Sugar-Free Salted Caramel Crunch Ice Cream
Indulge guilt-free with this luscious Sugar-Free Salted Caramel Crunch Ice Cream, the perfect treat for anyone craving a rich, creamy dessert without added sugar. Featuring a velvety custard base made with half-and-half, heavy cream, and erythritol, this keto-friendly recipe is elevated with swirls of buttery sugar-free caramel and a satisfying crunch from toasted almonds and coconut flakes. A hint of sea salt balances the sweetness, creating a harmonious flavor profile that’s irresistibly indulgent. Ready in just 20 minutes of prep time and ideal for those on low-carb or sugar-free diets, this homemade ice cream is a crowd-pleaser with a gourmet twist. Perfect for summer days or as a decadent after-dinner treat, each scoop celebrates the timeless pairing of sweet and salty flavors.
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Recipe Information
Ingredients
- 2 cups Half-and-half cream
- 1 cup Heavy cream
- 0.75 cup Granular erythritol or sweetener of choice
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 0.25 cup Butter
- 0.25 cup Sugar-free caramel syrup
- 1 teaspoon Sea salt
- 0.5 cup Almonds, chopped
- 0.25 cup Unsweetened coconut flakes
Instructions
In a medium saucepan over medium heat, combine the half-and-half and heavy cream. Heat until the mixture is steaming but not boiling.
In a large bowl, whisk together the erythritol and egg yolks until pale and slightly thickened.
Gradually add the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs without scrambling them.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Let it cool to room temperature.
While the custard cools, prepare the sugar-free caramel crunch. Melt the butter in a small saucepan over medium heat. Stir in the sugar-free caramel syrup and sea salt. Bring the mixture to a simmer and cook, stirring constantly, until it thickens, about 3-4 minutes. Remove from heat and let it cool slightly.
Toast the chopped almonds and coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Once the custard is cool, pour it into an ice cream maker and churn according to the manufacturer's instructions.
During the last few minutes of churning, drizzle in the cooled caramel mixture and add the toasted almonds and coconut flakes.
Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm. Serve sprinkled with a pinch of sea salt for the perfect salted caramel experience.
Nutrition Facts
Calories |
2597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 735 mg | 57% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1290 mg | 27% | |
*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.
