Keto Salted Caramel Ice Cream

Indulge in the creamy decadence of Keto Salted Caramel Ice Cream—an irresistible low-carb twist on a classic favorite. This luxurious dessert blends rich heavy cream and unsweetened almond milk with the deep, golden notes of caramelized erythritol and butter, creating a perfectly sweet and salty balance. Featuring velvety egg yolks for an ultra-smooth texture and a hint of vanilla for added depth, this keto-friendly treat comes together with just 15 minutes of prep time. Finished with a sprinkle of sea salt and thickened with xanthan gum, this guilt-free ice cream is churned to perfection for a soft, silky consistency. Whether enjoyed on its own or paired with your favorite keto toppings, this frozen delight is the ultimate answer to your sweet tooth cravings without breaking your carb goals.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 1 cup Erythritol sweetener
• 4 tablespoons Butter
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Sea salt
• 4 Egg yolks
• 0.25 teaspoon Xanthan gum

Directions

Step 1

In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat until warm but not boiling.

Step 2

In a separate saucepan, melt the butter over medium heat. Add the erythritol sweetener, stirring constantly, until the mixture is golden brown and caramelized, about 5 minutes.

Step 3

Slowly pour the warm cream and milk mixture into the caramelized butter and erythritol, stirring constantly while adding to prevent curdling.

Step 4

In a medium bowl, whisk together egg yolks. Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.

Step 5

Transfer the tempered egg mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.

Step 6

Remove the saucepan from the heat. Stir in the vanilla extract and sea salt, mixing until well combined.

Step 7

Sprinkle the xanthan gum over the hot mixture and whisk vigorously to incorporate and avoid clumping.

Step 8

Allow the mixture to cool slightly, then chill in the refrigerator for at least 2 hours or until completely cold.

Step 9

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This usually takes 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

Step 10

Transfer the ice cream to a lidded container and freeze for an additional 2-4 hours to firm up before serving.

Nutrition Facts

Serving size	(1090.8g)

Amount per serving	% Daily Value*
Calories	2303.4

Total Fat 227.2g	0%
Saturated Fat 128.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1349.6mg	0%
Sodium 1219.4mg	0%
Total Carbohydrate 241.4g	0%
Dietary Fiber 0.7g	0%
Total Sugars 1.3g
Protein 12.8g	0%

Vitamin D 170.0IU	0%
Calcium 526.1mg	0%
Iron 2.7mg	0%
Potassium 181.3mg	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: 66.8%

Protein: 1.7%

Carbs: 31.5%