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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Can I use all heavy(whipping cream) instead of almond milk?
You can…. it will be ridiculously creamy and rich!
How many quarts does this recipe make? I have a 4 quart ice cream maker. Do I need to double or triple this recipe?
So the recipe card states 8 servings, and the nutritional info says a serving is 2/3 cup. Which means it’s about 5.3 cups, and a quart is 4 cups.
This is the best keto ice cream I have ever had! Wow. Amazing!
So glad!
Can you use an ice cream machine to make this recipe?
I am very confused. It already requires an ice cream maker….
Do you think that one could sub coconut cream in place of the heavy whipping cream, I’m DF.
It can but… I find any time I make ice cream with coconut cream, it freezes pretty rock solid. I just let it sit on the counter for 15 minutes or so.
Can any of the ice cream recipes use 1/2 & 1/2 instead of the almond milk? Or even just more light cream?
Sure… it just makes it higher in carbs.
I have an old fashioned electric 4 quart ice cream maker. I was wondering what size ice cream maker do you use? Your recipes are awesome! Can’t wait to try this.
It’s only 1.5 quarts – many of the commercial ones are 1.5 or 2 quarts.
the recipe says it make 8 servings. What size is a serving, approximately?
As always with ice cream, it’s 1/2 cup.
This ice cream was so delicious and very addicting! My kids loved this and so did my husband, so yummy and we love that this ice cream is keto too!! Definitely making this again very soon!
This was incredible, so creamy and perfect, this will be a staple this summer, I could not stop eating it!!
Love making ice cream & this one did not disappoint! Creamy & so good!
LOVE, LOVE, LOVE all your wonderful ice cream recipes!! They really help me keep on the Keto track. I am curious about the recipes that have you cook the eggs in custard before putting in the ice cream maker. I normally just do the recipes with the raw egg yolks. Is the custard-based ice cream richer or smoother?
Thicker custard so a thicker, richer ice cream.
Can I make this recipe without the egg? Or do you have an egg free ice cream recipe? Thank you!
Huge fan of yours. I bought your book on Amazon and I love it!
My vanilla ice cream is egg free. https://alldayidreamaboutfood.com/perfect-low-carb-vanilla-ice-cream/
Love your receipts, but need to to cut down on dairy as if raises IFG1
Looking to make ice cream this summer, what an i use in place of heavy cream?
You can try coconut milk but I honestly cannot speak to how well it will work.
What brand of ice cream maker do you use/
We have a heat wave that is not in a hurry to leave. This is just perfect timing …..