No-Churn Keto (Salted!) Caramel Ice Cream

Ingredients

• 112 g grass-fed butter (salted or unsalted*)
• 3/4-1 cup allulose (or 2/3-3/4 cup xylitol or erythitrol**)
• 400 ml full fat coconut milk (or heavy whipping cream)
• 1/4-3/4 teaspoon kosher salt (to taste)
• 2 teaspoons blackstrap molasses (optional**)
• 1/4 teaspoon xanthan gum (or 3/4 teaspoon arrowroot flour if paleo)
• 470 ml heavy whipping cream
• our (15 min!) keto caramel sauce
• flaky sea salt

Instructions

1. 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. 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. 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. 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).

5. 5

   If freezing overnight: take out your ice cream 10-20 minutes prior to serving (depending on your room temp!) and scoop away.