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.
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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 tablespoon butter
- ⅓ cup Swerve Brown
- ⅓ cup BochaSweet or allulose
- ½ teaspoon vanilla extract
- ¾ teaspoon kosher or sea salt
- ¼ teaspoon xanthan gum
- 1 ½ cups whipping cream
- 1 cup unsweetened almond milk (or hemp milk)
- 3 large egg yolks
- 2 tablespoon 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.
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!
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
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!
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.
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.
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!
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.
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.
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.
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!
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:-)
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.
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.
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!
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!
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.
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
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.
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.
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?