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  • Writer's pictureKeto Upgrade

Keto Salted Caramel Ice Cream

Updated: May 1, 2021

If I go to the store for keto ice cream, many times my choice is Salted Caramel. So I decided to make my own version because to be honest our keto ice creams are okay but nothing like regular store bought. My version is soft and scoopable right out of the freezer, even days later and with no added glycerin or gums.

Was so happy when I figured out a keto caramel sauce, for recipe and step by step video:

I modified it a touch for this recipe, just so we didn't have to make two separate caramels for the ice cream. I used the chewy caramel recipe from making my Salted Caramel Truffle :

I reserved a 1/2 Cup of that caramel and added extra heavy cream to it to make a sauce and froze the rest in fat bomb molds to have caramel chunks going throughout the ice cream too.

Caramel can be a bit tricky, especially when its not normal sugar so I encourage you to watch the video to see exactly when to pull it off the heat and add the other ingredients. It is very simple in it's ingredients though, allulose, butter, heavy cream and vanilla then sea salt if you want a salted caramel.

The base is very simple to put together and similar to all my other ice creams, the only difference is I left out some of the allulose because we are adding more when we churn in the form of the caramel sauce. The sweetness level in most of my recipes is adjustable and the same goes for this. If you want to check out other ice cream video, all sorts of flavors :

I highly suggest buying allulose for ice cream, you can make ice cream with any alternative sweetener you like but the outcome will be as hard as a rock like those store bought keto ice creams. It is easily available on Amazon, for a little bit higher of a price than our usual erythritol or monkfruit. I just save allulose for making things that I don't want to crystalize like simple syrups, caramels and ice cream. I use monkfruit/erythritol blend for most other baking recipes. I do usually add some monkfruit/erythritol to my ice creams but not enough to make it freeze solid, just for a brown sugar flavor sometimes.

Amazon Affiliate Links:

Lakanto golden monkfruit sweetener-

The combination of heavy cream and nut milk I use can be altered however you like. I have made keto ice cream with cashew, almond and macadamia nut milks. You can even use half and half or more cream, just know the carb count will be higher. I do suggest having at least half of the mixture consist of heavy cream so that it doesn't turn out too icy tasting and you get a nice creamy ice cream. But the other half of the mixture will work with anything you have on hand.

Keto Salted Caramel Ice Cream Base:

1 1/2 Cups Heavy Whipping Cream

1 1/2 Cup Alternative milk (nut, oat, coconut)

1/4 Cup Allulose

2 Tbs. Golden Monkfruit Sweetener

1 tsp. Sea Salt

1 tsp. Gelatin

2 Eggs

1 tsp. Vanilla extract

1. Heat heavy cream, alternative milk, sweeteners, gelatin and salt until everything is melted and steam starts to come off the mixture

2. Temper the egg slowly with the hot mixture, once eggs are hot pour the mixture back into the pot and whisk

3. Then pour threw sieve back into a bowl placed over an ice bath and add vanilla

4. Refrigerate until mixture reached around 42 degrees about 30-60 minutes, stirring every 20 minutes or so

5. You can also skip the ice bath and cover with plastic wrap directly onto the ice cream base and refrigerate 8 hours to overnight

6. While the base is cooling make the caramel sauce and chewy caramels

Keto Caramels

1 Cup Allulose

2 Tbs. Water

4 Tbs. Butter

1 Tbs. Heavy Cream

1 tsp. Vanilla Extract

Sea Salt to sprinkle onto the caramels

1/4 Cup Heavy Cream

1/2 tsp. Sea Salt (to taste)

  1. Place allulose in a heavy bottom sauce pot, pour the water around the edge of the pot moistening the allulose

  2. Turn the heat to medium low and let dissolve

  3. Once it starts to bubble place on a tight fitting lid and boil with the lid on until it is a crystal clear solution

  4. Remove lid and let simmer until it is an amber brown color

  5. Once it is the right color, remove from heat and add 1 tablespoon of heavy cream, the butter and vanilla extract being careful because the mixture is over 350 degrees and it will bubble and steam when you add the ingredients

  6. Whisk until fully combined, then pour 1/2 cup of the caramel into a heat safe measuring cup and add the 1/4 cup heavy cream and 1/2 tsp. sea salt and whisk to combine, set aside to cool to room temperature or place in the fridge to speed up the process but you still want it runny

  7. Pour the remaining caramel into small silicon molds, or other vessel where you will be able to make bite size pieces out of the caramels, sprinkle each piece with sea salt and place in the freezer to harden

  8. Once solid, pop them out of the molds and cut them with kitchen scissors into small pieces and form them roughly into balls and keep in the freezer until the ice cream is fully churned

Once everything is ready to go, it's time to churn!!

Turn on your ice cream maker and pour in the ice cream base, then pour in 1/4 Cup of the reserved caramel sauce. Let churn until mostly soft and creamy. The longer you churn the more air that gets incorporated and the lighter your ice cream will be. Scoop one layer of ice cream into an ice cold bowl and place a few of the caramel balls in the layer and drizzle with more caramel sauce if desired. Repeat until there is no more ice cream left. Freeze for at least 4 hours before digging in...if you can wait that long!!!!

How much you churn the ice cream determines how much ice cream this recipe will yield. The first time I got 5 cups the second time I got more than 6. The longer you churn the more air that gets incorporated, making it more creamy and light.

Macros for the whole batch: may be different if you change up the alternative milks

2025 Calories

207 g Fat

15 g Total Carbs

1 g Fiber

14 g Net Carbs

29 g Protein

1-1/2 cup serving if you get 6 cups of ice cream

168 Calories

17 g Fat

1.25 g Total Carbs

.08 g Fiber

1.16 g Net Carbs

2.4 g Protein

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