Keto Rosemary Caramel Pine Nut Ice Cream

If you like ice cream with a little something extra, this one is worth a try. It mixes creamy vanilla ice cream with a rosemary caramel and toasted pine nuts.

The rosemary might sound unusual, but it adds a soft, herby note that works really well with the sweet caramel. It’s a nice change from your regular ice cream flavors.

Best of all, this recipe is low carb and keto friendly. I use allulose instead of sugar, so you get all the sweetness without the carbs.

The toasted pine nuts give it a nice crunch, and the caramel ribbons make every scoop feel a little special.

It takes some patience with the freezing and chilling, but the steps are simple. I’ll walk you through the whole thing.

Why You’ll Love This Recipe

Rich and Creamy – Cream cheese and xanthan gum give every low carb scoop a smooth, luxurious texture.

Perfectly Balanced Flavor – Fragrant rosemary adds a fresh, savory note that balances the sweet caramel beautifully.

Real Caramel Taste – Allulose creates a rich, buttery caramel flavor while keeping the recipe suitable for keto eating.

Delicious Toasted Crunch – Golden pine nuts add a warm, nutty flavor and satisfying contrast to the creamy ice cream.

Recipe Ingredients

For The Ice Cream

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

For The Rosemary Caramel

• 1/3 cup Allulose
• 1/3 cup Heavy Cream
• 2 tbsp Unsalted Butter
• 1 Small Fresh Rosemary Sprig
• 1/8 tsp Fine Sea Salt

For The Pine Nuts

• 1/2 cup Pine Nuts

How To Make

Step 1

Toast the pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, stirring frequently until golden. Transfer them to a plate to cool.

Step 2

Combine the allulose, heavy cream, butter, rosemary sprig, and sea salt in a small saucepan. Simmer for 4 to 5 minutes until lightly amber and slightly thickened.

Step 3

Remove the rosemary caramel from the heat and discard the rosemary sprig. Refrigerate the caramel until completely cold.

Step 4

Blend the heavy cream, almond milk, powdered allulose, cream cheese, vanilla extract, xanthan gum, and sea salt until smooth, then refrigerate for at least 3 hours.

Step 5

Churn the ice cream mixture in an ice cream maker according to the manufacturer’s directions. Add the toasted pine nuts during the final minute.

Step 6

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

Tips

Watch the Pine Nuts Closely

Keep the heat at medium low and move the pine nuts around the skillet often. Their color can change quickly once they begin to toast.

Transfer them to a cool plate as soon as they are evenly golden. Leaving them in the warm skillet will continue cooking them and can give them a bitter flavor.

Infuse the Rosemary Gently

Use a small rosemary sprig and keep the caramel at a gentle simmer. A rapid boil reduces the sauce too quickly and makes the rosemary flavor too strong.

Taste the caramel after about 3 minutes. If the rosemary flavor is already clear, remove the sprig and let the caramel finish simmering without it.

Do Not Overcook the Caramel

Allulose caramel stays thinner while it is warm and thickens much more as it cools. Remove it from the heat when it is lightly amber and coats the back of a spoon in a thin layer.

If you cook it until it looks thick in the saucepan, it may become too firm after chilling. A cold caramel that is too thick will not form smooth ribbons in the ice cream.

More Recipes

• Keto Blackberry Sage Cheesecake
• Keto Brown Butter Pecan Cheesecake
• Keto Butter Pecan Ice Cream
• Keto Caramel Pecan Brittle
• Keto Coffee Ice Cream

Frequently Asked Questions

Can I use a different keto sweetener instead of allulose?

Allulose is best for this recipe because it keeps the ice cream softer after freezing and helps the caramel turn amber. Other keto sweeteners can make the texture firmer or slightly grainy.

Use powdered allulose in the ice cream base and granulated allulose for the caramel. This gives the smoothest result and keeps the recipe low carb.