No-Churn Keto (Salted!) Caramel Ice Cream

Keto salted caramel ice cream with a sugar free caramel drizzle

No-Churn Keto (Salted!) Caramel Ice Cream

Extra creamy and no-churn, this keto salted caramel ice cream is bound to become a favorite summer treat! Its flavor is truly spot on (!!) and it won’t freeze rock solid, like your usual homemade ice cream.

If baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert, Ice Cream

Cuisine American, European

Keyword keto caramel ice cream, keto salted caramel ice cream

Prep Time 10

Cook Time 15

Chilling Time 6

Total Time 6 25

Servings scoops

Calories 290kcal

Ingredients

112 g grass-fed butter salted or unsalted*
3/4-1 cup allulose or 2/3-3/4 cup xylitol or erythitrol**
400 ml full fat coconut milk or heavy whipping cream
1/4-3/4 teaspoon kosher salt to taste
2 teaspoons blackstrap molasses optional**
1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo
470 ml heavy whipping cream

To serve

Metric - US Cups

Instructions

Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, coconut milk (or heavy cream) and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
Simmer over very low heat for 15 minutes (don't stir at all!) and taste for seasoning. And if by any chance your caramel splits (too high heat), whisking in a tablespoon of cold water generally saves it! Also note that this caramel will feel more diluted than our classic keto caramel sauce (as it has double the added cream!).
Sprinkle xanthan gum little by little and whisk (or use an immersion blender) until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture, and allow to cool completely. The texture will be thicken as it cools.
Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in the cooled caramel. Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.

Notes

*I looove salted caramel, and using salted butter adds an incredible depth that you simply don't get by just adding salt. Just be sure to taste for seasoning, as brands do vary quite a bit! I like my caramel ice cream salty though, so I do salted butter and roughly 3/4 tsp kosher salt.

**Please see section on sweeteners for full deets! How much sweetener? Stick to the lower range for keto adapted palates, and to the upper range for a more traditional sweetness level. And please note that allulose is 30% as sweet as sugar, hence the higher amounts.

Please note that nutrition facts were estimated per scoop (1/2 cup serving), with the molasses. Remove 1g net carb if omitting!

Nutrition

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