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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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February 16, 2015

Salted Caramel Chocolate Chunk Ice Cream

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14.5Kshares

Perhaps the best low carb ice cream recipe on the planet. Sweet and salty and all caramel chocolate-y goodness. Grab a spoon and dig in!

Low Carb Salted Caramel Ice Cream

Spring has sprung! At least, here in the Pacific Northwest, it certainly feels like it. This is crazy, people! It’s the middle of February, it’s sunny and warmish, the birds are chirping, the crocuses and daffodils are blooming and the trees are in bud. I feel like I’ve moved to topsy-turvy land, where nothing is as you expect it to be. And the lovely warm weather is brought into even starker contrast by the emergency phone alerts I still receive from my old town in Massachusetts. “This is the Public Works department. Please be advised that a winter storm warning is in effect until 12pm tomorrow.” I get these messages weekly if not bi-weekly and I shudder, knowing that my friends back in the Boston area are hunkering down for another few feet of snow. I lived through some tough winters there but I’d say that this year is easily one of the worst.

 

Low Carb Salted Caramel Chocolate Ice Cream

Now, please know that this is not meant to be boastful or gloating. I lived far too long in the eye of the storm and I know just how tough it is. But I confess I do feel some relief at escaping this particular winter’s vengeance. I was pretty over that stuff and feel as if I am well clear of it. And I know full well that the ridiculously early spring here in Portland is highly unusual. In normal years, I’d be facing the gloomy “grey days” of February, longing for the sun to come out but knowing I had months to go yet. I am just trying to appreciate what I’ve got in front of me right now. Seize the sunny days!

Low Carb Ice Cream Recipe Salted Caramel

So in honour of the unseasonal weather, I am eating low carb ice cream, and plenty of it. But even if you are buried under 20 feet of snow and the winter wind is howling around your windows, you will want to make this stuff. It might easily be one of the best ice cream recipes I’ve ever made. The salted caramel flavour comes through perfectly, and the chocolate chunks make it extra special. And something about the added salt helps keep the consistency a little softer, a little more melty,  making for much easier to scoop even after it’s been in the freezer for a while (it still may need a few minutes on the counter to soften). It was pure heaven and even as I write these words, I am craving it all over again.

May your winter be short and may spring come for you soon!

Low Carb Low Sugar Salted Caramel Ice Cream Recipe

5 from 2 votes
Keto Salted Caramel Ice Cream
Print
Salted Caramel Chocolate Chunk Ice Cream
Prep Time
40 mins
Cook Time
20 mins
Chill Time
4 hrs
Total Time
5 hrs
 
Perhaps the best low carb ice cream recipe on the planet. Sweet and salty and all caramel chocolate-y goodness. Grab a spoon and dig in!
Course: Dessert
Cuisine: Dessert
Servings: 8 servings
Calories: 315 kcal
Ingredients
  • 6 tbsp butter
  • 1/3 cup Swerve Brown
  • 1/3 cup BochaSweet or allulose
  • 1/2 tsp vanilla extract
  • 3/4 tsp kosher or sea salt
  • 1 1/2 cups whipping cream
  • 1 cup unsweetened almond or cashew milk
  • 4 large egg yolks
  • 2 tbsp vodka (optional, helps reduce iciness)
  • 1/4 tsp xanthan gum
  • 3 ounces sugar-free dark chocolate or high % cacao chocolate chopped
Instructions
  1. Set a medium bowl over an ice bath and set aside.
  2. 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.

  3. Remove from heat and stir in vanilla and salt.
  4. Slowly add cream, whisking constantly. Mixture may bubble vigorously. Stir in almond or cashew milk. Return to medium heat and cook, whisking frequently, until mixture reaches 170F on an instant read thermometer.
  5. In a medium bowl, whisk egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture, whisking constantly. Then slowly return egg yolks to hot cream in saucepan, whisking constantly. Continue to cook until mixture reaches 180F on an instant read thermometer.
  6. Pour custard into bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours.
  7. Whisk in vodka, if using, and then sprinkle surface with xanthan gum and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
  8. Once churned, transfer half to an airtight container and sprinkle with half the chopped chocolate. Top with remaining ice cream and chocolate and stir to mix in well. Cover with plastic wrap and freeze until firm but not rock hard, about 2 hours.
Nutrition Facts
Salted Caramel Chocolate Chunk Ice Cream
Amount Per Serving
Calories 315 Calories from Fat 263
% Daily Value*
Fat 29.2g45%
Carbohydrates 5.5g2%
Fiber 3.2g13%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Frozen Desserts, Gluten Free, Low Carb Tagged With: dark chocolate, salted caramel

