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–+ servings

Keto Rosemary Caramel Pine Nut Ice Cream

This low carb, keto friendly ice cream is a refined treat with a smooth texture and memorable flavor. It is worth trying for an elegant dessert.
Keto Rosemary Caramel Pine Nut Ice Cream
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 396 kcal
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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

Equipment

  • skillet
  • saucepan
  • blender
  • ice cream maker

Instructions
 

  • 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.
  • 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.
  • Remove the rosemary caramel from the heat and discard the rosemary sprig. Refrigerate the caramel until completely cold.
  • 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.
  • 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.
  • Layer the ice cream with thin ribbons of rosemary caramel in a freezer-safe container. Freeze for 3 to 4 hours before serving.

Nutrition

Serving: 1servingCalories: 396kcalCarbohydrates: 5gProtein: 4gFat: 40g
Keyword keto ice cream, low carb, pine nuts, rosemary caramel
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