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.
- 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
- 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.
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