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Amy says

    February 16, 2015 at 9:58 am

    This. sounds. heavenly! I’ve been sugar free for about 8 months and haven’t had ice cream at all. Thank you for all the great recipes!

    Reply
    • Summer says

      March 18, 2015 at 12:41 pm

      Breyers make a “Carb Smart” ice cream in Vanilla and Chocolate flavors that is sugar free and is awesome! You can find it at most Walmart stores in the regular ice cream aisle!

      Reply
      • Carolyn says

        March 18, 2015 at 12:58 pm

        I am not a huge fan because it contains sucralose. But to each his own. 🙂

        Reply
      • Scott L. says

        February 11, 2016 at 3:53 pm

        Yes, it’s not bad as far as taste but it IS glycemic (if that’s important to you). This recipe is NOT glycemic and tastes great

        Reply
  2. Wanda says

    February 16, 2015 at 12:09 pm

    Is there a way to make this without an ice cream maker I don’t have one.

    Reply
    • Carolyn says

      February 16, 2015 at 12:21 pm

      No, I don’t believe so. You could get some cheap popsicle molds, though and make it into popsicles.

      Reply
  3. Hannah says

    February 16, 2015 at 1:59 pm

    Hi, sorry to bother you. Would you please tell me if getting the exact temperature is really important, if so, why? No food thermometer in my house!
    thank you x

    Reply
    • Carolyn says

      February 16, 2015 at 3:41 pm

      It’s important only so that you don’t curdle your egg yolks. If you are going thermometer-less, here’s what to look for. For the first part of getting the cream mixture up to temp, you don’t want it bubbling at all, but steam should be rising from it. Once you’ve added the eggs back in, cook and whisk constantly until the mixture thickens ever so slightly (should be thick enough to coat the back of a wooden spoon).

      Reply
      • Hannah says

        February 16, 2015 at 4:24 pm

        Thank you very much x

        Reply
  4. Vicky says

    February 16, 2015 at 4:33 pm

    Looks amazing!! Can’t wait to make this when I’m done with my fat fast. What size ice cream maker (quarts) does this fit into?

    Reply
    • Carolyn says

      February 16, 2015 at 5:18 pm

      It would be fine in the 1.5 quart. I have that one but I recently got the 2 quart one as well (found it cheap at a second hand store!).

      Reply
  5. allison says

    February 17, 2015 at 12:55 am

    This is just screaming to be made!! I scream for ice cream lol. Oh YUM!!

    Reply
  6. Susan says

    February 17, 2015 at 11:10 am

    This is go going on my weekend to do list! Recently made your Maple Pecan Pie…a taste of Southern Heaven. May I ask you to low carb your Candy Cane Jo Jo ice cream recipe of a few years ago? Pretty. Please.

    And yes, our springy Oregon weather is glorious

    Reply
    • Carolyn says

      February 17, 2015 at 11:39 am

      Sure, I can think about revamping that recipe!

      Reply
  7. Erin @ The Spiffy Cookie says

    February 17, 2015 at 2:16 pm

    Love love love salted caramel and totally digging on the addition of dark chocolate

    Reply
  8. DessertForTwo says

    February 18, 2015 at 3:00 pm

    I just got a bag of coconut sugar, and have been dying to put it to use–thanks! 🙂

    Reply
  9. Penny says

    February 19, 2015 at 12:53 pm

    this sounds divine! Can you taste the vodka? Is this ok for children? 3 grandchildren live with me, don’t want to give them alcohol, but the ice creams I have made before turn hard as a brick in the freezer! Looking for help in. Keeping them soft.

