Ketovore Salted Caramel Ice Cream

If you’re looking for a delicious and indulgent dessert that won’t derail your keto or low-carb diet, look no further than this Ketovore Salted Caramel Ice Cream recipe.

With just a handful of ingredients and a little bit of time, you can whip up a batch of tasty, creamy ice cream that’s perfect for satisfying your sweet tooth without compromising your health goals.

So, grab your ice cream maker and get ready to indulge in a guilt-free treat that’s sure to please the palate of the whole family.

FAQ

Let’s tackle first some questions you might have about this recipe. (If you are too impatient to read this section, just jump to the recipe using the button you’ll find above, at the top of the post.)

What is Ketovore Salted Caramel Ice Cream Made of?

How is Ketovore Salted Caramel Ice Cream Suitable for a Ketogenic or a Ketovore Diet?

This ice cream is suitable for a ketogenic diet because it is low in carbs and high in fat, which are the main principles of a keto diet. The recipe does not contain any sugar or high-carb ingredients, making it a great option for those following a low-carb lifestyle.

It’s also perfect for those on an animal-based ketovore diet, as it contains mainly animal-based ingredients, butter and cream, plus sweetener and water.

Technically, this keto ice cream fulfills the definition of fat bomb, as a whopping 96.7% of the energy comes from fat. So, if you love fat bombs, you will surely fall in love with this fat bomb ice cream!

Does the Recipe Contain any Artificial Sweeteners?

No, the recipe doesn’t use any artificial sweeteners. It uses allulose, which is a natural sweetener that does not impact blood sugar levels and is suitable for a keto diet.

Can I use Other Sweetener than Allulose?

Allulose is by far the best sweetener for this ice cream as it doesn’t create a rock-hard result like other keto sweeteners, but the consistency is quite spoonable also when directly from the freezer.

Naturally, if you cannot get allulose, other keto-friendly natural sweeteners like powdered erythritol, stevia (powder of drops), and monk fruit (powder or drops) are fine. Just be sure to adjust the measures accordingly.

How Many Net Carbs are in a Serving of this Ice Cream?

The net carbs in a serving of this ice cream will depend on the actual ingredients and the serving size, but the recipe does not contain any sugar or high-carb ingredients, so it’s relatively low in net carbs.

As always, I’ve calculated the carbs according to the ingredients I’ve used in this recipe. With my ingredients, there are 2.1 grams of net carbs per serving. You’ll find the nutrition information in the familiar place, under the recipe box.

And for those whining after total carbs: here in Europe, we have always used net carbs for calculating, never total carbs. And we are doing pretty okay when it comes to metabolic health — at least when compared to America where total carbs are encouraged to be used in calculations. Food for thought.

Can Ketovore Salted Caramel Ice Cream be Enjoyed by Individuals with Lactose Intolerance?

Those people with lactose intolerance may be able to substitute with a lactose-free heavy cream or a non-dairy milk alternative. Be sure to check that your butter is also lactose-free or low enough in lactose.

Is this Ice Cream Very Rich and Dense?

You might be surprised that even though there is lots of cream and some butter in this recipe, the ice cream is still pretty light — thanks to water which is nicely incorporated in the mixture while churning. It means the ice cream is not overly heavy but refreshingly airy and fluffy — yet creamy.

That’s it, let’s take a look at how to prepare this mouthwatering treat.

Step-by-Step Instructions on How to Make This Scrumptious Ketovore Ice Cream

To make this ice cream, you’ll first brown some butter in a saucepan, mix in a little bit of allulose, and let the mixture cool down. Then, you combine heavy cream, more allulose, and ice-cold water in a bowl. After whisking, you add the cooled butter and whisk until well combined. Then, you’ll throw the mixture into an ice cream maker and let churn.

After a while, you are rewarded with fluffy yet creamy ice cream with tiny bits of salted caramel! Total yum!

So, first, place 1/2 stick (= 2 oz = 60 g) of salted butter into a small saucepan.

Heat on a stovetop over high heat, all the time mixing, until brown. Don’t let burn, though.

Remove from the heat.

Next, you need some allulose. For the whole recipe, you’ll need 1/2 cup (120 ml) of allulose. From that 1/2 cup, add 2 tablespoons of allulose to the browned butter.

Stir gently. Don’t overmix, or the butter might separate. Let cool to room temperature.

Once the butter is cooled, in a mixing bowl, combine 1 2/3 cups (400 ml) of heavy cream…

…1 cup (240 ml) of ice-cold water…

…and the rest of the allulose.

Whisk until well combined.

Add the cooled browned butter and again whisk until combined.

Pour the mixture into your ice cream maker.

