Keto Salted Caramel Crunch Ice Cream
Indulge in the creamy decadence of Keto Salted Caramel Crunch Ice Cream, a low-carb dessert that perfectly balances sweet and savory cravings. This homemade treat starts with a rich custard base of heavy cream, almond milk, and egg yolks, naturally sweetened with erythritol. Swirled with a luscious salted caramel sauce made from buttery brown erythritol and a hint of sea salt, every bite delivers layers of velvety sweetness. For an irresistible crunch, toasted pecans add a nutty dimension, while remaining entirely keto-friendly. With just 2 net carbs per serving, this is the ultimate guilt-free indulgence for anyone following a ketogenic or low-carb lifestyle. Perfect for warm summer days or as a luxurious dinner party dessert, this no-sugar-added ice cream is sure to impress.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Heavy cream
- 1 cup Almond milk, unsweetened
- 0.5 cup Erythritol
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 0.5 cup Butter
- 0.5 cup Brown erythritol
- 1 teaspoon Sea salt
- 0.5 cup Chopped pecans
- 2 tablespoons Coconut oil
Directions
Step 1
In a medium saucepan over medium heat, combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, and 0.5 cup of erythritol. Stir until erythritol is dissolved and mixture is heated through, but not boiling.
Step 2
In a separate bowl, whisk together the 4 large egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, stirring continuously to temper them.
Step 3
Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture, continuing to whisk over medium heat until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 2 teaspoons of vanilla extract.
Step 4
Transfer the custard mixture to a bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until completely cool.
Step 5
To make the salted caramel, melt 0.5 cup of butter in a saucepan over medium heat. Stir in 0.5 cup of brown erythritol, cooking until it dissolves and begins to bubble.
Step 6
Reduce heat to low, and stir in 1 teaspoon of sea salt. Allow the caramel to bubble slightly for another 1-2 minutes, then remove from heat to cool.
Step 7
Once the caramel has cooled slightly, but is still pourable, start the ice cream churning process in an ice cream maker according to the manufacturer's instructions.
Step 8
As the ice cream begins to stiffen (about halfway through churning), drizzle in the cooled salted caramel so it forms swirls throughout the mixture.
Step 9
In a small skillet, toast 0.5 cup of chopped pecans with 2 tablespoons of coconut oil until fragrant and golden. Allow them to cool before gently folding into the ice cream during the last minute of churning.
Step 10
Transfer the churned ice cream into a freezer-safe container and freeze for at least 1 hour to firm up before serving.
Step 11
Scoop into bowls, sprinkle a pinch of extra sea salt if desired, and enjoy your Keto Salted Caramel Crunch Ice Cream!
Nutrition Facts
| Serving size | (1241.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3358.3 |
| Total Fat 341.7g | 0% |
| Saturated Fat 180.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1481.2mg | 0% |
| Sodium 3249.5mg | 0% |
| Total Carbohydrate 252.2g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 4.3g | |
| Protein 18.5g | 0% |
| Vitamin D 179.0IU | 0% |
| Calcium 578.7mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 435.2mg | 0% |
Source of Calories