    Reply
    • Carolyn says

      February 19, 2015 at 2:53 pm

      The vodka works out to be less than a teaspoon per serving. You can’t taste it and it’s very little. I gave the ice cream to my kids. But you don’t have to add it, of course.

      Reply
  10. Kathi says

    February 20, 2015 at 4:41 pm

    Hi Carolyn, this recipe sounds awesome! Is it possible to make it without the coconut sugar and/or molasses? I can’t use these as they will spike my blood sugar. Can I just use more erythritol instead, or maybe a little stevia glycerite? Thanks!

    Reply
    • Carolyn says

      February 20, 2015 at 5:24 pm

      You can just do more erythritol but you won’t get as dark a colour or as deep a caramel flavour. You could try adding a little caramel extract or maybe caramel flavoured stevia.

      Reply
      • Melina says

        April 17, 2018 at 12:12 pm

        Hi Carolyn,
        This looks amazing & I can’t wait to try it. I also had a question about the coconut sugar; I’m unsure if it’d spike my blood sugar as I’ve never used it. However, I do have Monkfruit-Golden so it’s like a “brown sugar” can I use that possibly in place of the coconut sugar? Thanks!

        Reply
        • Carolyn says

          April 17, 2018 at 1:27 pm

          You can try that.

          Reply
    • Vicki says

      July 6, 2015 at 5:06 pm

      I made the caramel using amber coconut nectar. It has a molasses-like flavor, and it doesn’t spike my blood sugar. It turned out amazing, by the way.

      Reply
  11. Magdalen says

    February 21, 2015 at 12:53 am

    I made this today and it was PHENOMENAL! I used the David Leibowitz method of drizzling melted chocolate over the ice cream right out of the mixer and then stirring to get chips rather than chunks, because I find large chunks of high % chocolate too bitter!

    Reply
    • Carolyn says

      February 21, 2015 at 10:20 am

      Oh hey, that’s a cool idea!

      Reply
    • Bethany says

      September 20, 2015 at 3:22 pm

      genius!

      Reply
  12. Brenda says

    March 1, 2015 at 12:41 pm

    Fabulous, rich and the mouthfeel is incredible. I used the David Lebowitz method too, cause I’m not fond of big hunks of bitter in my ice cream either, but the thin streaks do a great job of balancing the sweetness. Thank you for putting ice cream back on the menu for me.
    (ps, the caramel sauce makes a great payday bar sub, just scoop out a tbs of the thick refrigerated sauce, roll it in chopped peanuts, freeze to set it up, and omg. Heaven.)

    Reply
    • Carolyn says

      March 1, 2015 at 12:46 pm

      Thanks, Brenda!

      Reply
  13. Katie | Healthy Seasonal Recipes says

    March 11, 2015 at 7:11 pm

    Spring has begun here finally. The roads are muddy, and we started gathering sap at least. Though we are a long way from ice cream weather. Love these photos my dear. The moody lighting is amazzzzing! Pinned!

    Reply
    • Carolyn says

      March 11, 2015 at 7:24 pm

      Oh, yes. You and your maple sap gathering! Jealous…not that I can even eat maple syrup anymore but I always wanted to see tapping in action.

      Reply
  14. Cheyanne says

    March 11, 2015 at 8:30 pm

    As a Florida girl, it’s always ice cream weather around here and this ice cream looks and sounds epic! Making this, ASAP! Thanks so much for sharing this recipe and your gorgeous photography♡

    Reply
    • Carolyn says

      March 11, 2015 at 8:35 pm

      Thanks, Cheyanne!

      Reply
  15. Cathleen @ A Taste Of Madness says

    March 11, 2015 at 8:47 pm

    I am all about making ice cream at every time of the year. This looks so good!

    Reply
  16. Thalia @ butter and brioche says

    March 11, 2015 at 10:45 pm

    I love making my own ice cream but never have thought to add vodka before.. I definitely have to try the addition out – if it makes the ice cream texture better I’m all for it!

    Reply
  17. The Blonde Chef says

    March 12, 2015 at 7:09 am

    I need this in my life, now! Looks incredible!

