Low Carb Butterscotch Ice Cream
Indulge guilt-free with this creamy, Low Carb Butterscotch Ice Cream—a decadent frozen dessert that's perfect for keto and low-carb lifestyles. Made with rich heavy cream, unsweetened almond milk, and brown sugar substitute, this recipe creates a luscious butterscotch flavor reminiscent of classic treats without the sugar overload. A touch of butter and xanthan gum adds smoothness and silky texture, while egg yolks provide a custard-like base. Easy to prepare with only 20 minutes of active cooking time, it’s a delightful make-ahead dessert you can churn and freeze for perfect scoops every time. Whether enjoyed on its own or paired with a sugar-free caramel drizzle, this homemade ice cream is sure to satisfy your sweet tooth without sabotaging your diet goals!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Brown sugar substitute
- 3 tablespoons Butter
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
Instructions
In a saucepan over medium heat, melt the butter.
Add the brown sugar substitute and cook, stirring frequently, until the mixture is thickened and bubbly, approximately 4-5 minutes.
Reduce the heat to low and add the heavy cream and almond milk slowly, stirring constantly to incorporate the mixture.
In a separate bowl, whisk the egg yolks until they are a pale yellow.
Gradually add about half a cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks.
Slowly return the yolk mixture to the saucepan with the remaining cream mixture, stirring constantly.
Cook over medium-low heat for another 3-5 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.
Remove from heat and add in the vanilla extract, salt, and xanthan gum, whisking until fully combined.
Allow the mixture to cool to room temperature, then 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 a lidded container and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1317 mg | 439% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 203.2 g | 74% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 199.2 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 689 mg | 53% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 444 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.
