Keto Chocolate Caramel Ice Cream
Keto chocolate caramel ice cream that is so delicious.
Low carb no churn ice cream recipe that is simple to make.
Learn how to make keto ice cream with this easy recipe.
Ketogenic diet no churn chocolate caramel ice cream everyone will love including kids.
Make homemade ice cream with this simple and quick recipe.
Great keto snacks, low carb desserts or sweet little treat.
Get ready to make the BEST low carb keto chocolate caramel ice cream.
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Keto Maple Pecan Vanilla Ice Cream
Keto Peanut Butter Cookie Ice Cream Sandwich
How To Make Keto Chocolate Caramel Ice Cream
In a mixing bowl
combine all of the ingredients for the ice cream
with the exception of the caramel sauce.
Blend the mixture on high until it becomes thickened, and forms the consistency of a thick Wendy’s frosty.
Layer half of the mixture into the bottom of a loaf pan.
Top the mixture with 2-3 Tbsp. of low/no carb sugar free caramel sauce, and use a butter knife to swirl it into the top of the chocolate ice cream mixture.
Place the remaining amount of chocolate ice cream mixture onto top of the first layer, and smooth it down evenly.
Add another 2-3 Tbsp. of the caramel sauce to the top of this layer, and swirl again with the butter knife.
Place the chocolate and caramel ice cream into the freezer to set for a minimum of 4 hours before serving.
Optionally top with more caramel sauce
Serve
Enjoy
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Keto Chocolate Caramel Ice Cream
Ingredients
- 2 cup Heavy whipping cream
- ⅓ cup Swerve confectioners sugar substitute
- ¼ cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- ¾ teaspoon Xanthan gum
- pinch salt
- 4-6 tablespoon Low carb no sugar caramel sauce
Instructions
- In a mixing bowl, combine all of the ingredients for the ice cream with the exception of the caramel sauce.
- Blend the mixture on high until it becomes thickened, and forms the consistency of a thick Wendy’s frosty.
- Layer half of the mixture into the bottom of a loaf pan.
- Top the mixture with 2-3 Tbsp. of low/no carb sugar free caramel sauce, and use a butter knife to swirl it into the top of the chocolate ice cream mixture.
- Place the remaining amount of chocolate ice cream mixture onto top of the first layer, and smooth it down evenly.
- Add another 2-3 Tbsp. of the caramel sauce to the top of this layer, and swirl again with the butter knife.
- Place the chocolate and caramel ice cream into the freezer to set for a minimum of 4 hours before serving.
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