Keto Salted Caramel Ice Cream
Indulge in the velvety richness of Keto Salted Caramel Ice Cream, a luxurious low-carb treat that's perfect for satisfying sweet cravings while staying on track. Crafted with creamy heavy cream, unsweetened almond milk, and a golden blend of caramelized erythritol and butter, this decadent dessert delivers all the indulgence minus the sugar. Egg yolks add a luscious texture, while a touch of sea salt enhances the caramel’s deep, buttery flavor. Xanthan gum ensures the perfect scoopable consistency, and it's churned to perfection for an irresistibly creamy finish. Whether served solo or as a complement to your favorite keto desserts, this homemade ice cream is a guilt-free delight with only 15 minutes of prep time. Elevate your dessert game with this easy, keto-friendly recipe that tastes like pure indulgence.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Erythritol sweetener
- 4 tablespoons Butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 4 Egg yolks
- 0.25 teaspoon Xanthan gum
Instructions
In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat until warm but not boiling.
In a separate saucepan, melt the butter over medium heat. Add the erythritol sweetener, stirring constantly, until the mixture is golden brown and caramelized, about 5 minutes.
Slowly pour the warm cream and milk mixture into the caramelized butter and erythritol, stirring constantly while adding to prevent curdling.
In a medium bowl, whisk together egg yolks. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.
Transfer the tempered egg mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat. Stir in the vanilla extract and sea salt, mixing until well combined.
Sprinkle the xanthan gum over the hot mixture and whisk vigorously to incorporate and avoid clumping.
Allow the mixture to cool slightly, then chill in the refrigerator for at least 2 hours or until completely cold.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This usually takes 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for an additional 2-4 hours to firm up before serving.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.2 g | 291% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 526 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 181 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.
