it down evenly.
Add another 2-3 Tbsp. of the caramel sauce to the top of this layer, and swirl again with the butter knife.
Place the chocolate and caramel ice cream into the freezer to set for a minimum of 4 hours before serving.
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