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.
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
- Carmelitas
- Pumpkin Caramel Lava Cakes
- Salted Caramel Hot Chocolate
- Keto Pecan Pie Cheesecake
Keto Salted Caramel Ice Cream
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
- 1/4 tsp xanthan gum
- 1 1/2 cups whipping cream
- 1 cup unsweetened almond milk, (or hemp milk)
- 3 large egg yolks
- 2 tbsp vodka, (optional, helps reduce iciness)
Instructions
- 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.
Video
Nutrition
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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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!
I am all about making ice cream at every time of the year. This looks so good!
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♡
Thanks, Cheyanne!
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!
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.
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.)
Thanks, Brenda!
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!
Oh hey, that’s a cool idea!
genius!
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!
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.
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!
You can try that.
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.
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.
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.
I just got a bag of coconut sugar, and have been dying to put it to use–thanks! 🙂
Love love love salted caramel and totally digging on the addition of dark chocolate
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
Sure, I can think about revamping that recipe!
This is just screaming to be made!! I scream for ice cream lol. Oh YUM!!
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?
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!).
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
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).
Thank you very much x
Is there a way to make this without an ice cream maker I don’t have one.
No, I don’t believe so. You could get some cheap popsicle molds, though and make it into popsicles.
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!
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!
I am not a huge fan because it contains sucralose. But to each his own. 🙂
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