Home » ice cream » No-Churn (Salted!) Caramel Ice Cream 🍦 gluten free & keto

No-Churn (Salted!) Caramel Ice Cream 🍦 gluten free & keto

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 with a sugar free caramel drizzle
(No-Churn!) Keto Salted Caramel Ice Cream

Keto (Salted!) Caramel Ice Cream

No-Churn & Easy-Peasy Stuff!

This sugar free (salted!) caramel ice cream cream is a cross between two of our most famous keto recipes on the site: our (15 min!) caramel sauce and no-churn ice cream.

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!).

Keto caramel ice cream with caramel swirls in a gold container
(No-Churn!) Keto Salted Caramel Ice Cream

The Method

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.

Two scoops of keto salted caramel ice cream in a glass cup
(No-Churn!) Keto Salted Caramel Ice Cream

The Sweetener

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! 🐕

Keto chocolate ice cream cones with caramel ice cream
Gluten Free & Keto Ice Cream Cones
A spoonful of sugar free and keto caramel sauce
Sugar Free, Low Carb & Keto Caramel Sauce
Keto caramel ice cream with caramel sauce dripping on top
(No-Churn!) Keto Salted Caramel Ice Cream

Looking for more keto icy treats?! Our (no-churn!) keto ice cream master recipe is the place to start!

Keto salted caramel ice cream with a sugar free caramel drizzle

No-Churn Keto (Salted!) Caramel Ice Cream

Course: Dessert, Ice Cream
Cuisine: American, European
Keyword: keto caramel ice cream, keto salted caramel ice cream
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 10 scoops
Calories: 290 kcal

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.

If baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Instructions

  1. 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. 

  2. 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!).

  3. 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.

  4. 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). 

  5. If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away. 

Recipe Notes

*I looove salted caramel, and using salted butter adds an incredible depth that you simply don't get by just adding salt. Just be sure to taste for seasoning, as brands do vary quite a bit! I like my caramel ice cream salty though, so I do salted butter and roughly 3/4 tsp kosher salt.

**Please see section on sweeteners for full deets! How much sweetener? Stick to the lower range for keto adapted palates, and to the upper range for a more traditional sweetness level. And please note that allulose is 30% as sweet as sugar, hence the higher amounts. 

Please note that nutrition facts were estimated per scoop (1/2 cup serving), with the molasses. Remove 1g net carb if omitting!

Nutrition Facts
No-Churn Keto (Salted!) Caramel Ice Cream
Amount Per Serving (1 scoop)
Calories 290 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 24g120%
Cholesterol 88mg29%
Sodium 162mg7%
Potassium 144mg4%
Carbohydrates 3g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 970IU19%
Vitamin C 0.7mg1%
Calcium 43mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

8 comments

  1. Terry says:

    I made both of your salted caramel recipes today. The No Churn keto salted caramel ice cream and the Salted caramel sauce. Both turned out exactly as the recipes stated. The taste has an overpowering burnt sugar taste. Reminds me of the Old Fashioned Burnt Sugar Ice Cream that was from my mothers time. Next time I make this I think I will cut back on the molasses a tad. Maybe add some caramel extract to bring out the caramel taste more. Otherwise it was good.

    • Interesting Terry, thanks for sharing! This could also be a brand thing, as your caramel def shouldn’t taste like burnt sugar (which is fine too, but the caramel taste really is what should sine through!) xo!!

  2. Margaret Crighton says:

    I can not have dairy. Would coconut cream work in place of the whipping cream like it does in your vanilla ice cream recipe? And what about coconut oil for the butter? If so, I am thinking I could add some butter extract to get the butter flavor. I appreciate your thoughts! Thanks,
    Margaret

  3. Lisa says:

    Right on time! Friday I purchased some Keto Pint salted caramel ice cream from my local Wegmans. It was just alright. I had to doctor it a little to make it palatable. I kept thinking, “My Gnom-Gnom ice creams are way better. Why do I keep wasting my money on these keto convenience foods even though I’d like to support these companies?”

    Now I know beyond a shadow of a doubt that this right here… I will love. Thanks Paola 🤗

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