Low Carb Salted Caramel Ice Cream

This salted caramel ice cream is a fantastic blend of sweet and salty flavors! Low carb, sugar free, LCHF and keto 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 (you can buy it from Amazon). It's 2g net carbs per serving of one tablespoon, and it's seriously very good!

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.

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.

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!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Salted Caramel Ice Cream

5 from 1 vote

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

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cooling and Freezing Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Makes: 6 Servings

Net Carbs: 5

Calories: 327

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 cups heavy cream
• 2 cups unsweetened almond milk
• ½ cup low carb sweetener eg Lakanto
• 2 teaspoon vanilla extract
• 1 teaspoon sea salt
• 2 egg yolks
• ¼ cup low carb caramel syrup
• sea salt crystals to garnish

Equipment

• Extra Coarse Sea Salt - 1 lb. Bag
• ChocZero's Caramel Syrup (1 Gram Net Carb), No Sugar, No Sugar Alcohols
• Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, White

Step-by-Step Instructions

 

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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.

Nutrition

Calories: 327kcalCarbohydrates: 12gProtein: 2gFat: 31gSaturated Fat: 18gCholesterol: 173mgSodium: 465mgFiber: 7gNet Carbs: 5g

Notes

5g net carbs per serving

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Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.