Sugar-Free Salted Caramel Ice Cream
Indulge guilt-free with our decadent Sugar-Free Salted Caramel Ice Cream, a velvety, flavorful dessert that's perfect for those looking to satisfy their sweet tooth without the sugar. This recipe masterfully balances the richness of heavy cream and smooth caramel notes from a sugar-free sweetener, while a touch of salt enhances every bite with irresistible depth. Using egg yolks to create a creamy custard base ensures luxurious texture, and the caramelization process delivers authentic buttery sweetness without added sugar. Perfect for health-conscious dessert lovers or those on low-carb diets, this ice cream is a sumptuous treat with no compromises on flavor. Serve it on its own or garnish with flaky sea salt for a sophisticated, sugar-free finish.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Sugar-free sweetener (e.g., erythritol or monk fruit sweetener)
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 4 Large egg yolks
Instructions
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the sugar-free sweetener and 1/4 cup of heavy cream, stirring constantly to combine.
Continue to cook, stirring frequently, until the mixture thickens slightly and takes on a deep caramel color, about 5-7 minutes. Be cautious not to burn the mixture.
Lower the heat to medium-low and gradually stir in the remaining heavy cream and whole milk. Stir continuously to incorporate.
In a separate bowl, whisk together the egg yolks. Slowly add about 1/2 cup of the warm milk mixture to the yolks, whisking constantly to temper them and prevent curdling.
Return the tempered yolks to the saucepan, whisking constantly to combine over medium-low heat.
Cook the custard, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon, about 4-5 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Allow the custard to cool slightly.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill the mixture in the refrigerator for at least 2 hours or overnight for best results.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream into an airtight container, smoothing the top. Freeze for at least 4 hours or until firm before serving.
Enjoy your sugar-free salted caramel ice cream with a sprinkle of flaky sea salt if desired.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 13.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 395 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 466 mg | 10% | |
*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.
