Sugar-Free Salted Caramel Crunch Ice Cream

Indulge in the luscious, guilt-free decadence of Sugar-Free Salted Caramel Crunch Ice Cream, a creamy dessert that delivers all the richness of a classic treat without the added sugar. This low-carb, keto-friendly recipe combines a velvety custard base made with half-and-half, heavy cream, and natural sweetener, infused with the warm depth of vanilla and a touch of sea salt. A swirl of homemade sugar-free caramel and the irresistible crunch of toasted almonds and coconut flakes elevate every spoonful to gourmet perfection. Perfect for anyone seeking a healthier indulgence, this ice cream pairs creamy, salty, and crunchy textures in a way that feels luxurious yet wholesome. Ready in just 20 minutes of active prep and customizable with your favorite mix-ins, it’s an enchanting dessert that will impress with every bite.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups Half-and-half cream
• 1 cup Heavy cream
• 0.75 cup Granular erythritol or sweetener of choice
• 1 teaspoon Vanilla extract
• 4 large Egg yolks
• 0.25 cup Butter
• 0.25 cup Sugar-free caramel syrup
• 1 teaspoon Sea salt
• 0.5 cup Almonds, chopped
• 0.25 cup Unsweetened coconut flakes

Directions

Step 1

In a medium saucepan over medium heat, combine the half-and-half and heavy cream. Heat until the mixture is steaming but not boiling.

Step 2

In a large bowl, whisk together the erythritol and egg yolks until pale and slightly thickened.

Step 3

Gradually add the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs without scrambling them.

Step 4

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.

Step 5

Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Let it cool to room temperature.

Step 6

While the custard cools, prepare the sugar-free caramel crunch. Melt the butter in a small saucepan over medium heat. Stir in the sugar-free caramel syrup and sea salt. Bring the mixture to a simmer and cook, stirring constantly, until it thickens, about 3-4 minutes. Remove from heat and let it cool slightly.

Step 7

Toast the chopped almonds and coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.

Step 8

Once the custard is cool, pour it into an ice cream maker and churn according to the manufacturer's instructions.

Step 9

During the last few minutes of churning, drizzle in the cooled caramel mixture and add the toasted almonds and coconut flakes.

Step 10

Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm. Serve sprinkled with a pinch of sea salt for the perfect salted caramel experience.

Nutrition Facts

Serving size	(1168.9g)

Amount per serving	% Daily Value*
Calories	2597.0

Total Fat 245.1g	0%
Saturated Fat 133.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1298.9mg	0%
Sodium 2962.0mg	0%
Total Carbohydrate 218.6g	0%
Dietary Fiber 10.9g	0%
Total Sugars 21.2g
Protein 38.0g	0%

Vitamin D 82.2IU	0%
Calcium 734.9mg	0%
Iron 4.9mg	0%
Potassium 1289.7mg	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: 68.2%

Protein: 4.7%

Carbs: 27.1%