The Mad Creations Easy Keto Salted Caramel Ice Cream idea has been kicking around in my head for quite a while.
Ever since I tasted Australia’s Own, AO, flavoured almond milks I thought they would make a great ice cream. To me they are insanely rich and sweet (too sweet for me straight up) and I wondered whether I could get away with no sweetener added to the ice cream. To me this mix has turned out perfect, not sweet, but nice and tastily refreshing.
You could easily substitute the AO Iced Coffee, or Rich Chocolate in place of the Salted Caramel. These milks are available in the “Long Life” aisle in Coles supermarkets.
I recommend the glycerine to keep your ice cream from turning into a cricket bat in the freezer. If you taste the mix and feel it needs a little more sweetener then go for it. My usual ice cream mixes have 140g of sweetener so for me this is a massive saving.
Play with some flavours and comment below to let me know how you go. I am enjoying mine as one scoop in an iced black coffee. So incredibly good on these hot summer days.
I hope you enjoy. Don’t forget to pin me so you can find me easily later.
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- 400 g AO Salted Caramel Almond Milk available in the long life section in Coles
- 400 g thickened cream
- 6 egg yolks
- 3 tsp vegetable derived glycerine
- salt flakes
TM - Add all ingredients to Thermomix® bowl and cook 9 minutes/90℃/speed 2.
Pour into container pop lid on and freeze overnight. Remove from container chop into cubes and blitz in Thermomix® for 4 minutes speed 6. You will need to use sptaula through the lid to help break up the ice cream. Return to freezer for 3 hours.
- Conventional method - Whisk all ingredients together in a bowl, add to a medium saucepan over medium heat and whisk until the mixtures thickens. Freeze overnight and blitz in food processor, or alternatively give a good mix every 4 hours while in freezer.