I first came up with this recipe last year when I had a couple of friends visiting from Seattle, one of whom is a whiskey lover and collector. I decided to try my hand at my first keto boozy ice cream recipe. I usually include a ½ ounce of hard liquor in all my ice cream recipes as a stabilizer but there isn't usually enough for the taste to stand out. This keto-friendly, low carb salted caramel Irish coffee ice cream recipe has a full 3 ounces and and you can definitely taste it. The flavour of the whiskey balances nicely with the salted caramel and freshly ground coffee, making this a decadent treat. It's a bit more work than my usual recipe, but it's worth it!
Keto Salted Caramel Irish Coffee Ice Cream Recipe
Ingredients:
- ⅓ cup xylitol
- ¼ cup butter
- 2¼ cups heavy cream
- ½ cup unsweetened almond milk
- ½ teaspoon caramel extract
- 2 large eggs
- ¼ teaspoon cream of tartar
- 1 teaspoon medium grind coffee (freshly ground, if possible)
- 3oz Irish whiskey
- ¾ teaspoon flaky sea salt (Maldon or Fleur de sel
- ¾ teaspoon xanthum gum
Directions:
Add xylitol to a 3-quart saucepan with enough water to just moisten the xylitol, about 2 tablespoons. Turn the stove to high heat and bring to a boil. Meanwhile, combine the heavy cream, almond milk and caramel extract.
Allow the xylitol to melt and continue to boil until it thickens, stirring occasionally. Reducd heat to low and stir in butter with a wooden spoon until it melts and turns a dark amber colour.
When the butter is fully incorporated, add cream mixture in a steady stream, stirring to combine. Caramel will bubble high and steam. When the cream mixture is fully incorporated, add coffee. If caramel seizes up, stir it on low heat until it dissolves. Remove from heat.
In a large bowl, blend the eggs and cream of tartar with an electric mixer well until frothy and thickened. Sprinkle in xanthum then add 1-2 ladles of the hot cream mixture to yolks, mixing constantly. Repeat until bottom of bowl is warm to touch. Transfer yolk mixture to pot and whisk to combine.
Return pot over medium-low heat and cook, whisking frequently, until it has thickened enough that it coats the back of a spoon, or until mixture temperature reaches 170F. Stir in whiskey and salt to taste.
Chill in the fridge until it is very cold, about 40F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours (overnight is best). Serve topped with a pecan half and chocolate shavings for garnish (if desired).
Did you give this keto salted caramel Irish coffee recipe a try? If so, what did you think? What other boozy ice cream flavours would you like to see in keto form? Please let me know in the comments. And if you post any pics on Instagram, please tag me so I can see them. Enjoy! :)
