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Caramel Macchiato Ice Cream

Lush, creamy ice cream layered with a ribbon of crisp caramel-chocolate.
Course Dessert
Keyword Caramel Macchiato, Chef Taffiny Elrod
Recipe Creator Chef Taffiny Elrod
Prep Time 15 minutes
Freeze Time (plus churn time) 4 hours
Total Time 4 hours 15 minutes

Yields:

8 servings

Ingredients:

Directions:

  • Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
  • Add the Keto Chow and blend until combined.
  • Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
  • Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
  • Meanwhile, melt the chocolate-caramel chips with the coconut oil in a microwave safe bowl by microwaving, stirring in between 30-second bursts until all the chips are melted.
  • Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
  • When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
  • Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
  • Cover and freeze for at least four hours.
*If you can’t find the salted caramel chocolate chips substitute any sugar-free, chocolate chips.
Nutrition Facts
Caramel Macchiato Ice Cream
Serving Size
 
1 scoop (4.09 oz.)
Amount per Serving
Calories
281.4
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
17.7
g
111
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
1.06
g
Monounsaturated Fat
 
5.81
g
Cholesterol
 
69.8
mg
23
%
Sodium
 
157.9
mg
7
%
Potassium
 
306.59
mg
9
%
Carbohydrates
 
17.3
g
6
%
Fiber
 
2.69
g
11
%
Sugar
 
2.33
g
3
%
Sugar Alcohol
 
11.96
g
Net Carbs
 
2.69
g
Protein
 
5.6
g
11
%
Vitamin A
 
999.78
IU
20
%
Vitamin C
 
15.36
mg
19
%
Calcium
 
196.73
mg
20
%
Iron
 
0.45
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

Nutrition Facts
Caramel Macchiato Ice Cream
Serving Size
 
1 scoop (4.09 oz.)
Amount per Serving
Calories
281.4
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
17.7
g
111
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
1.06
g
Monounsaturated Fat
 
5.81
g
Cholesterol
 
69.8
mg
23
%
Sodium
 
157.9
mg
7
%
Potassium
 
306.59
mg
9
%
Carbohydrates
 
17.3
g
6
%
Fiber
 
2.69
g
11
%
Sugar
 
2.33
g
3
%
Sugar Alcohol
 
11.96
g
Net Carbs
 
2.69
g
Protein
 
5.6
g
11
%
Vitamin A
 
999.78
IU
20
%
Vitamin C
 
15.36
mg
19
%
Calcium
 
196.73
mg
20
%
Iron
 
0.45
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
  • Add the Keto Chow and blend until combined.
  • Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
  • Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
  • Meanwhile, melt the chocolate-caramel chips with the coconut oil in a microwave safe bowl by microwaving, stirring in between 30-second bursts until all the chips are melted.
  • Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
  • When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
  • Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
  • Cover and freeze for at least four hours.
*If you can’t find the salted caramel chocolate chips substitute any sugar-free, chocolate chips.

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