Butterscotch sea salt ice cream

Butterscotch Sea Salt Ice Cream

This is a delicious and creamy keto friendly recipe for Butterscotch Sea Salt Ice Cream. It's a perfect treat for those on a low-carb diet.

Ingredients

• 2 cups of heavy cream
• 1 cup of almond milk
• 3/4 cup of erythritol
• 1/2 cup of unsalted butter
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of xanthan gum

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the erythritol and stir until it's fully dissolved.
2. Add the heavy cream, almond milk, and sea salt. Stir until the mixture is well combined.
3. Bring the mixture to a simmer and let it cook for about 15 minutes, or until it has thickened slightly.
4. Remove the saucepan from the heat and whisk in the vanilla extract and xanthan gum. Let the mixture cool for a few minutes.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Once the ice cream has reached a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours, or until it's firm enough to scoop.
7. Serve the Butterscotch Sea Salt Ice Cream with a sprinkle of extra sea salt on top, if desired.

Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Freezing Time: 4 hours
• Total Time: 4 hours 25 minutes

Nutritional Information

• Serving Size: 1/2 cup
• Calories: 250
• Fat: 22g
• Carbohydrates: 3g (Net Carbs: 2g)
• Protein: 2g

Recipes (external)

• Diet Doctor recipes on Butterscotch sea salt ice cream
• Allrecipes Butterscotch sea salt ice cream
• Ruled.me recipes on Butterscotch sea salt ice cream
• Food.com recipes on Butterscotch sea salt ice cream
• Pinterest recipes on Butterscotch sea salt ice cream
• You Tube recipes on Butterscotch sea salt ice cream

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