Low Carb Butterscotch Ice Cream
Indulge in the creamy, decadent flavor of this Low Carb Butterscotch Ice Cream, a guilt-free dessert perfect for any low-carb or keto lifestyle. Crafted with heavy cream, unsweetened almond milk, and a brown sugar substitute, this luscious treat delivers all the rich, caramel-like notes of classic butterscotch without the added sugar. The recipe combines buttery caramelization and cooked egg yolks for an ultra-silky custard base, thickened with a touch of xanthan gum for a smooth, scoopable texture. With just 20 minutes of prep time, a hint of vanilla, and an ice cream maker to churn it to perfection, this dessert is as easy to make as it is satisfying. Serve it solo or pair it with your favorite low-carb toppings for a show-stopping, freezer-friendly indulgence that’s ready to impress!
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Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Brown sugar substitute
- 3 tablespoons Butter
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
Directions
Step 1
In a saucepan over medium heat, melt the butter.
Step 2
Add the brown sugar substitute and cook, stirring frequently, until the mixture is thickened and bubbly, approximately 4-5 minutes.
Step 3
Reduce the heat to low and add the heavy cream and almond milk slowly, stirring constantly to incorporate the mixture.
Step 4
In a separate bowl, whisk the egg yolks until they are a pale yellow.
Step 5
Gradually add about half a cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks.
Step 6
Slowly return the yolk mixture to the saucepan with the remaining cream mixture, stirring constantly.
Step 7
Cook over medium-low heat for another 3-5 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.
Step 8
Remove from heat and add in the vanilla extract, salt, and xanthan gum, whisking until fully combined.
Step 9
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
Step 10
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Step 11
Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.
Nutrition Facts
| Serving size | (1041.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2947.3 |
| Total Fat 215.6g | 0% |
| Saturated Fat 121.9g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 1316.7mg | 0% |
| Sodium 1182.3mg | 0% |
| Total Carbohydrate 203.2g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 199.2g | |
| Protein 12.7g | 0% |
| Vitamin D 167.8IU | 0% |
| Calcium 689.1mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 444.1mg | 0% |
Source of Calories