    Reply
  18. amanda says

    June 16, 2015 at 5:37 pm

    I was wondering which you prefer in the carmel the coconut sugar or molasses, taste wise? Also, in place of the almond milk, could i use full fat coconut milk or half and half?

    Reply
    • Carolyn says

      June 16, 2015 at 6:45 pm

      I prefer the coconut sugar, it is just the right amount of brown sugar flavour without being as strong as molasses. Yes, you can use coconut milk or half and half.

      Reply
  19. kjustinn says

    June 25, 2015 at 6:54 am

    instead of using vodka, try veg. glycerin. only a tablespoon or two needed.

    Reply
    • Carolyn says

      June 25, 2015 at 8:32 am

      I have tried it…but the problem is that the carb count on glycerin is unknown.

      Reply
      • Scott L says

        July 24, 2015 at 10:13 pm

        glycerin is a sugar alcohol which has zero(0) impact on blood sugar.

        Reply
        • Scott L says

          July 24, 2015 at 10:14 pm

          I could be wrong but my understanding is that as a sugar alcohol, glycerine has no effect on blood sugar.

          Reply
          • Carolyn says

            July 26, 2015 at 9:34 pm

            Actually, some sugar alcohols have a significant impact on blood sugar so I feel strongly that there isn’t enough info on glycerin yet to say.

  20. Scott L says

    July 24, 2015 at 10:11 pm

    I am a Type 1 diabetic and ice cream lover. For years I have experimented with converting traditional recipes to sugar free versions with moderate success. I just made this recipe and it is the best ice cream I have ever eaten, regular or sugar free. My hat is off to you.

    Reply
  21. Colleen Bojanowski says

    August 21, 2015 at 9:08 am

    I have to say that this ice cream is fantastic! I made it last night and was blown away. This is the first recipe of yours that I have tried and if the rest are even half as good, this site will be my go to for my family’s meals and treats. I do have a question though. I used Chocoperfection chocolate in this. I have some Lindt special dark chocolate, the 90% Cacao. Could I chop that up and use that instead or would it be too bitter? Its so much cheaper… This ice cream was so good it could go without the choco chunks but they really put it over the top! Loved this….

    Reply
    • Carolyn says

      August 21, 2015 at 11:25 am

      I think the 90% Lindt is sort of “in the eye of the beholder”. I wouldn’t find it too bitter but I like really dark chocolate. How’s that for a non-answer?

      Reply
  22. Ginny says

    February 1, 2016 at 10:17 pm

    I have made this (and your Death by Chocolate Ice Cream) over and over again now. This one always comes out creamy and softens up nicely after just a few minutes on the counter, while the chocolate one needs a _lot_ more time. I wonder if it’s the added “real” sugar to the caramel one here? Any ideas?

    Reply
    • Carolyn says

      February 1, 2016 at 11:12 pm

      There’s so little “real sugar” here, I suspect it may have more to do with the xanthan gum which inhibits crystallization.

      Reply
      • Scott L. says

        February 3, 2016 at 2:08 pm

        I’ve made other flavors of ice cream using this basic recipe and this is the only version that has that quality of being smooth and easy to scoop right out of the freezer. Although I’m sure the vodka and xanthan gum help keep the ice crystals small I believe it’s the butter in this recipe that makes it different.

        Reply
        • Kim says

          March 30, 2017 at 7:03 pm

          I also think it has to do with the salt. It was too salty for me the first time I made it, so I cut the salt in half and it wasn’t nearly as nice texture nor as easy to scoop as the first batch.

          Reply
  23. Vivian says

    February 10, 2016 at 4:10 pm

    Hi Carolyn,
    This ice cream looks divine and I would really like to try but I have some doubts: I suppose as it name says the Swerve Sweetener is a sweetener, can I sub with any other kind of sugar and if yes would it be the same amount, and how important is the xanthan gum, can I omit or again substitute?
    thanks, xoxo from Brasil!

    Reply
    • Carolyn says

      February 11, 2016 at 8:17 am

      Is using sugar, you won’t need xanthan gum.

