This keto salted caramel ice cream is extra rich and creamy, and it stays soft and scoopable in your freezer. At only 1.6g carbs per serving, you can afford to indulge all summer long.
Put it on your list of must-make keto ice cream recipes. You won’t regret it!
Salted caramel ice cream… doesn’t that sound absolutely magical? It also sounds like something you probably shouldn’t eat on a keto diet.
But you can, you really can! I promise, scout’s honor. Now would I lead you astray???
Ever since I created the best keto caramel sauce, I’ve been putting it in, on, and under just about anything I can think of. I’ve made keto caramel frappuccinos, salted caramel cheesecake bars, and my almost famous Keto Caramel Cake.
It was only a matter of time before I worked it into some keto ice cream too!
Updated keto salted caramel ice cream
I first developed this recipe back in 2015, and it quickly became a fan favorite. I mean, what’s not to love? Salted caramel is one of the best flavors in the world, if you ask me!
Back then, my caramel sauce recipe was more low carb than truly keto. It contained a little coconut sugar, for both color and to help keep the sauce from re-crystallizing as it cools.
But a lot has changed in the keto world since 2015. We have so many wonderful sweetener options now and I’ve hit upon the best combination for making caramel sauce. Swerve Brown helps give it the right color and flavor, and BochaSwet (or allulose) helps keep it soft and pourable.
And hey, it also helps lower the carb count!
The original recipe also included chopped dark chocolate. But so many readers said that they preferred it without so I’ve honored that by removing it from the recipe. Of course, you’re still welcome to add it if you like
How to make keto salted caramel ice cream
This is a custard based ice cream recipe, in which you cook the cream mixture with egg yolks before churning. Don’t be intimidated, it’s really quite a simple process. Here’s how it’s done:
- Make the caramel sauce. Simply melt the butter with the sweeteners and bring to a boil. Add some sea salt too!
- Whisk in the cream. Add both cream and almond milk and heat until just barely simmering.
- Temper the eggs. This helps bring them up to temperature before adding them into the hot cream, so that they don’t curdle.
- Cool the custard properly. It won’t churn properly if you don’t chill it for several hours first.
- Churn the custard. Follow the directions for your ice cream maker.
- Freeze until firm.
Frequently Asked Questions
Your best two options are allulose or xylitol. Erythritol-based sweeteners (such as Swerve and Lakanto) will not work, as your ice cream will freeze rock solid.
Please understand that “monk fruit sweetener” is usually mostly erythritol with a little bit of monk fruit to make it sweeter. It’s a marketing ploy! So read the label and if the first ingredient is erythritol, then no, it won’t help.
You don’t have to use it, but it does help make the ice cream softer and more scoopable out of the freezer.
Vodka is optional but it also helps the ice cream consistency, and keep it from getting too icy.
This recipe requires an ice cream maker and I do not have a no churn version at this time. However, you can always turn it into popsicles! Seriously delicious.
Absolutely. Simply chop 2 to 3 ounces of sugar free dark chocolate and mix it into the ice cream as you transfer it to the container.
Seriously, people, this keto salted caramel ice cream is so dreamy, you won’t believe it’s sugar-free. Now go make some!
More recipes that use keto caramel sauce
- Salted Caramel Butter Bars
- Keto Salted Caramel Brownies
- Pumpkin Caramel Lava Cakes
- Salted Caramel Hot Chocolate
- Keto Pecan Pie Cheesecake
Keto Salted Caramel Ice Cream
- Set a medium bowl over an ice bath and set aside.
- In a large saucepan, combine the butter and sweeteners. When the butter has melted, whisk to combine well. Bring to a boil and cook 3 to 5 minutes, being careful not to burn it.
- Remove from heat and stir in the vanilla and salt. Sprinkle the surface with the xanthan gum and whisk vigorously to combine.
- Slowly add the cream, whisking constantly; the mixture may bubble vigorously. Stir in the almond milk. Set over medium low heat and cook, whisking frequently, until the mixture reaches 165F on an instant read thermometer.
- In a medium bowl, whisk the egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture, whisking constantly. Then slowly return the egg yolks to the hot cream in saucepan, whisking constantly. Continue to cook until mixture reaches 175F on an instant read thermometer.
- Pour the custard into the bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours.
- Whisk in the vodka, if using. Pour the mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
- Once churned, transfer the ice cream to an airtight container. Freeze until firm, about 2 hours.