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Coconut Caramel Ice Cream
A no churn coconut ice cream with a caramel swirl
Servings: 8 servings
- ¼ cup butter
- ¼ cup brown erythritol or other low carb sweetener
- ½ cup heavy cream
- 2 cups heavy cream
- ½ cup allulose
- 1 cup coconut, shredded or unsweetened desiccated coconut
- ½ cup caramel sauce as per above
Melt the butter in a small pan and let it cook, stirring every so often, until fully browned (about 5 minutes) This will give the sauce a deeper caramel flavour.
Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute.
Add in your brown erythritol and stir until dissolved.
Cook until you see it getting thicker and stir the sauce intermediately to ensure it does not stick. This should take about 15 minutes.
Set aside to cool before use.
In a large bowl, pour the cream, coconut extract and add the allulose. Whisk until you have firm peaks.
Stir in the shredded coconut.
Pour the mixture into a container with a lid. Gently spoon the caramel sauce into the ice cream mixture and swirl.
With the lid firmly on, place the ice cream in the freezer to firm for at least 4 hours.
Serve with more caramel sauce and toasted coconut.
Makes 8 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Serving: 1serving | Calories: 343kcal | Carbohydrates: 4g | Protein: 2g | Fat: 37g | Fiber: 1g