Sweet Cream Coffee Caramel Ice Cream – Low Carb

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened
  • 3 Egg yolks

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tbsp Vegetable glycerin

• Drinks

  • 4 tsp Instant coffee

• Dairy

  • 4 tbsp Butter
  • 2 3/8 cup Heavy cream

• Liquids

  • 1/2 tbsp Water

• Other

  • 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 4 tbsp. butter
• 1/4 cup plus 2 tbsp heavy cream
• 3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1/2 t. salt
• 1 tsp instant coffee
• 2 cups heavy cream
• 1 1/2 cups unsweetened almond milk
• 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 3 egg yolks ***
• 1 tbsp vegetable glycerin
• 1 tbsp instant coffee
• 1/2 - 1 tbsp water

Directions

• First, you will be making the caramel. Combine first three ingredients and cook over medium low heat until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, instant coffee, remaining butter, and remaining cream. Set aside and let cool to room temperature.
• Next, put the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturers instructions.
• Meanwhile, mix the 1 tbsp instant coffee with 1/2 tbsp water until a paste forms. You can add 1/2 tbsp more water if necessary.
• When the ice cream looks done spoon half of it into the pan you will freeze it in. I used two loaf pans. Put in the freezer. Add the coffee paste to the remaining ice cream and churn for an additional five minutes.
• Remove the pans from the freezer. Spoon the coffee ice on. Gently swirl the two ice cream flavors together. Take a butter knife and make a zigzag line down the center. This helps swirl in the caramel. Pour the caramel sauce into the crevasse. Gently swirl a little more. Put the pans back in the freezer until firm.