This sugar free keto salted caramel ice cream will satisfy your ice cream cravings on the ketogenic diet with only 2.8g net carbs per scoop!
Add the heavy cream, vanilla pod, and flakey sea salt to a small non-sticking pot and set the heat to medium.
Bring it to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream-mix into the egg mixture.
All of the heavy cream-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Add the sugar-free caramel syrup to the cooled down ice cream mixture - adding it to the hot mixture might cause unwanted reactions depending on what sweetener is the base of your sugar-free caramel syrup.
You'll be on the safe side if you add it into the cooled mix.
Follow the specific instructions of your personal ice cream maker.
(Optional) Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen.
Give the ice cream a good stir and add it back into your ice cream maker for about 20 minutes or more, depending on the ice cream maker.
Enjoy!
(Optional): Add 2-3 tsp of vodka or gin.
This will lower the freezing point and improve the consistency of your ice cream.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
(Optional) Prepare the "caramel chunks":
Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen (after about 4 hours).
Give the ice cream a good stir.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your keto salted caramel ice cream with small "caramel chunks" in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's so delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 scoop of ice cream
Servings 6
- Amount Per Serving
- Calories 275
- % Daily Value *
- Total Fat 27.8g43%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the heavy cream, vanilla pod, and flakey sea salt to a small non-sticking pot and set the heat to medium.
Bring it to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream-mix into the egg mixture.
All of the heavy cream-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Add the sugar-free caramel syrup to the cooled down ice cream mixture - adding it to the hot mixture might cause unwanted reactions depending on what sweetener is the base of your sugar-free caramel syrup.
You'll be on the safe side if you add it into the cooled mix.
Follow the specific instructions of your personal ice cream maker.
(Optional) Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen.
Give the ice cream a good stir and add it back into your ice cream maker for about 20 minutes or more, depending on the ice cream maker.
Enjoy!
(Optional): Add 2-3 tsp of vodka or gin.
This will lower the freezing point and improve the consistency of your ice cream.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
(Optional) Prepare the "caramel chunks":
Mix the ingredients for the "caramel chunks" and add it into the ice cream once it's almost frozen (after about 4 hours).
Give the ice cream a good stir.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your keto salted caramel ice cream with small "caramel chunks" in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15-25 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15-25 min are over!
Enjoy!
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's so delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
