Description
A simple, creamy, and rich keto-friendly ice cream made with just four core ingredients. This no-churn recipe requires no ice cream maker and results in a luxurious dessert that is perfect for low-carb diets.
Ingredients
Scale
- 2 cups (480ml) heavy whipping cream, very cold
- 1/2 cup (120ml) keto-friendly salted caramel syrup
- 1/2 cup (100g) granulated keto sweetener (erythritol or allulose blend)
- 1/2 cup (60g) pecans, toasted and chopped
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Sea salt flakes, optional for topping
Instructions
- Line a 9×5 inch loaf pan or freezer-safe container with plastic wrap or parchment paper, leaving an overhang on the sides for easy removal.
- Pour the cold heavy cream into a large mixing bowl. Whip using a hand whisk or electric mixer until stiff peaks form (about 2-3 minutes by hand or 1-2 minutes with a mixer). Do not over-whip into butter.
- Sift in the keto sweetener and add the vanilla extract and salt. Gently fold these into the whipped cream using a rubber spatula until fully incorporated and smooth, being careful not to deflate the cream.
- Drizzle half of the caramel syrup over the cream and fold gently to create swirls. Drizzle the remaining caramel and fold again to create ribbons of caramel throughout the mixture.
- Add the chopped toasted pecans and fold gently one or two times to distribute them evenly.
- Scrape the mixture into the prepared pan and smooth the top. Cover tightly with the overhanging plastic wrap and a lid.
- Freeze for at least 6 hours, preferably overnight, until firm.
- To serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Lift out of the pan, slice, or scoop. Sprinkle with sea salt flakes if desired.
Notes
Ensure all equipment and ingredients are very cold for best whipping results. Toasting the pecans enhances their flavor and crunch. If using erythritol, the ice cream may be harder; consider using allulose or a blend for a softer texture. This recipe is naturally gluten-free. For a dairy-free version, substitute heavy cream with full-fat chilled coconut cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the loaf pan
- Calories: 280
- Sugar: 2
- Sodium: 150
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 4
- Fiber: 1
- Protein: 3
Keywords: keto ice cream, no churn ice cream, salted caramel ice cream, low carb dessert, sugar free ice cream, pecan ice cream, gluten free dessert