Low Carb Salted Caramel Ice Cream
Indulge in the creamy decadence of this Low Carb Salted Caramel Ice Cream, a guilt-free treat that satisfies sweet cravings without derailing your healthy lifestyle. Perfect for keto enthusiasts and low-carb dessert lovers, this recipe features a luscious homemade salted caramel swirl crafted with a brown sugar substitute, butter, and a touch of sea salt for that perfect balance of sweet and salty. The velvety ice cream base combines rich heavy cream, unsweetened almond milk, and erythritol for a smooth texture, while optional glycerin ensures a scoopable consistency straight from the freezer. This easy-to-follow recipe comes together effortlessly with just 20 minutes of prep time, making it an ideal homemade dessert to impress family and friends. Whether you’re serving it at a dinner party or keeping it all to yourself, this frozen delight delivers indulgence with every bite—without the carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 2 tablespoons Butter
- 0.5 cup Heavy cream (for caramel)
- 0.25 cup Brown sugar substitute
- 0.5 teaspoon Sea salt
- 2 tablespoons Glycerin (optional, for a smoother texture)
Instructions
In a medium-sized saucepan, combine 2 cups of heavy cream and 1 cup of unsweetened almond milk. Heat over medium heat until it is just steaming, but do not let it come to a boil.
In a separate bowl, whisk together 4 egg yolks and 0.5 cup of erythritol sweetener until smooth.
Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 6-8 minutes). Do not let it boil.
Remove from heat and stir in 1 teaspoon of vanilla extract. If using glycerin, add 2 tablespoons now for a smoother texture.
Pour the base mixture through a fine-mesh sieve into a bowl and let it cool completely. Cover and refrigerate for at least 2 hours or until thoroughly chilled.
To make the caramel, melt 2 tablespoons of butter in a small saucepan over medium heat.
Stir in 0.25 cup of brown sugar substitute and 0.5 cup of heavy cream. Cook while stirring frequently until the sugar substitute has dissolved and the sauce is thickened (about 5 minutes).
Add 0.5 teaspoon of sea salt and stir to combine. Let the caramel cool slightly.
Once the ice cream base is cold, churn it in an ice cream maker according to the manufacturer’s instructions.
When the ice cream is just about done churning, drizzle in the salted caramel to create a swirl effect. You can also layer the ice cream and caramel in a container before freezing.
Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 73.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 641 mg | 49% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 281 mg | 6% | |
*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.
