Low Carb Salted Caramel Crunch Ice Cream
Indulge in the irresistible flavors of Low Carb Salted Caramel Crunch Ice Cream, a guilt-free treat that’s perfect for satisfying your sweet tooth while keeping your carbs in check. This creamy dessert features rich, buttery salted caramel made with a brown sugar substitute and finished with a hint of sea salt for that perfect balance. A blend of heavy whipping cream, almond milk, and erythritol ensures a smooth, luscious texture, while the addition of sugar-free cookie crumbs and optional chopped nuts adds a delightful crunch to every bite. Easy to prepare using your ice cream maker, this keto-friendly recipe is the ultimate combination of sweet and salty decadence, ideal for parties or a cozy night in. With just 40 minutes of prep and cook time, plus a few hours in the freezer, you’ll be serving up scoops of low-carb perfection in no time!
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Recipe Information
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 0.75 cup erythritol
- 1 teaspoon vanilla extract
- 0.25 cup butter
- 0.5 cup brown sugar substitute
- 0.5 teaspoon sea salt
- 0.5 teaspoon xanthan gum
- 0.5 cup sugar-free cookie crumbs
- 0.25 cup chopped nuts (optional)
Instructions
In a medium saucepan over medium heat, melt the butter and add the brown sugar substitute and 0.25 teaspoon of sea salt. Stir continuously until the mixture becomes caramel colored, about 3-4 minutes.
Add 1 cup of heavy cream to the caramel mixture, stirring constantly. Cook for another 2 minutes or until the caramel is smooth and thickened slightly. Remove from heat and let it cool to room temperature.
In a large mixing bowl, combine the remaining heavy cream, almond milk, erythritol, vanilla extract, and xanthan gum. Mix until smooth and creamy.
Fold the cooled caramel sauce into the cream mixture until well combined.
Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions.
In a separate bowl, mix the sugar-free cookie crumbs and chopped nuts until well combined.
Once the ice cream is churned, gently fold in the cookie crumbs and nuts mixture until distributed evenly.
Transfer the ice cream into a lidded container and sprinkle the remaining sea salt over the top. Seal the container and freeze for at least 4 hours or until the ice cream is firm.
Serve cold and enjoy your homemade low-carb salted caramel crunch ice cream!
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 2106 mg | 92% | |
| Total Carbohydrate | 349.7 g | 127% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 101.1 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 584 mg | 45% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 507 mg | 11% | |
*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.
