This Salted Caramel No Churn Ice Cream is incredibly rich and decadent. It is fluffier than an ice cream but not quite fluffy enough to be a mousse. The chunks of salted caramel throughout are little bites of pleasure. It has only 6 ingredients and you don’t need an ice cream machine!
Salted Caramel No Churn Ice Cream – Low Carb, Keto, Sugar-Free, Grain-Free, Gluten-Free, THM S
If you’ve always wanted to try to make ice cream but haven’t wanted to shell out $40 for an ice cream maker this is a great recipe to start with. I do love my ice cream machine but I enjoy a no churn ice cream without having to drag it up from the basement as well. This trick to a no churn ice cream is to whip the cream. By gently folding in whipped cream it incorporates air the same way an ice cream machine does as it slowly freezes the ice cream base.
Salted caramel is one of my favorite flavors for just about everything. Ice cream, cake, cupcakes, yogurt, popcorn, candies, and more. Anything I can get that salted caramel flavor onto I do. The contrast between the sweetness of the caramel and saltiness of the sea salt is perfection.
One of the six ingredients I use is my sweetener blend of Now brand xylitol, erythritol, and stevia. I use this in all my sweet recipes. It is extremely versatile. It is twice as sweet as sugar so you use less than some other sweeteners and it doesn’t have an aftertaste. It is cheaper than many other sweeteners as well. You can check out my recipe for my sweetener here.
Ingredients for the Salted Caramel No Churn Ice Cream: salted butter, sweetener, half and half, plain yogurt, heavy cream, sea salt
Try not to just eat the caramel sauce with a spoon. It will be hard but you can do it.
Step 1: Make the caramel sauce and let it cool.
Step 2: Beat the cream. Fold together.
Step 3: Freeze. Eat.
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Ingredients
- 1 stick of salted butter
- 1 cup of my sweetener blend xylitol, erythritol, and stevia
- 4 tbsp half and half
- 2 tbsp plain yogurt
- 8 oz heavy cream divided
- 1 tsp sea salt
Instructions
- Put the butter, sweetener, and half and half in a medium saucepan over medium-low heat. Cook for about 15 minutes, stirring occasionally until thickened and golden. Remove from the heat and whisk in the yogurt and salt. Cool to room temperature. Set aside 1/3 cup of the caramel sauce you just made.
- Add 1 oz of the heavy cream to the remaining caramel sauce and mix with an electric mixer until smooth.
- In a large bowl beat the remaining 7 oz of heavy cream until stiff peaks form. Gently fold the caramel and cream mixture into the whipped cream. Put into the container you will use to freeze it in. Pour or scatter bits of the remaining caramel over the top (mine was too thick to pour by this point). Cover and freeze for at least 6-8 hours.
Nutrition
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Ellie says
Your nutrition information is completely off. Only 1 stick butter has 960 calories ( 8 tbsp, each is 120 calories); 8 oz cream has over 800 calories. Yogurt around 20 calories, depends. 1,780 calories total where 4 portions, meaning each is 445 calories and has different macros from your post… Just saying…
Taryn says
You are correct. For some reason, my nutrition calculator didn’t add in the butter. I just fixed it. I always encourage my readers to double-check nutrition facts. I try to provide them as a courtesy but occasionally there can be a discrepancy.
Kay says
Can I use cream cheese in place of the yogurt?
Taryn says
Yes, that should work.
Rene Schweter says
I am assuming that you could freeze this in a counter top ice cream maker
Taryn says
Yes, it will be very rich. If using an ice cream machine I’d probably add some almond milk to balance the cream.
wendy says
How much almond milk? I want a salted caramel ice cream to do in my machine.
Taryn says
My standard ice cream ratio is 1 part cream to 1 part almond milk. So for this, I would add 1 cup of almond milk. It would probably be easier if you use my vanilla ice cream as the base and just omit the vanilla and add the caramel sauce: https://joyfilledeats.com/vanilla-ice-cream
Rebecca says
Do you buy the whipped cream or make it? If you make your own…what’s the recipe for that? Thanks!
Taryn says
You make your own. The instructions are in the recipe card. If you’d like to make extra whipped cream to servein top just beat the cream and then add a little sweetener to taste.
Danielle says
How would the sweetener ratio work out if I use THM super sweet?
Taryn says
I’m not sure super sweet would work for the caramel. If you want to try anyway you need half as much. This might need the bulk of the sugar alcohols in gentle sweet. If you do not want to use xylitol you can use super sweet plus extra erythritol.
Min says
Hello!
Love your site! I don’t use half and half. Is it OK to replace it with heavy whipping cream?
Thanks!
H says
For those who prefer to use regular sugar, can you advise on the amount which would be the equivalent to your sweetener?
Taryn says
About twice as much. I’m not sure how or if the recipe would work with cane sugar though.
Donna says
Can I substitute Swerve for the sweetener? It looks delicious…cant wait to try it? Thank you!
Taryn says
I think so but you will need more. Swerve measures 1:1 for sugar, my sweetener is 2:1.
Emily says
I used a cup of Swerve and it was a little sweet for my taste. I would probably only use a 1/2 cup next time. This was a yummy recipe.
Michelle says
Regular yogurt or Greek? Thanks!
Taryn says
I used regular plain yogurt.
Kathy Trim says
Yum! I can’t wait to try making this!
Grant says
What is the salt for?
Taryn says
I just edited the instructions to include it. It is added to the caramel for a salted caramel flavor.