      Reply
  24. Crystal @HelloCreativeFamily says

    February 17, 2016 at 8:59 pm

    Oh my goodness, I think that I need to make a vat of this and bathe in it! I love salted caramel! This ice cream looks so good.

    I included this in a roundup I did of decadent chocolate recipes! I’d love for you to check it out and share it on social media if you think your followers would like it! Here is the link:

    http://hellocreativefamily.com/36-decadent-chocolate-recipes/

    Thanks so much for creating such a delicious dessert!

    Best Wishes,

    Crystal

    Reply
  25. Michele says

    February 21, 2016 at 11:29 pm

    Hi Carolyn,

    I just made this and it is amazing!! Seriously the best low carb item I have ever made! I did burn my first batch of caramel. I would say mine was done around the 3 minute mark and burnt quickly at 4. I also used a meat thermometer and felt it was done around 160-170. I never made it to 180 degrees. Lastly, I strained the egg custard because there were a few eggy bits at the bottom. Thank you for a wonderful recipe!

    Reply
    • Carolyn says

      February 22, 2016 at 9:53 am

      I think the caramel cooking time depends on a few things including what kind of pot you’re using (stainless steel vs. anodized non-stick) and the heat of your stove.

      Reply
  26. Carolyn B. says

    April 21, 2016 at 11:02 am

    Hi,
    I am lactose intolerant so I was wondering if instead of the heavy cream I could use full fat coconut milk or just the solids for the ice cream. Thanks!

    Reply
    • Carolyn says

      April 21, 2016 at 6:00 pm

      I think that would probably work…but the caramel sauce takes butter. Not sure how you will replace that?

      Reply
      • Carolyn B. says

        April 21, 2016 at 7:47 pm

        Actually butter has very little lactose in it, and it does not affect me! How awesome is that! But whipping cream and Heavy cream have high levels of lactose in them. Thanks for your reply!

        Reply
        • Carolyn says

          April 22, 2016 at 8:32 am

          Ah, got it. I hope it works out!

          Reply
  27. Shelli says

    May 5, 2016 at 3:04 pm

    You are a God-send. The recipe came out amazing and I’m singing praises that I can eat ice cream again. Before I started LCHF diet about two months ago, I just discovered how much I love salted caramel ice cream. I thought it was something I would never be able to have it again. This was the best. I added some addition caramel stevia to boost the flavor and I decided to omit the chocolate this time. I like chocolate but I really just wanted to see how the plain caramel would turn out.
    Excellent recipe. I am excited to try more.

    Reply
    • Carolyn says

      May 5, 2016 at 3:45 pm

      Yay!

      Reply
  28. Ros says

    May 6, 2016 at 9:49 am

    Would you recommend using Yacon syrup or black strap molasses where you have 1 tbsp. of molasses noted? I ask because you mention color and depth of the caramel flavor and thought it would be or could be better than coconut sugar? Thanks

    Reply
    • Carolyn says

      May 6, 2016 at 4:27 pm

      Yacon would be fine.

      Reply
  29. sarah says

    July 15, 2016 at 11:22 am

    can this be made without the coconut sugar or molasses? (maybe adding extra Swerve?)

    Reply
    • Carolyn says

      July 15, 2016 at 11:38 am

      It will harden too much, you need something that attracts moisture. But you can do it and rewarm it, just know that it will recrystallize a lot as it cools.

      Reply
  30. Susan Hayes says

    July 23, 2016 at 5:03 pm

    I am a salted caramel anything junkie so I’m dying to make this but my little personal ice cream maker is only pint sized. So, my question: do you think the mixture would hold in the fridge for a day or two so I could make two batches or should just I cut the recipe in half to start with?

    Reply
    • Carolyn says

      July 23, 2016 at 6:51 pm

      Yes, I think it would be fine for a day or two! You can also cut the recipe in half pretty easily.

