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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First let me say I love all your recipes and have made many of them, I have a question about this one, I don’t have an ice cream maker so do I just pour into molds when finish and just freeze? Thank you ????
For popsicles? Yes!
I just went to make this and I see the recipe is updated! My fav ice cream just got better! Thanks Carolyn!
This sounds delicious. Will there be ribbons of caramel or is it uniformly integrated in the custard?
It’s uniform.
This looks yummy! What is the difference between heavy cream and whipping cream? Can they be interchanged? Thank you!
yep, they sure can. The only difference is the fat content, as heavy whipping cream has to be 36% fat or higher.
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.
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
Thanks so much, Lora! Glad you liked it and the vodka sounds so good.
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
You can skip it but it definitely does help the consistency of the ice cream.
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.
So glad you liked it! It’s one of our faves too…
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?
Sugar-free SWEETENED chocolate.
Thank you!
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.
I used to have the small Cuisinart one and it always worked well for me! https://amzn.to/2IAMrGn
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!
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?
I honestly couldn’t say.
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
That’s a big ice cream maker! I can’t see why not.
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?
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!
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!
You know I think I may defect to the no-strain camp!
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.
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!
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.