Let churn until the ice cream is in a soft-serve state.

Serve as soft serve ice cream, or if you want sturdier ice cream, transfer into a container and freeze for a few hours.

So delicious!

How I Came up with This Easy Keto Ice Cream Recipe

Boy, this was a tough recipe to develop! Lately, developing recipes has been a breeze as I have been so sure about the successful result already when planning the recipe and writing down the ingredients and the directions.

However, this recipe took some time to perfect. I had written down an idea of Ketovore Salted Caramel Ice Cream consisting of browned butter, allulose, and heavy cream.

My First Salted Caramel Ice Cream Experiment

Confident about the successful and scrumptious ice cream recipe, I boldly started shooting photos while doing my first experiment. My aim was to make no-churn ice cream.

First, I browned some butter and added 1/2 cup (120 ml) of allulose. When stirring the browned butter and allulose mixture for quite a long, the butter started separating, and the allulose formed a sturdy, gigantic lump. Now, I had an ugly mixture of liquid butter and a shapeless lump of allulose.

However, I didn’t despair: I was sure that when I folded in some heavy cream and perfected the ice cream with salt flakes, it would magically turn into a homogenous and smooth ice cream in the freezer.

After folding an ample amount of whipped cream in the hot butter and allulose mixture, the whipped cream lost its whippedness, i.e., it became runny — with some small whipped lumps. However, as it was still a tad foamy, I ignored the small whipped lumps, and I was hoping the ice cream would anyway turn out okay if I just poured it into a container and froze overnight.

The next day, my disappointment was tangible when I took the creation from the freezer: my ice cream had a foamy layer on top. Under it was a solid layer that was pretty hard — but thanks to allulose, it wasn’t rock-hard. Well, but disgustingly layered ice cream was definitely not what I wanted.

Moreover, the taste was faaaar too salty. I had added 1 tablespoon of salt flakes that had melted into the hot mixture and made the ice cream taste really salty!

Now what? I had to change the recipe drastically.

My Second Salted Caramel Ice Cream Experiment

So, I had learned an obvious lesson: never combine whipped cream with anything hot, or it turns runny. For my second experiment, I planned to cool the browned butter until room temperature before folding in the whipped cream. Like that, the cream should stay fluffy, I contemplated.

Moreover, I wanted to double the butter for some reason, and I browned a whole stick (115 g) of salted butter, added allulose, and this time stirred only carefully so that the butter didn’t separate. I let the mixture cool quickly in the fridge.

Once the butter was at room temperature, I again added an ample amount of whipped cream. However, this time it was the cream that separated! But, I didn’t worry too much: my recipe was going to be a success! I transferred the mixture into a container and again froze overnight.

The next day, my disappointment was again tangible when I took the ice cream from the freezer: even though the consistency was much more homogenous than in my first experiment, I clearly noticed the separation when tasting the ice cream. It left a nasty greasy layer on my tongue while the watery part burst unpalatably between my teeth. Yikes! What now?

My Third Salted Caramel Ice Cream Experiment

Time was getting tight. I thought I’d better use non-whipped cream and just churn the ingredients in my ice cream maker until soft serve. Moreover, I thought using just heavy cream as liquid might turn the ice cream too heavy and increase the carb count, so I decided to add 1 cup (240 ml) of ice-cold water, hoping it would make the ice cream lighter.

I browned 1/2 stick (60 g) of butter and let it cool. Next, I combined 1 2/3 cups (400 ml) of heavy cream, 1 cup (240 ml) of water, and 1/2 cup (120 ml) of allulose in a bowl and mixed until well combined. Next, I added the cooled browned butter to the mixture and after that, poured the whole thing into my ice cream maker.

Excitedly but impatiently, I waited what will happen. Will the water make the ice cream freeze to the bottom and the sides of the ice cream maker? Will the butter separate? Will the mixture turn into fluffy ice cream or make a watery mess? I was so impatient!

The mixture turned out somewhat fluffy, and I thought, that’s it. I was about to remove the ice cream from the ice cream maker and settle with the result. It was okay anyway, I thought. However, something else came up, and I forgot the ice cream maker running for a few more minutes.

Next time, when I took a look at the ice cream maker, the somewhat fluffy mixture had turned into a really fluffy ice cream that was so fluffy that it tried to escape from the ice cream maker!

I tasted the ice cream a bit, and oh mine — the texture was airy, fluffy, and very light! It was much better than I ever could have dreamed!

Also, the taste was really good — except the butter was in tiny bits. As I hadn’t added any sweetener to the butter, the taste was pretty bland. No problem, I finally knew how to perfect the recipe, and thus I ran to do the fourth experiment.

