Keto Vanilla Salted Caramel Ice Cream
Keto Vanilla Salted Caramel Ice Cream

Keto Vanilla Salted Caramel Ice Cream

A Full Living
cold heavy whipping cream 2.5 cups
sugar free allulose sweetener, or sweetener of choice ½ cup + 2 tablespoons
vanilla extract 2 teaspoons
kosher salt ½ teaspoon
Isopure Zero Carb Vanilla Salted Caramel 1 scoop

1. In a blender or large mixing bowl, combine all ingredients. Start by whipping with a hand mixer at low speed to combine, or at a low speed in a blender. After ingredients are combined, increase the speed to high. Beat (or blend) until the mixture has thickened significantly. If using a hand mixer, this process will take roughly 5-7 minutes. In a blender, this should take around 1-2 minutes.

2. After the mixture is thickened, transfer to a freezer safe container with a lid. You could also place in silicone popsicle molds for an ice cream pop shape. Freeze for at least 4-6 hours. If freezing overnight, be aware that the mixture will become rock solid. Before enjoying, allow the ice cream to sit out at room temperature for 10-15 minutes to make it easily scoopable, or easy to remove from the popsicle mold.

3. If making an ice cream pop shape, place frozen pops on a parchment lined baking sheet. Drizzle with sugar free chocolate, and sprinkle with nuts, sea salt and any toppings of choice. Place the baking sheet back in the freezer for 10-15 minutes to allow the toppings to adhere to the ice cream pops.

4. Refreeze leftovers in an airtight container. For best results, enjoy within 4 weeks of freezing.


Makes 8 servings.*Per Serving

272 Cals*
27.5g Fat
2.2g Carbs
0g Fiber
2.1g Sugar
4.6g Protein

Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.

Isopure® Zero/Low Carb