Description
A budget-friendly, creamy, and rich keto ice cream made with heavy cream, sweetened condensed milk, and toasted pecans, featuring a salted caramel swirl without the need for an ice cream maker.
Ingredients
Scale
- 2 cups heavy whipping cream (full-fat, at least 36% milk fat)
- 1 can (14 oz) keto sweetened condensed milk (sugar-free)
- 4 large egg yolks
- 2 teaspoons vanilla extract (pure)
- 1/2 teaspoon sea salt (fine)
- 2 tablespoons unsalted butter (melted)
- 1/2 cup sugar-free caramel sauce
- 1/2 cup pecans (chopped and toasted)
- Pinch of salt (for sprinkling)
Instructions
- Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes until fragrant and lightly golden. Let cool completely.
- If making homemade caramel, heat sugar-free caramel in a small saucepan over low heat until pourable. Stir in a pinch of sea salt. Set aside to cool slightly.
- In a large cold bowl, whip the heavy cream until stiff peaks form. Place in the fridge.
- In a medium saucepan, whisk together egg yolks, keto sweetened condensed milk, melted butter, vanilla extract, and sea salt. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F). Do not boil.
- Remove saucepan from heat. Pour mixture into a clean bowl and place in the fridge to cool completely.
- Once the egg mixture is cool, gently fold it into the whipped cream using a spatula. Fold in the cooled toasted pecans.
- Divide the mixture evenly between two 9×5 inch loaf pans. Dollop spoonfuls of salted caramel sauce over the top. Use a knife to swirl gently into the mixture.
- Cover pans tightly with plastic wrap or lids. Freeze for at least 6 hours, preferably overnight.
- Let ice cream sit at room temperature for 5 minutes before scooping.
Notes
Chill mixing bowls before whipping cream for better results. Ensure the egg yolk mixture is completely cool before folding into whipped cream to prevent melting. Toasting pecans enhances flavor. If ice cream is too hard to scoop, let it sit for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approximate
- Calories: 280
- Sugar: 2
- Sodium: 120
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 4
- Fiber: 1
- Protein: 4
Keywords: keto, no-churn ice cream, salted caramel, pecans, budget-friendly, family treat, low carb, gluten-free, dairy dessert