      Reply
      • Susan Hayes says

        July 25, 2016 at 1:34 pm

        Thanks! I was thinking along the lines of, hey, it’s summer, I love ice cream, if I mix up a full batch and store the extra I’m ready to churn out another batch, like tomorrow. Heading for the kitchen now:-)

        Reply
  31. Shirley Vickers says

    July 29, 2016 at 12:39 pm

    I pinned this recipe awhile back and finally got around to trying it this week. It is our new favorite! My husband, who is very skeptical about my low carb concoctions, made several comments about how good it is and said that this ice cream tastes as good as “store bought”.

    Reply
    • Carolyn says

      July 31, 2016 at 5:41 pm

      Yay!

      Reply
  32. Barrie says

    August 15, 2016 at 5:55 pm

    First off, I love your site and recipes. Everything I have made has been fantastic. I just made your Death by Chocolate ice cream. All I can say is OMG!!
    My husband was so surprised that it was sugar free. So now he asked me to make some Vanilla Bean ice cream. So I did just that using the same recipe, but omitted the chocolate, split a vanilla bean and added that and the seeds to let it steep in the hot creame mixture. Can wait to see how it turns out, but if is anything like the chocolate I know it will be the bomb!! Thanks again for the great site and recipes.

    Reply
  33. Brooke says

    April 17, 2017 at 7:02 pm

    Oh My, this is to die for!
    I just made my 3rd batch over the course of…three weeks. Definitely my new favorite. If I didn’t know an better I would think I was cheating big time.

    QQ: This recipe stays much softer, I think due to the coconut sugar in comparison to the death by chocolate and PB Ripple (also fantastic). Do you know of anything other than sugar that will help with softness, for all three recipes? I am already using the 2 TB of Vodka in all recipes.

    Thank you so much for such amazing recipes!

    Reply
    • Carolyn says

      April 18, 2017 at 7:56 am

      There are so many suggestions as to what can help keep ice cream softer. It’s not just the coconut sugar, it’s also the xanthan gum in the caramel sauce. But too much xanthan gum and it can be this weird gummy texture. Vegetable glycerin is supposed to help too but I didn’t find it did much.

      Reply
  34. Jessica says

    July 28, 2017 at 10:51 am

    I just made this and it’s fantastic. I didn’t have coconut sugar or molasses, so I gave it a squirt of honey, probably a teaspoon. I chopped up a bar of Lily’s dark chocolate with almonds for it. I’m sampling it right now while the rest freezes all the way. Mmmmm.

    Reply
  35. Betsy Stokes says

    August 17, 2017 at 10:16 pm

    The custard…to strain or not to strain. That is the question. I’ve never not strained, but yes I DO lick the strainer. Because oh.my.word sweet egg custard is on that strainer! But here you don’t call for straining. Any particular reason?

    Reply
    • Betsy Stokes says

      August 17, 2017 at 10:18 pm

      Also I would like to mention that this recipe was fantastic!! My family adored it and insisted I make more caramel sauce to put on our breakfast cake I make!

      Reply
    • Carolyn says

      August 18, 2017 at 7:10 am

      I don’t strain because I don’t like to lose any valuable custard and because I don’t really feel it’s necessary if you watched your temps well enough. Also, when churned, all of that disappears anyway!

      Reply
      • Betsy Stokes says

        August 18, 2017 at 7:29 am

        You know I think I may defect to the no-strain camp!

        Reply
  36. Sara says

    December 4, 2017 at 2:50 pm

    I have a 6qt ice cream maker — do you think I could triple/quadruple this recipe, and just keep it in the freezer until my housemates and I finish it all? Lol

    Reply
    • Carolyn says

      December 4, 2017 at 3:20 pm

      That’s a big ice cream maker! I can’t see why not.

      Reply
  37. Jeane Hafley says

    March 29, 2018 at 1:52 pm

    I do not own an ice cream maker, but do have a Blendtec blender, which says can be used to make ice cream. Would this work in place of an ice cream machine?

    Reply
    • Carolyn says

      March 29, 2018 at 4:37 pm

      I honestly couldn’t say.

