Keto Salted Caramel Crunch Ice Cream
Indulge in the rich and creamy decadence of Keto Salted Caramel Crunch Ice Cream, the ultimate guilt-free dessert that’s sure to become your low-carb favorite! This recipe combines silky smooth custard made from heavy cream, almond milk, and vanilla extract with an irresistibly buttery salted caramel swirl crafted from keto-friendly brown erythritol. Toasted pecans add the perfect crunchy finish, making every bite a delightful contrast of textures and flavors. Designed for keto enthusiasts, this dessert is sugar-free yet bursting with bold sweetness and savory notes, all while staying low-carb and high-fat. Whether for a special occasion or a refreshing treat, serve this artisanal ice cream with a sprinkle of sea salt to enhance its rich caramel profile. With just a few simple steps and your trusty ice cream maker, you’ll create a luxurious dessert that’s as crave-worthy as it is nourishing!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Almond milk, unsweetened
- 0.5 cup Erythritol
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 0.5 cup Butter
- 0.5 cup Brown erythritol
- 1 teaspoon Sea salt
- 0.5 cup Chopped pecans
- 2 tablespoons Coconut oil
Instructions
In a medium saucepan over medium heat, combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, and 0.5 cup of erythritol. Stir until erythritol is dissolved and mixture is heated through, but not boiling.
In a separate bowl, whisk together the 4 large egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, stirring continuously to temper them.
Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture, continuing to whisk over medium heat until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 2 teaspoons of vanilla extract.
Transfer the custard mixture to a bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely cool.
To make the salted caramel, melt 0.5 cup of butter in a saucepan over medium heat. Stir in 0.5 cup of brown erythritol, cooking until it dissolves and begins to bubble.
Reduce heat to low, and stir in 1 teaspoon of sea salt. Allow the caramel to bubble slightly for another 1-2 minutes, then remove from heat to cool.
Once the caramel has cooled slightly, but is still pourable, start the ice cream churning process in an ice cream maker according to the manufacturer's instructions.
As the ice cream begins to stiffen (about halfway through churning), drizzle in the cooled salted caramel so it forms swirls throughout the mixture.
In a small skillet, toast 0.5 cup of chopped pecans with 2 tablespoons of coconut oil until fragrant and golden. Allow them to cool before gently folding into the ice cream during the last minute of churning.
Transfer the churned ice cream into a freezer-safe container and freeze for at least 1 hour to firm up before serving.
Scoop into bowls, sprinkle a pinch of extra sea salt if desired, and enjoy your Keto Salted Caramel Crunch Ice Cream!
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.7 g | 438% | |
| Saturated Fat | 180.5 g | 902% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1481 mg | 494% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 579 mg | 45% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 435 mg | 9% | |
*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.
