Keto Brown Butter Miso Caramel Ice Cream

Brown butter is one of those little tricks that makes everything taste better. When you cook the butter until the milk solids turn golden, it gives off a warm, nutty smell that carries right into this ice cream.

Add a small spoon of miso to that, and you get a caramel that is sweet with just enough salt to keep things interesting.

I kept this recipe low carb and keto friendly by using allulose in place of sugar. That matters to me because I still want a treat that fits my everyday eating.

The ice cream base itself is smooth and creamy, thanks to a bit of cream cheese and a tiny amount of xanthan gum.

Once you layer in those caramel ribbons and freeze it, you end up with something that tastes like it came from a fancy shop. Here is how I put it all together.

Why You’ll Love This Recipe

Deep Brown Butter Flavor – Browned butter adds a warm, nutty taste that makes every spoonful feel extra special.

Perfect Sweet And Savory Balance – White miso gives the caramel a gentle savory note that keeps the sweetness balanced.

Ultra Creamy Texture – Heavy cream, cream cheese, and xanthan gum create a smooth texture that stays pleasantly scoopable.

Recipe Ingredients

For The Ice Cream

• 1 1/2 cups Heavy Cream
• 1 1/4 cups Unsweetened Almond Milk
• 1/3 cup Powdered Allulose
• 2 oz Cream Cheese
• 1 tsp Vanilla Extract
• 1/8 tsp Xanthan Gum

For The Miso Caramel

• 4 tbsp Unsalted Butter
• 1/4 cup Allulose
• 1/3 cup Heavy Cream
• 1 tsp White Miso Paste

How To Make

Step 1

Melt the butter in a small saucepan over medium heat. Continue cooking until it smells nutty and the milk solids turn deep golden brown.

Step 2

Whisk the allulose and heavy cream into the browned butter. Simmer for 2 to 3 minutes, remove from the heat, and whisk in the white miso paste until smooth.

Step 3

Blend the heavy cream, almond milk, powdered allulose, cream cheese, vanilla extract, and xanthan gum until completely smooth.

Step 4

Refrigerate the ice cream mixture and miso caramel separately until thoroughly chilled, at least 3 hours.

Step 5

Churn the ice cream mixture in an ice cream maker according to the manufacturer’s directions until it reaches a thick soft-serve texture.

Step 6

Layer the ice cream with ribbons of miso caramel in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Tips

Use a Light Colored Pan

A light colored saucepan makes it much easier to see the butter change from yellow to golden brown. Stir often so the milk solids cook evenly across the bottom.

Remove the pan from the heat as soon as the specks become deep golden brown and the butter smells nutty. The hot pan will keep cooking them for a short time, so waiting for a very dark color can create a bitter flavor.

Add the Cream Slowly

Let the heavy cream sit at room temperature for about 15 minutes before adding it to the browned butter. Very cold cream can make the butter mixture bubble up quickly and become harder to blend smoothly.

Pour in the cream a little at a time while whisking, then add the allulose. Keep the mixture at a gentle simmer so the caramel stays creamy instead of becoming oily.

Mix in the Miso Off the Heat

White miso has a mild sweetness that works well here, but too much heat can reduce its flavor. I recommend whisking it in only after the caramel has finished simmering and the pan is off the heat.

If the miso is firm, mix it with a spoonful of the warm caramel in a small bowl first. Add that smooth mixture back to the pan so there are no salty clumps.

More Recipes

• Keto Brown Butter Blondies
• Keto Brown Butter Pecan Cheesecake
• Keto Butter Pecan Ice Cream
• Keto Salted Caramel Brownie Cheesecake
• Keto Tahini & Sea Salt Cookies

Frequently Asked Questions

Can I use another sweetener instead of allulose?

Allulose is the best choice for this ice cream because it stays softer after freezing and gives the caramel a smooth texture. Erythritol or monk fruit blends may make the finished ice cream firmer and slightly grainy.

If you use a different keto sweetener, choose a powdered version for the ice cream base. Plan to let the ice cream sit at room temperature a little longer before scooping.