Butterscotch Sea Salt Ice Cream

My girlfriend’s favorite flavor of ice cream is Salted Caramel from a local creamery here. I’ve really been playing around with the ideas of sweet and salty for a keto ice cream flavor to see how much more of the sweetness comes out with the salt aspect. I wanted to recreate both the texture and flavor of boutique ice cream with this butterscotch sea salt ice cream.

This one definitely fits the bill. The flavors of butterscotch play perfectly with the saltiness that comes through. Though, I do want to say to make sure to use a flaked sea salt. Using lite salt or kosher salt might give you a different taste, but you can definitely experiment to see what you come up with. Note that the vodka is optional – but it helps the ice cream from freezing too far (and having actual chunks of ice).

Yields 3 servings of Butterscotch Sea Salt Ice Cream

The Preparation

• 1 cup unsweetened carton coconut milk
• 1/4 cup sour cream
• 1/4 cup heavy whipping cream
• 2 tablespoons vodka, optional
• 2 teaspoons butterscotch extract
• 2 tablespoons erythritol
• 25 drops liquid stevia
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 3 tablespoons butter, browned

The Execution

1. Add coconut milk, sour cream, heavy cream, vodka, butterscotch flavoring, sweetener, salt, and guar gum to a container. Use an immersion blender to blend everything together.

2. In a pan over low heat, brown the butter until a dark amber color.

3. Add butter to your ice cream base and use your immersion blender again to blend everything together.

4. Add ice cream base to ice cream machine and let churn according to manufacturers instructions.

5. Enjoy! Add some chopped walnuts on top for some extra flavor.

This makes a total of 3 servings of Salted Butterscotch Ice Cream. Each serving comes out to be 256 calories, 23.7g fats, 1.8g net carbs, and 1.2g protein.

Salted Butterscotch Ice Cream

This makes a total of 3 servings of Salted Butterscotch Ice Cream. Each serving comes out to be 256 calories, 23.7g fats, 1.8g net carbs, and 1.2g protein.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings 3 servings

Calories 256 kcal

Ingredients

  

1x2x3x

• 1 cup unsweetened carton coconut milk
• ¼ cup sour cream
• ¼ cup heavy whipping cream
• 2 tablespoon vodka optional
• 2 teaspoon butterscotch extract
• 2 tablespoon erythritol
• 25 drop liquid stevia
• 1 teaspoon sea salt
• ½ teaspoon xanthan gum
• 3 tablespoon butter browned

Instructions

 

• Add the coconut milk, sour cream, heavy cream, vodka, butterscotch extract, sweetener, liquid stevia, salt, and xanthan gum to a container. Use an immersion blender to blend everything together.
  
• In a pan over low heat, brown the butter until it is a dark amber color.
  
• Add the butter to the ice cream base and use the immersion blender to blend everything together.
  
• Add the ice cream base to an ice cream machine and churn according to the manufacturer's instructions.
  
• Scoop and enjoy!

Nutrition

Calories: 256kcalCarbohydrates: 1.8gProtein: 1.2gFat: 23.7g

Keyword comfort-food, egg-free, gluten-free, keto, low-carb, nut-free, stovetop, sugar-free, vegetarian