      Reply
  38. Robyn says

    May 6, 2018 at 5:44 am

    This is my new favourite ice cream! (My old favourite was your peanut butter fudge ripple ice cream – both amazing!) It has more carbs than I usually use but it makes a huge difference to the texture – I don’t have to take it out of the freezer half an hour in advance. I followed other people’s advice and drizzled melted dark chocolate over it at the end (50g was plenty). I also added some roasted macadamia nuts in the last 5 minutes or so of churning – highly recommended!

    Reply
  39. Dede says

    May 20, 2018 at 5:43 am

    I’m an ice cream freak and miss it so much doing low carb. This looks amazing! Any recommendations for a high quality cheap ice ceeam maker? 40-50$ range? Thank you.

    Reply
    • Carolyn says

      May 20, 2018 at 7:36 am

      I used to have the small Cuisinart one and it always worked well for me! https://amzn.to/2IAMrGn

      Reply
  40. Sarah says

    June 29, 2018 at 1:30 pm

    This recipe looks great! I am looking through a lot of info on the Internet so that I can make a batch of ice-cream or frozen yogurt that is low carb and tasty. I’m new to this, and I apologize for bothering you with a stupid question, but I need more information on this ingredient: 3 ounces sugar-free dark chocolate or high % cacao chocolate chopped …Does this mean sugar-free sweetened dark chocolate or unsweetened baking chocolate?

    Reply
    • Carolyn says

      June 29, 2018 at 2:16 pm

      Sugar-free SWEETENED chocolate.

      Reply
      • Sarah says

        June 29, 2018 at 6:43 pm

        Thank you!

        Reply
  41. Sonya says

    July 3, 2018 at 4:41 pm

    5 stars
    I just got a new ice cream maker and couldn’t wait to try this recipe. I am a huge fan of salted caramel and knew I would like it but, man! It is so delicious. I dare say it is the best keto dessert I’ve tried – and thanks to you, I’ve tried many. It was buttery, caramel-y, sweet salty goodness! It was even better than the regular ice creams I used to eat – or maybe I have a bad memory. Either way, win! I actually swooned! This was my first try at ice cream but it won’t be my last.

    Reply
    • Carolyn says

      July 3, 2018 at 5:33 pm

      So glad you liked it! It’s one of our faves too…

      Reply
  42. Anna says

    September 7, 2018 at 4:10 pm

    Is there anything we can use besides the vodka? Maybe a little more pure vanilla extract? We don’t keep alcohol at our house, and I hate to buy it just for this one recipe.
    TIA

    Reply
    • Carolyn says

      September 7, 2018 at 6:57 pm

      You can skip it but it definitely does help the consistency of the ice cream.

      Reply
  43. Lora says

    September 19, 2018 at 9:30 pm

    Carolyn,
    I use your Everyday Keto Kitchen Book, well, EVERYDAY. This past Sunday I was trying to figure out how to use up some leftover chocolate and decided to see if anything came up if I googled KETO salted caramel. Low and behold, you have come to my rescue once again with your salted caramel recipe. Which I made today using the Yucan syrup I had on hand. This recipe of yours made the BEST SALTED CARAMEL SAUCE I have ever made or tasted. So amazing in fact I had to make the Salted Caramel Chocolate Chunk Ice Cream also. I happened to have one of the mini-bar sized caramel vodka that I used and I agree, it is better ice cream than some of the high end retail brands. Now I have to try and stay away, NO SECONDS tonight, but I may need to put a lock on the freezer!!
    Lora

    Reply
    • Carolyn says

      September 19, 2018 at 9:49 pm

      Thanks so much, Lora! Glad you liked it and the vodka sounds so good.

      Reply
  44. Allyson says

    September 22, 2018 at 10:50 pm

    5 stars
    This recipe exceeded every expectation! I anted to just drink the base before freezing it; luckily I managed to control myself and enjoy it as directed. Simply amazing! You’ve sold me on making my own ice cream from here on out.

    Reply
  45. Gail says

    July 17, 2019 at 11:34 am

    This looks yummy! What is the difference between heavy cream and whipping cream? Can they be interchanged? Thank you!

    Reply
    • Carolyn says

      July 17, 2019 at 12:34 pm

      yep, they sure can. The only difference is the fat content, as heavy whipping cream has to be 36% fat or higher.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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