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!
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.
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!
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!
- 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
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Set a medium bowl over an ice bath and set aside.
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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.
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Remove from heat and stir in vanilla and salt.
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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.
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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.
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Pour custard into bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours.
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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.
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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.
Amy says
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!
Summer says
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!
Carolyn says
I am not a huge fan because it contains sucralose. But to each his own. 🙂
Scott L. says
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
Wanda says
Is there a way to make this without an ice cream maker I don’t have one.
Carolyn says
No, I don’t believe so. You could get some cheap popsicle molds, though and make it into popsicles.
Hannah says
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
Carolyn says
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).
Hannah says
Thank you very much x
Vicky says
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?
Carolyn says
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!).
allison says
This is just screaming to be made!! I scream for ice cream lol. Oh YUM!!
Susan says
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
Carolyn says
Sure, I can think about revamping that recipe!
Erin @ The Spiffy Cookie says
Love love love salted caramel and totally digging on the addition of dark chocolate
DessertForTwo says
I just got a bag of coconut sugar, and have been dying to put it to use–thanks! 🙂
Penny says
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.
Carolyn says
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.
Kathi says
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!
Carolyn says
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.
Melina says
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!
Carolyn says
You can try that.
Vicki says
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.
Magdalen says
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!
Carolyn says
Oh hey, that’s a cool idea!
Bethany says
genius!
Brenda says
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.)
Carolyn says
Thanks, Brenda!
Katie | Healthy Seasonal Recipes says
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!
Carolyn says
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.
Cheyanne says
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♡
Carolyn says
Thanks, Cheyanne!
Cathleen @ A Taste Of Madness says
I am all about making ice cream at every time of the year. This looks so good!
Thalia @ butter and brioche says
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!
The Blonde Chef says
I need this in my life, now! Looks incredible!
amanda says
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?
Carolyn says
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.
kjustinn says
instead of using vodka, try veg. glycerin. only a tablespoon or two needed.
Carolyn says
I have tried it…but the problem is that the carb count on glycerin is unknown.
Scott L says
glycerin is a sugar alcohol which has zero(0) impact on blood sugar.
Scott L says
I could be wrong but my understanding is that as a sugar alcohol, glycerine has no effect on blood sugar.
Carolyn says
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.
Scott L says
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.
Colleen Bojanowski says
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….
Carolyn says
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?
Ginny says
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?
Carolyn says
There’s so little “real sugar” here, I suspect it may have more to do with the xanthan gum which inhibits crystallization.
Scott L. says
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.
Kim says
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.
Vivian says
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!
Carolyn says
Is using sugar, you won’t need xanthan gum.
Crystal @HelloCreativeFamily says
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
Michele says
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!
Carolyn says
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.
Carolyn B. says
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!
Carolyn says
I think that would probably work…but the caramel sauce takes butter. Not sure how you will replace that?
Carolyn B. says
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!
Carolyn says
Ah, got it. I hope it works out!
Shelli says
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.
Carolyn says
Yay!
Ros says
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
Carolyn says
Yacon would be fine.
sarah says
can this be made without the coconut sugar or molasses? (maybe adding extra Swerve?)
Carolyn says
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.
Susan Hayes says
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?
Carolyn says
Yes, I think it would be fine for a day or two! You can also cut the recipe in half pretty easily.
Susan Hayes says
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:-)
Shirley Vickers says
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”.
Carolyn says
Yay!
Barrie says
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.
Brooke says
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!
Carolyn says
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.
Jessica says
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.
Betsy Stokes says
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?
Betsy Stokes says
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!
Carolyn says
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!
Betsy Stokes says
You know I think I may defect to the no-strain camp!
Sara says
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
Carolyn says
That’s a big ice cream maker! I can’t see why not.
Jeane Hafley says
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?
Carolyn says
I honestly couldn’t say.
Robyn says
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!
Dede says
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.
Carolyn says
I used to have the small Cuisinart one and it always worked well for me! https://amzn.to/2IAMrGn
Sarah says
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?
Carolyn says
Sugar-free SWEETENED chocolate.
Sarah says
Thank you!
Sonya says
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.
Carolyn says
So glad you liked it! It’s one of our faves too…
Anna says
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
Carolyn says
You can skip it but it definitely does help the consistency of the ice cream.
Lora says
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
Carolyn says
Thanks so much, Lora! Glad you liked it and the vodka sounds so good.
Allyson says
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.
Gail says
This looks yummy! What is the difference between heavy cream and whipping cream? Can they be interchanged? Thank you!
Carolyn says
yep, they sure can. The only difference is the fat content, as heavy whipping cream has to be 36% fat or higher.