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Low Carb Salted Caramel Ice Cream

Low CarbKetoGluten FreeSugar FreeLCHF

This salted caramel ice cream is a fantastic blend of sweet and salty flavors! Low carb, sugar free, LCHF and keto recipe.

Low Carb Salted Caramel Ice Cream - sugar free, keto, LCHF recipe

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The inspiration for this recipe came from the caramel sauce. It's made by ChocZero – who continue to bring out more and more fantastic products that are low carb, sugar free, and high quality. I particularly like their chocolate bark!!! I bought their caramel sauce a while ago (from Netrition – but you can also buy it from Amazon). It's 2g net carbs per serving of one tablespoon, and it's seriously very good!Low Carb Salted Caramel Ice Cream - sugar free, keto, LCHF recipe

This salted caramel ice cream is the perfect recipe to show off this wonderful syrup! The base of the ice cream is a classic custard (well, a classic custard with low carb adaptations!), and then the syrup is swirled in at the last minute.  You're going to love it!

How to Make Low Carb Salted Caramel Ice Cream

To make the custard, combine heavy cream, unsweetened almond milk, salt, low carb sweetener (eg Lakanto or granular Swerve), and vanilla extract together in a saucepan. Bring it to a simmer then reduce the heat.

Add two egg yolks to a small bowl, then temper them by adding a spoonful of the cream mixture to the egg yolks, stirring rapidly, then adding them back into the rest of the cream.Low Carb Salted Caramel Ice Cream - sugar free, keto, LCHF recipe

Turn the heat up slightly, and cook over a low heat for 5-10 minutes until the mixture starts to thicken. Remove the mixture from the heat, and allow to cool. Transferring it to a different container can speed this up! Also, try and remember to stir it every now and then to avoid a skin forming.

When the mixture has cooled, place it in the fridge for at least 2 hours. After that time, pour it into an ice cream maker. Follow the manufacturer's instructions but make sure the ice cream doesn't freeze solid. When it can hold its own shape, transfer it to a container and then stir in some of that fantastic caramel sauce.Low Carb Salted Caramel Ice Cream - sugar free, keto, LCHF recipe

Place it in the freezer then stir it after one hour – if you don't do this the caramel will sink to the bottom and you won't have that ripple effect. Set a timer if you need to!

The end result is a soft and scoopable ice cream (as featured in one of the techniques to make low carb SOFT ice cream) that has a wonderful sweet, salty, and creamy taste.

If you're feeling fancy, garnish it with some sea salt crystals when you serve it!

Low Carb Salted Caramel Ice Cream - sugar free, keto, LCHF recipe

Low Carb Salted Caramel Ice Cream

Low Carb Salted Caramel Ice Cream

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling and Freezing Time: 4 hours
Total Time: 4 hours 15 minutes

This salted caramel ice cream is a fantastic blend of sweet and salty flavors! Low carb, sugar free, LCHF and keto recipe.

Ingredients

Instructions

  1. In a large saucepan, combine the heavy cream, unsweetened almond milk, salt, low carb sweetener, and vanilla extract. Bring it to a simmer then reduce the heat.
  2. Add two egg yolks to a small bowl, then temper them by adding a spoonful of the cream mixture to the egg yolks, stirring rapidly, then adding them back into the rest of the cream.
  3. Turn the heat up slightly, and cook over a low heat for 5-10 minutes until the mixture starts to thicken. Remove the mixture from the heat, and allow to cool. Transferring it to a different container can speed this up! Also, try and remember to stir it every now and then to avoid a skin forming.
  4. When the mixture has cooled, place it in the fridge for at least 2 hours. After that time, pour it into an ice cream maker. Follow the manufacturer's instructions but make sure the ice cream doesn't freeze solid. When it can hold its own shape, transfer it to a container and then stir in some of that fantastic caramel sauce.
  5. Place it in the freezer then stir it after one hour - if you don't do this the caramel will sink to the bottom and you won't have that ripple effect. Set a timer if you need to!
  6. To serve, garnish the ice cream with sea salt crystals.

Notes

5g net carbs per serving

Recommended Products

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Nutrition Information
Yield 6 Serving Size Sixth of the ice cream
Amount Per Serving Calories 327Total Fat 31gSaturated Fat 18gCholesterol 173mgSodium 465mgCarbohydrates 12gNet Carbohydrates 5gFiber 7gProtein 2g
Low Carb Salted Caramel Ice Cream #lowcarb #sugarfree Click To Tweet

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Don

Wednesday 3rd of March 2021

Out of curiosity, why not put the caramel in while the ice cream is still in the machine, and allow the machine to stir in the caramel rather than adding it at the end and freezing in the freezer?

Georgina

Wednesday 3rd of March 2021

I think it's a control aspect - I like to see that it is evenly spread throughout the ice cream!

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