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Keto Salted Caramel Ice Cream - Creamy, Low-Carb, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Allulose sweetener (granulated) – for the caramel and the custard
  • Heavy cream
  • Unsweetened almond milk or unsweetened macadamia milk
  • Egg yolks (large)
  • Unsalted butter
  • Vanilla extract
  • Fine sea salt (or flaky salt for finishing)
  • Liquid stevia or monk fruit drops (optional, for extra sweetness balance)
  • Xanthan gum (optional, a tiny pinch for extra smoothness)

Method
 

  1. Chill your equipment: If using an ice cream maker with a freezer bowl, place the bowl in the freezer at least 24 hours ahead. Cold tools mean better texture.
  2. Make the caramel: Add 1/2 cup allulose to a light-colored saucepan. Heat over medium, stirring occasionally, until it melts and turns amber, 4–6 minutes. Watch closely—caramel goes from perfect to burnt fast.
  3. Add butter and cream: Whisk in 2 tablespoons butter, then slowly pour in 1/2 cup heavy cream. The mixture will bubble. Stir until smooth. Remove from heat and add 1/2 teaspoon sea salt and 1 teaspoon vanilla. Set aside to cool slightly.
  4. Warm the dairy: In a separate pot, combine 1 1/2 cups heavy cream and 1 cup unsweetened almond milk. Heat over medium-low until steaming, not boiling.
  5. Whisk the yolks and sweetener: In a bowl, whisk 5 egg yolks with 1/3 cup allulose until slightly thick and pale. If using, add a tiny pinch (1/16 teaspoon) xanthan gum and whisk well to avoid clumps.
  6. Temper the eggs: Slowly pour about 1 cup of the hot dairy into the yolks while whisking constantly. Then return the mixture to the pot with the remaining dairy.
  7. Cook the custard: Stir over medium-low heat with a rubber spatula, scraping the bottom, until it thickens slightly and coats the spatula, 5–7 minutes. Don’t let it boil. A thermometer should read around 170–175°F.
  8. Blend in the caramel: Whisk the warm salted caramel into the custard until fully combined. Taste. Add a few drops of stevia or monk fruit if you want it sweeter. Adjust salt to your liking.
  9. Chill completely: Strain the custard through a fine mesh sieve into a clean bowl. Cover and chill in the fridge 4–6 hours or overnight. Cold base = creamy ice cream.
  10. Churn: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until soft-serve consistency.
  11. Optional caramel ribbon: If you saved a little caramel, gently swirl it into the churned ice cream with a spoon. Don’t overmix.
  12. Freeze to set: Transfer to a lidded container. Press parchment onto the surface to prevent ice crystals. Freeze 3–4 hours until scoopable.
  13. Serve: Let the container sit at room temperature 5–10 minutes for easier scooping. Finish with a sprinkle of flaky salt for extra pop.