Low Carb Salted Caramel Ice Cream

Indulge your sweet tooth without the carb overload with this luscious Low Carb Salted Caramel Ice Cream—a decadent dessert that marries creamy richness with the perfect balance of sweet and salty. Made with a silky custard base of heavy cream, unsweetened almond milk, and erythritol sweetener, this keto-friendly treat delivers all the indulgence of traditional ice cream without the sugar spike. The highlight? A dreamy swirl of homemade salted caramel crafted from a buttery brown sugar substitute and just the right touch of sea salt. With optional glycerin for a smoother finish, this recipe ensures a scoop so creamy, you won't believe it's low carb. Serve it as the ultimate guilt-free dessert or a showstopping finale to any keto meal.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 4 Egg yolks
• 2 tablespoons Butter
• 0.5 cup Heavy cream (for caramel)
• 0.25 cup Brown sugar substitute
• 0.5 teaspoon Sea salt
• 2 tablespoons Glycerin (optional, for a smoother texture)

Directions

Step 1

In a medium-sized saucepan, combine 2 cups of heavy cream and 1 cup of unsweetened almond milk. Heat over medium heat until it is just steaming, but do not let it come to a boil.

Step 2

In a separate bowl, whisk together 4 egg yolks and 0.5 cup of erythritol sweetener until smooth.

Step 3

Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to temper the eggs.

Step 4

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 6-8 minutes). Do not let it boil.

Step 5

Remove from heat and stir in 1 teaspoon of vanilla extract. If using glycerin, add 2 tablespoons now for a smoother texture.

Step 6

Pour the base mixture through a fine-mesh sieve into a bowl and let it cool completely. Cover and refrigerate for at least 2 hours or until thoroughly chilled.

Step 7

To make the caramel, melt 2 tablespoons of butter in a small saucepan over medium heat.

Step 8

Stir in 0.25 cup of brown sugar substitute and 0.5 cup of heavy cream. Cook while stirring frequently until the sugar substitute has dissolved and the sauce is thickened (about 5 minutes).

Step 9

Add 0.5 teaspoon of sea salt and stir to combine. Let the caramel cool slightly.

Step 10

Once the ice cream base is cold, churn it in an ice cream maker according to the manufacturer’s instructions.

Step 11

When the ice cream is just about done churning, drizzle in the salted caramel to create a swirl effect. You can also layer the ice cream and caramel in a container before freezing.

Step 12

Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	(1142.9g)

Amount per serving	% Daily Value*
Calories	2765.5

Total Fat 246.7g	0%
Saturated Fat 142.3g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1417.9mg	0%
Sodium 1690.9mg	0%
Total Carbohydrate 195.3g	0%
Dietary Fiber 0.2g	0%
Total Sugars 73.9g
Protein 14.9g	0%

Vitamin D 165.5IU	0%
Calcium 640.6mg	0%
Iron 3.0mg	0%
Potassium 280.8mg	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: 72.5%

Protein: 1.9%

Carbs: 25.5%