Description
A rich, creamy, and indulgent keto-friendly ice cream made without an ice cream machine. This no-churn dessert features a vanilla cream cheese base swirled with homemade salted caramel sauce and toasted pecans, perfect for a quick weeknight treat.
Ingredients
Scale
- 2 cups (480ml) cold heavy whipping cream
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (100g) granulated erythritol or monk fruit sweetener
- 1/2 teaspoon fine sea salt
- 4 tablespoons (60g) unsalted butter
- 1/4 cup (50g) erythritol
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon sea salt
- 1/2 cup (60g) pecans, toasted and chopped
- 2 tablespoons sugar-free dark chocolate chips (optional)
Instructions
- Make the caramel sauce: In a small saucepan over medium heat, melt the butter. Add 1/4 cup erythritol and stir constantly until it melts and turns amber-colored (3-4 minutes).
- Carefully pour in 1/4 cup heavy cream; it will bubble up. Stir until smooth, then remove from heat and stir in 1/4 teaspoon salt. Let cool completely to room temperature.
- Whip the cream: In a large bowl, whip the 2 cups of cold heavy cream until stiff peaks form.
- Mix the base: In a separate bowl, beat the softened cream cheese until smooth. Add vanilla extract and 1/2 cup erythritol, beating until well combined and lump-free.
- Fold together: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, keeping the air in the mixture.
- Add mix-ins: Fold in the chopped toasted pecans and half of the cooled caramel sauce.
- Freeze: Line a 9×5 inch loaf pan with parchment paper. Pour the mixture into the pan and smooth the top. Drizzle the remaining caramel sauce on top and swirl with a knife. Sprinkle with extra pecans if desired.
- Cover and freeze for at least 6 hours, preferably overnight, until firm.
Notes
Ensure all ingredients, especially the heavy cream, are very cold for best whipping results. Toast the pecans in a dry pan for 2-3 minutes until fragrant before chopping. Do not add warm caramel to the cream mixture as it will melt the whipped cream. If the ice cream is too hard to scoop after freezing, let it sit on the counter for 5-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 2
- Sodium: 120
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 4
- Fiber: 1
- Protein: 4
Keywords: keto ice cream, no churn ice cream, salted caramel ice cream, low carb dessert, sugar-free ice cream, keto dinner, easy dessert, pecan ice cream