Salted Caramel Keto Ice Cream

Indulge in a creamy, decadent Salted Caramel Keto Ice Cream that's perfect for satisfying your sweet tooth without breaking your carb limit. This luscious treat is easy to make and sure to become a favorite!

Course Desserts

Cuisine American

Keyword Keto Ice Cream, low carb dessert, Salted Caramel, Sugar-Free Ice Cream

Prep Time 15

Cook Time 0

Total Time 3 15

Servings servings

Calories 310kcal

Equipment

Saucepan
Mixing bowl
Whisk
Ice cream maker
Freezer-safe container

Ingredients

2 cups heavy cream 16 fl oz / 473 ml
1 cup unsweetened almond milk 8 fl oz / 237 ml
½ cup powdered erythritol 4 oz / 113 g
3 tbsp butter 1.5 oz / 42 g
1 tsp vanilla extract 5 ml
½ tsp xanthan gum 1.5 g
½ tsp sea salt 2 g
¼ tsp liquid stevia 1 ml

Instructions

Begin by making the caramel sauce. In a saucepan over medium heat, melt the butter. Add 1/4 cup (2 oz / 56 g) of powdered erythritol and stir continuously until it dissolves and starts to brown, creating a caramel-like mixture. This should take about 5 minutes.
Slowly pour in 1/2 cup (4 fl oz / 118 ml) of heavy cream into the caramel mixture while continuously stirring. Allow the mixture to simmer for a couple of minutes until it thickens slightly. Remove from heat and stir in 1/4 teaspoon of sea salt. Set aside to cool.
In a mixing bowl, combine the remaining 1 1/2 cups (12 fl oz / 355 ml) of heavy cream, unsweetened almond milk, the rest of the powdered erythritol, vanilla extract, xanthan gum, and liquid stevia. Whisk until the mixture is well combined and the erythritol has fully dissolved.
Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes, or until it reaches a soft-serve consistency.
Once churned, gently fold in the cooled caramel sauce to create swirls throughout the ice cream. Do not overmix, as you want to maintain the caramel swirls.
Transfer the mixture to a freezer-safe container and freeze for at least 3 hours or until the ice cream is firm enough to scoop.
Before serving, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.

Notes

For a non-dairy version, substitute the heavy cream with full-fat coconut milk.

Store the ice cream in the freezer for up to 1 week for the best texture and flavor.

If you don't have an ice cream maker, you can place the mixture in the freezer and stir every 30 minutes until it reaches the desired consistency.

Nutrition