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–+ servings

Keto Brown Butter Miso Caramel Ice Cream

This creamy frozen dessert offers a rich, memorable treat with a polished finish. It is low carb and keto friendly for an easy special occasion option.
Keto Brown Butter Miso Caramel Ice Cream
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 272 kcal
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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

Equipment

  • ice cream maker
  • blender

Instructions
 

  • Melt the butter in a small saucepan over medium heat. Continue cooking until it smells nutty and the milk solids turn deep golden brown.
  • 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.
  • Blend the heavy cream, almond milk, powdered allulose, cream cheese, vanilla extract, and xanthan gum until completely smooth.
  • Refrigerate the ice cream mixture and miso caramel separately until thoroughly chilled, at least 3 hours.
  • Churn the ice cream mixture in an ice cream maker according to the manufacturer's directions until it reaches a thick soft-serve texture.
  • Layer the ice cream with ribbons of miso caramel in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 2gProtein: 1gFat: 28g
Keyword brown butter, keto ice cream, low carb, miso caramel
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