Keto Chocolate Ice Cream with Caramel Swirl
Lauren Lester- Ready in 6h
- 6.1 g net carbs
- 305 kcal
- Serves 8
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Sometimes you just need to sit down with a large bowl of creamy sweet ice cream.
Luckily this Keto Chocolate Ice Cream with a Salted Caramel Swirl is the perfect combo of sweet & salty with none of the guilt from indulging.
While this recipe may look complicated at first, I promise that it’s as easy as can be. For the ice cream all you have to do is blend the ingredients together in a blender, and then pour into an ice cream maker. How easy is that?
Recipe Tips
Tips for blenders & ice cream makers:
- Vitamix Blender and Cuisinart ice cream maker with built-in freezer.
- Budget-friendly options: Ninja Blender and this Cuisinart ice cream maker.
Use room temperature coconut milk (not chilled) to allow the ingredients to combine while blending.
Keto Caramel Sauce
For the caramel sauce you’ll start out by cooking the water and Swerve until the Swerve turns golden. Then you’ll whisk in the butter, cream, vanilla, and salt for one luscious caramel sauce. I may have eaten some with a spoon before swirling the rest into the ice cream. This may just become your go-to, easy as pie (really though, who ever thought making pie was easy?) ice cream recipe.
This caramel sauce will thicken as it cools as well. For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
If you cannot have dairy, use my homemade keto & paleo caramel sauce.
Consider Using Allulose
Chilled desserts that use erythritol-based sweeteners tend to crystallize slightly and although adding glycerine helps minimise this effect, your caramel won't be super smooth.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
Allulose is a healthy low-carb sweetener, although it's less common and can be pricey. The carb count is the same as for erythritol, and it’s as sweet as sugar. Unlike erythritol, it does not crystallize and is a great option in chilled desserts.
Step-by-step
Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer.
Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick.
Note: it will thicken as it cools as well.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
For the ice cream, combine all ingredients in a blender and blend until smooth. Pour the mixture into an ice cream maker.
Churn according to the manufacturer's directions.
Once it’s done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers. Freeze 3-4 hours.
Before serving let the ice cream sit at room temperature for 30 minutes. Store in the freezer for up to 6 months.
Recipe
Keto Chocolate Ice Cream with Caramel Swirl
★★★★☆4.5Decadent and creamy sugar-free chocolate ice cream with salty caramel swirl. The ultimate treat with none of ...
- Hands on
- 20m
- Overall
- 6h
- Servings
- 8
- 6.1 g
- Net carbs
- 5.6 g
- Protein
- 30.2 g
- Fat
- 305
- kcal
Ingredients makes 8 servings
- Chocolate Ice Cream:
- Salted Caramel:
Instructions
Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer.
Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick.
Note: it will thicken as it cools as well.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!For the ice cream, combine all ingredients in a blender and blend until smooth. Pour the mixture into an ice cream maker.
Churn according to the manufacturer's directions.
Once it’s done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers. Freeze 3-4 hours.
Before serving let the ice cream sit at room temperature for 30 minutes. Store in the freezer for up to 6 months.
Nutrition per serving, about ¾ cup
Carbs 8%Protein 7%Fat 85% of calories
- Net carbs
- 6.1 g
- Total carbs
- 32.9 g
- Fiber
- 3 g
- Sugars
- 1.8 g
- Protein
- 5.6 g
- Fat
- 30.2 g
- Saturated fat
- 24.1 g
- Calories
- 305 kcal
- Sodium
- 51 mg · 2.22% RDA
- Magnesium
- 88 mg · 21.9% RDA
- Potassium
- 372 mg · 18.6% EMR
Nutrition by ingredient
| Per about 3/4 cup | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut milk (full-fat, unsweetened) | 2.7 g | 1.9 g | 20.3 g | 188 |
| Cocoa powder, raw (cacao) | 1.7 g | 1.6 g | 1.1 g | 18 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 4 |
| Almond milk natural (unsweetened) | 0.1 g | 0.1 g | 0.2 g | 2 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.6 g | 0 g | 0 g | 3 |
| Gelatin powder, thickening agent, unsweetened | 0 g | 1.7 g | 0 g | 7 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.6 g | 0 g | 0 g | 3 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 2.9 g | 25 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.4 g | 0.3 g | 5.7 g | 55 |
| Vanilla extract, sugar-free, alcohol-based | 0 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 6.1 g | 5.6 g | 30.2 g | 305 |
Serving size about 3/4 cup
- Gluten free
- Dairy free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Pescatarian
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Comments & ratings (13)
Hi Martina! I tried this twice, both not so great. First time, i didn't read it right and then found I needed an ice cream mixer- big oops! 2nd time I poured the mixture into the frozen ice cream maker BEFORE I pushed in the mixing paddle (Cuisinart machine). It froze instantly! So I frantically carved it out of the machine, re-blended it, and churned it CORRECTLY! (My kitchen looked like a bomb had been dropped, LOL!!!) Placed it in a quart container, swirled in the caramel sauce (the sauce turned out heavenly!) and tasted it... it was WAY too sweet, not a natural sweetness, and kinda "grainy" textured instead of creamy. Question: I measured everything in grams, and used powdered Swerve (100 grams, which appeared way more than 1/2 cup) instead of granulated, since I read that it blends more smoothly using powdered Swerve. Also used "Now" brand Organic Raw Cacao Powder (64 grams, which looked like more than 3/4 cup). Should I have altered the amount of powdered Swerve? I want to try making it again. Three time's a charm right? I don't give up easily!
Hi Melinda, my kitchen looks like that on most days! 😊) I should have added the values in grams - it is indeed less than 100 grams. 1/2 cup of powdered erythritol weighs about 80 g (the 100 g is only for granulated). I think that it's best to use sweeteners "to taste". I personally use a lot less than the exact equivalent to sugar and I do not think this would affect the texture. Let me ask Lauren!
Bless your keto soul!! My low carb, sweet-tooth filled life needs this. I am OBSESSED!
This ice cream looks amazing! Yummy!
Can powdered swerve be used in the caramel sauce instead of granulated? Thanks for the recipe
Yes you can use powdered Swerve (an equivalent amount in grams/oz). In fact, it dissolves better than granulated Swerve.
I'd love a keto icecream that can be made without an icecream maker.
Hi Suzanne, have a look at these recipes - several can be made without an ice cream maker: Ice Creams
I tried this caramel today, but I never got my erythritol to brown, even after simmering for 20 minutes.... I kept going and the flavor turned out okay, but not very full bodied in flavor or color, more of a vanilla sauce...but still yummy!
Is there any way to help the crunchy texture from the erythritol? It wasn't until after I was done that I remembered I wanted to use the powdered form for a more smooth feel. Any advice is much appreciated!
I'm new to all this and LOVE these recipes! Thank you for all of your hard work!
Hi Deb, there are ways to make the caramel sauce smooth and brown but it does take a little more effort than this quick caramel sauce. Have a look at this recipe: Keto & Paleo Caramel Sauce I hope this helps!
Thank you! I'll try that recipe next. 😊
awwww, i wonder if this would be ok without the gelatin? or what can be substituted....maybe konjac.
I haven't tried konjak (glucomannan) powder but I think it should work. Or you can try agar powder? It's the best substitute for gelatine (at least in this recipe that is what I would use).