February 27th, 2018
Easy Salted Caramel Keto Ice Cream
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
The Mad Creations Easy Keto Salted Caramel Ice Cream idea has been kicking around in my head for quite a while.
Ever since I tasted Australia’s Own, AO, flavoured almond milks I thought they would make a great ice cream. To me they are insanely rich and sweet (too sweet for me straight up) and I wondered whether I could get away with no sweetener added to the ice cream. To me this mix has turned out perfect, not sweet, but nice and tastily refreshing.
You could easily substitute the AO Iced Coffee, or Rich Chocolate in place of the Salted Caramel. These milks are available in the “Long Life” aisle in Coles supermarkets.
I recommend the glycerine to keep your ice cream from turning into a cricket bat in the freezer. If you taste the mix and feel it needs a little more sweetener then go for it. My usual ice cream mixes have 140g of sweetener so for me this is a massive saving.
Play with some flavours and comment below to let me know how you go. I am enjoying mine as one scoop in an iced black coffee. So incredibly good on these hot summer days.
I hope you enjoy. Don’t forget to pin me so you can find me easily later.
Cheers Meg
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Mad Creations Easy Keto Salted Caramel Ice Cream
Easy peasy ice cream!
Calories: 123kcal
Servings: 14 serves
Tap or hover over number to scale ingredientsIngredients
- 400 g AO Salted Caramel Almond Milk available in the long life section in Coles
- 400 g thickened cream
- 6 egg yolks
- 3 tsp vegetable derived glycerine
- salt flakes
Instructions
TM - Add all ingredients to Thermomix® bowl and cook 9 minutes/90℃/speed 2.
Pour into container pop lid on and freeze overnight. Remove from container chop into cubes and blitz in Thermomix® for 4 minutes speed 6. You will need to use sptaula through the lid to help break up the ice cream. Return to freezer for 3 hours.
- Conventional method - Whisk all ingredients together in a bowl, add to a medium saucepan over medium heat and whisk until the mixtures thickens. Freeze overnight and blitz in food processor, or alternatively give a good mix every 4 hours while in freezer.
Notes
At this stage an ice cream churner has not been tested. If anyone does please comment below and let me know how it went.
Nutrition
Serving: 1scoop | Calories: 123kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 14mg | Potassium: 29mg | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.2mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!
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7 Comments
One of the easiest keto ice creams you could ever make and less than 1g carbs per serve
So easy and delicious- made in icecream maker – halved the recipe as it’s just me but then my adult kids tasted it and preferred it over store bought one !!
Wondering which almond milk could be used in place of AO? Not finding it here in the central US 😀
anxious to try this recipe!!
Hi Sue, I am not sure of what flavoured compliant Almond milks are is the US. but you could use a low carb almond milk and a little extract or sweetened stevia drops to make them.
What brand of veg glycerin did you use ?
Hi Megan – I went to my local Coles and they don’t stock this flavouring of AO. I then rang four other Coles and they don’t stock and say it is discontinued. :-(. I have unsweetened almond milk and Nirvana Organics
Liquid Stevia Caramel drops. How many drops would you recommend? Thank you.
Hi Morwenna, I would just add a few drops and taste. There is still the chocolate or coffee milks if that is a flavour you like as well