Low Carb Salted Caramel Crunch Ice Cream

Indulge in the rich, creamy decadence of Low Carb Salted Caramel Crunch Ice Cream, a perfect guilt-free treat for dessert lovers on a low-carb or ketogenic diet. This homemade ice cream combines a velvety caramel base crafted from butter, a brown sugar substitute, and a touch of sea salt for that irresistible sweet-and-salty balance. Made with heavy whipping cream, unsweetened almond milk, and naturally sweetened with erythritol, it’s luxuriously smooth without the sugar overload. Crunchy sugar-free cookie crumbs and optional chopped nuts add a satisfying texture to every spoonful. With only 30 minutes of prep time, this easy-to-make frozen dessert will quickly become a go-to favorite. Whether you’re satisfying a sweet tooth or serving up a crowd-pleaser, this keto-friendly salted caramel treat is sure to impress.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups heavy whipping cream
• 1 cup unsweetened almond milk
• 0.75 cup erythritol
• 1 teaspoon vanilla extract
• 0.25 cup butter
• 0.5 cup brown sugar substitute
• 0.5 teaspoon sea salt
• 0.5 teaspoon xanthan gum
• 0.5 cup sugar-free cookie crumbs
• 0.25 cup chopped nuts (optional)

Directions

Step 1

In a medium saucepan over medium heat, melt the butter and add the brown sugar substitute and 0.25 teaspoon of sea salt. Stir continuously until the mixture becomes caramel colored, about 3-4 minutes.

Step 2

Add 1 cup of heavy cream to the caramel mixture, stirring constantly. Cook for another 2 minutes or until the caramel is smooth and thickened slightly. Remove from heat and let it cool to room temperature.

Step 3

In a large mixing bowl, combine the remaining heavy cream, almond milk, erythritol, vanilla extract, and xanthan gum. Mix until smooth and creamy.

Step 4

Fold the cooled caramel sauce into the cream mixture until well combined.

Step 5

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Step 6

In a separate bowl, mix the sugar-free cookie crumbs and chopped nuts until well combined.

Step 7

Once the ice cream is churned, gently fold in the cookie crumbs and nuts mixture until distributed evenly.

Step 8

Transfer the ice cream into a lidded container and sprinkle the remaining sea salt over the top. Seal the container and freeze for at least 4 hours or until the ice cream is firm.

Step 9

Serve cold and enjoy your homemade low-carb salted caramel crunch ice cream!

Nutrition Facts

Serving size	(1217.8g)

Amount per serving	% Daily Value*
Calories	3104.6

Total Fat 248.7g	0%
Saturated Fat 131.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 611.6mg	0%
Sodium 2106.1mg	0%
Total Carbohydrate 349.7g	0%
Dietary Fiber 7.9g	0%
Total Sugars 101.1g
Protein 15.3g	0%

Vitamin D 96.8IU	0%
Calcium 584.5mg	0%
Iron 4.7mg	0%
Potassium 507.3mg	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: 60.5%

Protein: 1.7%

Carbs: 37.8%