Description
A simple, creamy, and guilt-free keto dessert that requires no ice cream maker. This no-churn salted caramel ice cream is ready in just 10 minutes of active time and provides a comforting, indulgent treat for stressful days.
Ingredients
Scale
- 2 cups (480ml) heavy whipping cream (cold, at least 36% fat)
- 1 cup (120g) powdered confectionery sweetener (e.g., erythritol blend)
- 2 tsp (10ml) pure vanilla extract
- 1/2 tsp (3g) fine sea salt
- 1/2 cup (120g) thick sugar-free caramel sauce
Instructions
- Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles. Place the pan in the freezer to chill.
- Pour the cold heavy whipping cream into a large, chilled mixing bowl. Using an electric hand mixer on medium-high speed, whip the cream until soft peaks form (about 3-4 minutes). Do not over-whip.
- Add the powdered sweetener, vanilla extract, and salt to the whipped cream. Mix on medium speed gently until just combined and smooth.
- Pour the sugar-free caramel sauce over the cream. Using a silicone spatula, gently fold the caramel into the cream until ribbons are visible. Avoid over-mixing to maintain the marbled texture.
- Scrape the mixture into the prepared loaf pan and smooth the top. Cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 10-15 minutes before scooping to soften slightly.
Notes
Keep all equipment and ingredients cold for best whipping results. Use thick caramel sauce to prevent icy texture. If using granular sweetener, blend it into a powder first. Let ice cream sit for 10 minutes before scooping for easier serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 280
- Sodium: 150
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 5
- Fiber: 1
- Protein: 2
Keywords: keto, no-churn ice cream, salted caramel, low carb, gluten-free, self-care, easy dessert, sugar-free