My Fourth Salted Caramel Ice Cream Experiment

As my third experiment had been otherwise a success except for the bland tiny bits of browned butter, I thought I would mix some allulose into the browned butter to create tiny salted caramel bits in my ice cream. The idea sounded beyond scrumptious!

So, I browned some butter again, added 2 tablespoons of allulose, and stirred the mixture very carefully so that the butter didn’t separate and the allulose didn’t create a shapeless lump. I let the mixture cool down.

Next, I combined heavy cream, ice-cold water, the rest of my allulose, and the mixture of browned butter and allulose and whisked until well combined. Again, I churned the mixture in the ice cream maker until it was super airy and fluffy.

Now, the ice cream was perfection: incredibly fluffy and light, yet creamy and just rich enough. And now, the butter had formed delicious bits of salted caramel. Oh yum, my tastebuds hurdled to heaven!

Here’s the recipe for you to enjoy:

Continue to Content

Ketovore Salted Caramel Ice Cream

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 45 minutes

Total Time: 1 hour 5 minutes

If you’re looking for a delicious and indulgent dessert that won’t derail your keto or low-carb diet, look no further than this Ketovore Salted Caramel Ice Cream recipe.

With just a handful of ingredients and a little bit of time, you can whip up a batch of tasty, creamy ice cream that’s perfect for satisfying your sweet tooth without compromising your health goals.

So, grab your ice cream maker and get ready to indulge in a guilt-free treat that’s sure to please the palate of the whole family.

Print

Ingredients

• 1/2 stick = 2 oz = 60 g salted butter
• 1/2 cup = 120 ml allulose
• 1 2/3 cups = 400 ml heavy whipping cream
• 1 cup = 240 ml ice-cold water

Instructions

1. Place the butter into a small saucepan.
2. Heat on a stovetop over high heat until brown. Don't let burn, though.
3. Mix 2 tablespoons of the allulose in the browned butter. Don't overmix, or the butter might separate. Let cool to room temperature.
4. Combine the cream, water, and the rest of the allulose in a mixing bowl. Whisk until well combined.
5. Add the cooled brown butter and again whisk until combined.
6. Pour the cream mixture into the ice cream maker and let churn until the ice cream is in a soft-serve state.
7. Serve as soft serve ice cream, or if you want sturdier ice cream, transfer into a container and freeze for a few hours.
8. Store the leftovers in the freezer for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.

• 
  Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
• 
  Kerrygold Pure Irish Grass-fed Butter
• 
  Anthony's Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie
• 
  It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz)

Tips for Variations

Here are some ideas for variations on the Ketovore Salted Caramel Ice Cream recipe:

1. Chocolate Chip: Stir in some chopped extra dark chocolate or chocolate chips to the ice cream mixture right after churning for a delicious chocolate chip variation.
2. Nutty: Stir in some chopped nuts, such as almonds, pecans, or walnuts, to the ice cream mixture right after churning for a crunchy and nutty variation.
3. Vanilla Bean: Add a scraped vanilla bean or 1 teaspoon of vanilla powder to the ice cream mixture before churning for a classic vanilla variation.
4. Strawberry Swirl: Puree 1/2 cup (120 ml) of fresh or frozen strawberries (with a little bit of sweetener) and swirl into the ice cream mixture before freezing for a fruity and refreshing variation.
5. Mint Chocolate Chip: Add 2 drops of 100% peppermint oil and chopped extra dark chocolate or chocolate chips to the ice cream mixture after churning for a cool and refreshing mint chocolate chip variation.

Be sure to check my other keto ice cream recipes!

General Prattling

This week was particularly enchanting — and busy. I was gathering with the well-being tribe, which is a Finnish concept for well-being-oriented coaches and their online courses and eBooks. A month ago, I wrote a Finnish eBook about quick and easy keto recipes sold under the well-being tribe (hint, hint, my Finnish readers!). The eBook has sold really well, which makes me happy.

Now, we coaches and the marketing people gathered to plan the tribe and the concept a bit more. We had rented a nice large cottage in Sappee — a ski resort which has nice summer cottages for year-round accommodation. My car was getting repaired, but fortunately, I got a ride to the place.

We had a great and fruitful time; and now I realize I didn’t take any photos of the group! We were some ten people gathering in one big cottage. We also cooked our own food — which was delightfully animal-based with some fresh Finnish berries and 90% dark chocolate. I skipped the berries and the chocolate, though, and concentrated on gulping down ribeye, chicken, and eggs.

Other than that, my Finnish online store has kept me busy. I’m delighted that so many customers have already found the store. In any case, it’s still the best clean keto online store in the whole world — and I’m happy that I have been able to create it to help people follow the clean keto diet easily.

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