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Sometimes you just need to sit down with a large bowl of creamy sweet ice cream.
Luckily this Keto Chocolate Ice Cream with a Salted Caramel Swirl is the perfect combo of sweet & salty with none of the guilt from indulging.
While this recipe may look complicated at first, I promise that it’s as easy as can be. For the ice cream all you have to do is blend the ingredients together in a blender, and then pour into an ice cream maker. How easy is that?
Recipe Tips
Tips for blenders & ice cream makers:
Use room temperature coconut milk (not chilled) to allow the ingredients to combine while blending.
Keto Caramel Sauce
For the caramel sauce you’ll start out by cooking the water and Swerve until the Swerve turns golden. Then you’ll whisk in the butter, cream, vanilla, and salt for one luscious caramel sauce. I may have eaten some with a spoon before swirling the rest into the ice cream. This may just become your go-to, easy as pie (really though, who ever thought making pie was easy?) ice cream recipe.
This caramel sauce will thicken as it cools as well. For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
If you cannot have dairy, use my homemade keto & paleo caramel sauce.
Consider Using Allulose
Chilled desserts that use erythritol-based sweeteners tend to crystallize slightly and although adding glycerine helps minimise this effect, your caramel won't be super smooth.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
Allulose is a healthy low-carb sweetener, although it's less common and can be pricey. The carb count is the same as for erythritol, and it’s as sweet as sugar. Unlike erythritol, it does not crystallize and is a great option in chilled desserts.
Hands-on Overall
Serving size about 3/4 cup
Nutritional values (per about 3/4 cup)
Net carbs6.1 grams
Protein5.6 grams
Fat30.2 grams
Calories305 kcal
Calories from carbs 8%, protein 7%, fat 85%
Total carbs9.1 gramsFiber3 gramsSugars1.8 gramsSaturated fat24.1 gramsSodium51 mg(2% RDA)Magnesium88 mg(22% RDA)Potassium372 mg(19% EMR)
Ingredients (makes 8 servings)
Chocolate Ice Cream:
Salted Caramel:
Instructions
- Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer.
- Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick.
Note: it will thicken as it cools as well.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
- For the ice cream, combine all ingredients in a blender and blend until smooth. Pour the mixture into an ice cream maker.
- Churn according to the manufacturer's directions.
- Once it’s done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers. Freeze 3-4 hours.
- Before serving let the ice cream sit at room temperature for 30 minutes. Store in the freezer for up to 6 months.
Chocolate Ice Cream with Caramel Swirl
Step by Step
Ingredients
Instructions
- Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer.
- Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick.
Note: it will thicken as it cools as well.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
- For the ice cream, combine all ingredients in a blender and blend until smooth. Pour the mixture into an ice cream maker.
- Churn according to the manufacturer's directions.
- Once it’s done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers. Freeze 3-4 hours.
- Before serving let the ice cream sit at room temperature for 30 minutes. Store in the freezer for up to 6 months.
Nutrition (per serving, about 3/4 cup)
Calories305kcal
Net Carbs6.1g
Carbohydrates9.1g
Protein5.6g
Fat30.2g
Saturated Fat24.1g
Fiber3g
Sugar1.8g
Sodium51mg
Magnesium88mg
Potassium372mg
Detailed nutritional breakdown (per about 3/4 cup)
| Total per about 3/4 cup |
| 6.1 g | 5.6 g | 30.2 g | 305 kcal |
| Coconut milk (full-fat, unsweetened) |
| 2.7 g | 1.9 g | 20.3 g | 188 kcal |
| Cocoa powder, raw (cacao) |
| 1.7 g | 1.6 g | 1.1 g | 18 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 4 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.7 g | 0 g | 7 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.6 g | 0 g | 0 g | 3 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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