Low Carb Salted Caramel Ice Cream (THM S)

Low Carb Salted Caramel Ice Cream (THM S)

picsart_07-29-03-53-15.png

Salted caramel ice cream is one of my all-time favorites. I've tinkered with a lot of different recipes, and have finally found one that is both easy to make and packs a flavor punch.

This ice cream base starts with a keto (or low carb) caramel sauce which does NOT use coconut sugar. All you need for a beautifully colored, rich caramel sauce is some sweetener, heavy cream, butter, and a little patience. *NOTE: Just know that this is not a stable caramel sauce. It does harden some once it cools. That's why it does well being blended into this ice cream. It goes in smoothly, and gives the ice cream soft texture.

Start your caramel by melting one stick of unsalted butter with your sweetener.

20170607072650_img_3358.jpg

Let it bubble away on medium or medium-low heat until the caramel color starts to develop.

20170607072808_img_3359.jpg

When you see this color, now is the time to add your cream and sea salt. It will bubble up A LOT. That's OK, it's supposed to do that. *NOTE: If you're adding in the optional shot of bourbon, do that right before adding the cream.

Next, reduce the caramel for about 1 minute, then sprinkle in the xanthan gum and continue whisking/reducing until the caramel is thick and beautifully brown.

20170607073516_img_3363.jpg

Set it aside to cool slightly while you prepare the other half of the base.

Chop and melt the raw cacao butter, then add it to your blender with the eggs, MCT oil, and coconut oil.

20170607074733_img_3364_1.jpg

Add a little caramel extract and the cooled caramel base, then blend until slightly fluffy and thick. With the blender running, begin adding the ice cubes, one at a time, until the temperature of the mixture comes down and it's thickened.

20170607090906_img_3365_1.jpg

Next, add your ice cream base to your prepped and chilled ice cream machine and churn until soft-serve texture is achieved (about 10-15 minutes).

Place it into a sealed container and freeze for at least 45 minutes to 1 hour before serving.

picsart_07-29-03-58-12.png

The only thing that beats how simple this ice cream is, is the TASTE. It's rich, creamy with a distinct caramel flavor with a hint of sea salt.

This recipe brings the caramel flavor, while keeping the texture of the ice cream perfectly soft and spoonable.

Low Carb Salted Caramel Ice Cream (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you're interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!
Low Carb Peanut Butter Protein Bars (THM FP)

Low Carb Peanut Butter Protein Bars (THM FP)

I Exercised in a Menstrual Cup So You Don't Have To

I Exercised in a Menstrual Cup So You Don't Have To