Extra creamy and no-churn, this keto salted caramel ice cream is bound to become a favorite summer treat! Its flavor is truly spot on (!!) and it won’t freeze rock solid, like your usual homemade ice cream.
Keto (Salted!) Caramel Ice Cream
No-Churn & Easy-Peasy Stuff!
Seriously easy peasy to whip up, and shouldn’t take more than 20 minutes of your time! As with a few simple tricks, you’ll get ridiculously creamy results- no churning required!
And feel free to whip up a batch of our keto ice cream cones! Pick a classic ‘sugar’ cone or go extra with the chocolate variety (my personal favorite!).
Whipping up the base for our no-churn keto ice cream is a breeze, but we’ll be incorporating some butter here too and essentially following our caramel methodology (with slightly different ratios).
You’ll also be whisking in a tad of xanthan gum (which acts as a stabilizer here), and folding the cooled mixture into whipped cream.
Because neither sugar alcohols nor allulose burn the same way as sugar, I took the dulce the leche route to bring you this sugar free caramel. This simply means simmering the ingredients together (and cheating a bit here and there).
Now, while dulce de leche requires roughly a 2 hours simmer to reduce and brown the sugar, neither sugar alcohols nor allulose are reducing sugars so that wouldn’t quite do it either. Rather, I opted for a browned-butter base and adding a teaspoon of blackstrap molasses for that burnt sugar kick (and needless to say, a tonne of umami).
Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.9g net carbs a serving (i.e. the sugar in a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.
Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.
But if it’s still not your thing, read on to the section below for possible subs.
Xylitol (not corn-derived to avoid tummy problems!) and allulose are, without a doubt, the best sweeteners for keto ice cream and caramel. They help to retain the creamy texture (they work pretty much like inverted sugars!), and allow you to skip the churning if need be in many recipes.
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
I’m also going to advice against using erythritol here, as it’ll most likely result in your caramel (and subsequent ice cream) to be full of crunchy crystals.
And if using xylitol, make sure to be careful if you have a pup (or pet)around the house, as it’s highly toxic to the little guys!
Looking for more keto icy treats?! Our (no-churn!) keto ice cream master recipe is the place to start!
No-Churn Keto (Salted!) Caramel Ice Cream
- 112 g grass-fed butter salted or unsalted*
- 3/4-1 cup allulose or 2/3-3/4 cup xylitol or erythitrol**
- 400 ml full fat coconut milk or heavy whipping cream
- 1/4-3/4 teaspoon kosher salt to taste
- 2 teaspoons blackstrap molasses optional**
- 1/4 teaspoon xanthan gum or 3/4 teaspoon arrowroot flour if paleo
- 470 ml heavy whipping cream
- Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, coconut milk (or heavy cream) and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
- Simmer over very low heat for 15 minutes (don't stir at all!) and taste for seasoning. And if by any chance your caramel splits (too high heat), whisking in a tablespoon of cold water generally saves it! Also note that this caramel will feel more diluted than our classic keto caramel sauce (as it has double the added cream!).
- Sprinkle xanthan gum little by little and whisk (or use an immersion blender) until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture, and allow to cool completely. The texture will be thicken as it cools.
- Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in the cooled caramel. Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).
- If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.