If you’re planning on making this keto ice cream recipe, be prepared to be blown away! I can almost guarantee that no one will suspect it’s keto friendly.
What you’ll need to make this recipe:
- For this recipe I use “Nutty For Keto” Butter Pecans. These are hands down my favorite keto sweet treat. Think of butter pecan ice cream but in a nut. Sooo good! They’re a little sweet, a little salty, with a buttery taste. I’m drooling just thinking of them!
The macros are really good at just 1g net per 1/4 cup serving!
You can purchase them here and use KINDKETOMAMA for 10% off at checkout.
Can you use plain roasted pecans for this recipe? Absolutely! But it won’t be as yummy, I promise you that! Get the nuts!
- This recipe does require an ice cream maker. This is the one I have and I love it. Relatively inexpensive, easy to use and gets the job done!
- You’ll need a freezer safe container to store your ice cream. A plastic or metal container that will expand with your ice cream as it’s stored in the freezer. I have this one and I love it because it comes with n airtight lid that prevents freezer burn and it’s also stackable.
Keto Chocolate Caramel Turtle Ice Cream
- 1/2 cup half & half
- 1/2 cup unsweetened almond milk
- 1 cup heavy whipping cream
- 1/2 cup granulated allulose (I use this brand)
- 3 egg yolks
- 1 scoop K Nutri collagen (KKM10 saves 10%)
- 1/2 tbsp vanilla extract
- 1 pinch salt
- 3.5 oz keto milk chocolate, roughly chopped (I use ChocZero. Use KINDKETOMAMA for 10% off)
- 1 tbsp coconut oil (I use this brand)
- 1/4 cup keto caramel, at room temp (find my recipe here)
- 4.25 oz (1/2 a bag) “Nutty For Keto” Butter Pecans
- In a medium saucepan, boil the half & half, milk, heavy whipping cream and allulose together.
- As soon as it begins to boil remove from heat and allow to cool for 10 minutes.
- In a separate small bowl, whisk the yolks together. Temper the egg yolks by adding a small amount of the cream mixture to them, whisk together. This will help the yolks not cook and scramble.
- Pour all of the egg mixture into the sauce and add the collagen, vanilla extract and salt. Whisk till combined.
- Allow mixture to cool on your counter and then transfer to the refrigerator. If you’re in a hurry transfer to a shallow glass bowl to cool faster.
- After 3 hours or overnight (you want it to be super cold), set up your ice cream maker and follow instructions according to your model.
- While the ice cream maker is churning, begin making the chocolate turtle bark: in a double boiler or in a microwave, in 30 second intervals melt the chocolate and coconut oil together. Remove from heat and set aside. Line a medium cookie sheet with parchment paper and spread out the pecans in a single layer, across the pan. Pour the caramel sauce over the pecans in swirls. Do the same with the chocolate. Place the pan in the freezer for 30 minutes to allow everything to harden and stick together. The caramel sauce won’t freeze completely, it should stay gooey (which is what you want).
- Once the ice cream maker is done. Remove the turtle bark from the freezer and chop it up in 1/2 in pieces. Gently, fold bark into the ice cream. You can drizzle additional caramel, chocolate and pecans for a nice presentation like I did here.
- Transfer ice cream to a freezer safe container, I use this one and love it because it comes with a lid to seal it with and prevent freezer burn.
- Place ice cream in freezer for a couple of hours to harden.
This recipe is an adaptation from my Keto Chocolate Caramel Turtle Candy.
*Carb count excludes sugar alcohols and/or sweeteners. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. I try to be accurate, but please feel free to make your own calculations.