Keto Butterscotch Ice Cream
Indulge in the luscious creaminess of Keto Butterscotch Ice Cream, a guilt-free dessert that perfectly balances rich, buttery sweetness with a low-carb twist. Crafted with heavy cream, unsweetened almond milk, and a brown sugar substitute, this recipe transforms traditional butterscotch into a keto-friendly delight. Egg yolks provide a silky texture, while xanthan gum ensures the perfect scoopable consistency. Enhanced with pure vanilla extract and a hint of salt, this ice cream boasts layers of luxurious flavor without the sugar crash. Ready in under an hour (plus chilling time), it’s the ultimate treat for summer cravings or a sophisticated dinner-party dessert. Perfect for ketogenic diets, gluten-free lifestyles, or anyone seeking a healthier spin on indulgence!
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Recipe Information
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 4 large Egg Yolks
- 3/4 cup Brown Sugar Substitute (e.g., Swerve Brown)
- 3 tablespoons Unsalted Butter
- 2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 teaspoon Xanthan Gum
Instructions
In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar substitute and cook for about 3 minutes, stirring constantly, until the mixture thickens and turns a deep brown color.
Slowly whisk in the heavy cream and almond milk, continuing to stir until well combined. Bring the mixture to a gentle simmer, but do not let it boil.
In a separate bowl, whisk the egg yolks until they are pale in color.
Gradually add about a cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring continuously.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (around 170°F). Do not let it boil.
Remove from heat and stir in the vanilla extract, salt, and xanthan gum.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours, or until firm before serving.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1311 mg | 437% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 523 mg | 40% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
