No need to buy salted caramel ice cream when you can easily make this delicious Ninja CREAMI, keto and sugar-free salted caramel ice cream!

Here's an irresistible, sugar-free salted caramel ice cream that tastes like one of our store-bought favorites. It took us many attempts to finally get it right, but we think you'll love it if you're a salted caramel fan.

To get a rich salted caramel flavor in this ice cream, we use Sugar-Free Torani Salted Caramel Syrup. You can typically find it at larger grocers, or you can always get it online. We much prefer this sugar-free syrup over caramel extract for flavor.

Ingredients also include heavy cream to create a deliciously creamy ice cream, unsweetened almond milk, allulose sweetener, and a few pinches of salt to enhance the flavor.

While you can top with a sugar-free caramel sauce, just be careful with store-bought, sugar-free caramel sauces as the ingredients can be unfavorable.

Ingredients

• Sugar-Free, Torani Salted Caramel Syrup: To get a rich salted caramel flavor in this ice cream, we use Sugar-Free Torani Salted Caramel Syrup. You can typically find it at larger grocers, or you can always get it online.
• Heavy cream: To get a deliciously creamy flavor, we use heavy cream in this ice cream. To balance the amount of carbs and calories, we combine it with unsweetened almond milk.
• Unsweetened almond milk: We combine unsweetened almond milk with heavy cream since it's low in carbs and low in calories. You may substitute it with another type of low-carb milk like unsweetened macadamia milk.
• Allulose sweetener: When using heaving cream, you need to use allulose to create the right consistency. Please note: you can not use erythritol based sweeteners (such as Swerve) in the recipe or else the ice cream will remain powdery in texture.
• Kosher salt: We add just a few pinches to enhance the salted caramel. You can add more or less to taste.
• Guar Gum: Guar gum is thickening agent that helps create a creamy texture in ice creams and sorbets. You may substitute with xanthan gum, but the texture may not turn out as creamy.
• Xanthan Gum: This helps improve the texture to make it creamier and minimize any ice crystals.

Step-by-Step Instructions

STEP 1. Stir together dry ingredients (allulose, salt, guar gum, and xanthan gum) in a small bowl.

STEP 2: Combine all the wet ingredients (almond milk, heavy cream and salted caramel syrup) and the blended dry ingredients in a blender and mix briefly (too long and you'll whip the cream too much).

STEP 3: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let freeze for at least 24 hours.

STEP 4: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual.

STEP 5: Select the Lite Ice Cream mode, and it will spin for several minutes. When it stops spinning, take the container out and assess the consistency of the ice cream. If it's powdery in texture (as opposed to somewhat smooth), then you'll need to respin. If you need to respin, place the outer bowl lid back on and lock it back into the Ninja creami and push respin.

STEP 6: After it's done respining, take out the outer bowl and assess the ice cream consistency. If its smooth and creamy, as shown in picture 6, then it's ready for serving. 

STEP 7: Immediately serve in bowls and enjoy!

EXPERT TIPS FOR USING THE NINJA CREAMI

• When using a larger amount heavy cream, you CAN NOT use erythritol as an alternative sweetener since the texture will likely remain powdery. We recommend using allulose as an alternative sweetener. We have not tried other alternative sweeteners like stevia or sucralose.
• When freezing your mixture make sure your pint is on a level surface in the freezer and that you don't fill the pint past the fill line.
• The Creami instructions also recommend freezing for at least 24 hours to make sure its fully hardened.
• Depending on the recipe and your freezer's temperature, you may need to respin multiple times. For example, if our mixture is frozen at a low temperature, we typically need to respin multiple times. We've even had situations where we needed to respin as much 8 to 10 times. If this happens to you frequently, consider increasing the temperature of your freezer.
• If you want to include any mix-ins like sugar-free chocolate chips or candy, simply add them to the spun ice cream and press the mix-in button to incorporate. If you use the other settings, your mix-ins will be shredded too finely.

STORING THE ICE CREAM

Ice cream made by the Ninja Creami is best when eaten immediately.

Since this ice cream is made with heavy cream (which contains a high amount of fat), it stores better than our other ice creams without heavy cream.

If you have leftovers, simply store in the freezer and serve when desired. You may need to let it thaw slightly for a few minutes but there is no need to respin this ice cream before serving left overs.

More Ninja Creami Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe