Keto Butterscotch Ice Cream

Indulge in the rich, creamy decadence of Keto Butterscotch Ice Cream, a guilt-free dessert that’s perfect for your low-carb lifestyle! This silky, homemade ice cream combines the buttery sweetness of a caramelized brown sugar substitute with the lush creaminess of heavy cream and almond milk, all thickened to perfection with xanthan gum for that scoopable texture. With only 15 minutes of prep time, this keto-friendly treat uses classic ice cream-making techniques, such as tempering egg yolks and slow churning, to create a luxurious, custard-based dessert. Each spoonful is infused with hints of pure vanilla and a touch of salt to enhance the butterscotch flavor. Perfect for a post-dinner indulgence or a crowd-pleasing summer treat, this keto ice cream is a low-carb twist on a classic favorite, sure to satisfy your sweet tooth while keeping you on track.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy Cream
• 1 cup Unsweetened Almond Milk
• 4 large Egg Yolks
• 3/4 cup Brown Sugar Substitute (e.g., Swerve Brown)
• 3 tablespoons Unsalted Butter
• 2 teaspoons Pure Vanilla Extract
• 1/4 teaspoon Salt
• 1/4 teaspoon Xanthan Gum

Directions

Step 1

In a medium saucepan, melt the unsalted butter over medium heat. Add the brown sugar substitute and cook for about 3 minutes, stirring constantly, until the mixture thickens and turns a deep brown color.

Step 2

Slowly whisk in the heavy cream and almond milk, continuing to stir until well combined. Bring the mixture to a gentle simmer, but do not let it boil.

Step 3

In a separate bowl, whisk the egg yolks until they are pale in color.

Step 4

Gradually add about a cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.

Step 5

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring continuously.

Step 6

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (around 170°F). Do not let it boil.

Step 7

Remove from heat and stir in the vanilla extract, salt, and xanthan gum.

Step 8

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.

Step 9

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Step 10

Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours, or until firm before serving.

Nutrition Facts

Serving size	(1022.4g)

Amount per serving	% Daily Value*
Calories	2191.8

Total Fat 217.2g	0%
Saturated Fat 123.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1311mg	0%
Sodium 941.6mg	0%
Total Carbohydrate 182.8g	0%
Dietary Fiber 0.7g	0%
Total Sugars 0.5g
Protein 12.6g	0%

Vitamin D 161.0IU	0%
Calcium 522.7mg	0%
Iron 2.6mg	0%
Potassium 172.4mg	0%

*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.

Source of Calories

Fat: 71.4%

Protein: 1.8%

Carbs: 26.7%