Salted Caramel Keto Protein Ice Cream Recipe

Low Carb Salted Caramel Ice Cream Step Away From …

WebMar 3, 2021 · How to Make Low Carb Salted Caramel Ice Cream. To make the custard, combine heavy cream, unsweetened almond milk, salt, low …

Rating: 5/5(1)
1. In a large saucepan, combine the heavy cream, unsweetened almond milk, salt, low carb sweetener, and vanilla extract. Bring it to a simmer then reduce the heat.
2. Add two egg yolks to a small bowl, then temper them by adding a spoonful of the cream mixture to the egg yolks, stirring rapidly, then adding them back into the rest of the cream.
3. Turn the heat up slightly, and cook over a low heat for 5-10 minutes until the mixture starts to thicken. Remove the mixture from the heat, and allow to cool. Transferring it to a different container can speed this up! Also, try and remember to stir it every now and then to avoid a skin forming.
4. When the mixture has cooled, place it in the fridge for at least 2 hours. After that time, pour it into an ice cream maker. Follow the manufacturer's instructions but make sure the ice cream doesn't freeze solid. When it can hold its own shape, transfer it to a container and then stir in some of that fantastic caramel sauce.

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(No Churn!) Keto Salted Caramel Ice Cream gnom …

WebJul 27, 2020 · Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture, and allow to cool completely. …

Rating: 5/5(4)
1. Add butter to a small saucepan over medium/low heat and simmer, stirring every so often, until fully browned (about 5 minutes). Add in the sweetener, coconut milk (or heavy cream) and salt (lower amount, see notes), stirring until fully combined. Add in the molasses (optional), and stir briefly until just combined.
2. Simmer over very low heat for 15 minutes (don't stir at all!) and taste for seasoning. And if by any chance your caramel splits (too high heat), whisking in a tablespoon of cold water generally saves it! Also note that this caramel will feel more diluted than our classic keto caramel sauce (as it has double the added cream!).
3. Sprinkle xanthan gum little by little and whisk (or use an immersion blender) until fully combined. If paleo and using arrowroot, dissolve it first in a tablespoon of cold water (i.e. make a slurry). You will likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the mixture, and allow to cool completely. The texture will be thicken as it cools.
4. Add heavy whipping cream to a large chilled bowl and whip until soft peaks form. Mix in the cooled caramel. Transfer ice cream to a sealable container and place in the freezer until frozen (4-6 hours to overnight). And note that you can still use your ice cream machine if you wish (roughly 15 minutes to churn).

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