Step 1 Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer.
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Step 1 Start by making the caramel. In a medium sized pot combine the water and Swerve. Set over medium heat and bring to a simmer.
Step 2Continue to simmer for 5-7 minutes until it turns golden and has reduced. Whisk in the butter, cream, vanilla, and salt. If it’s too thin keep simmering until it is slightly thick.
Note: it will thicken as it cools as well.
For very smooth results, swap the erythritol-based sweeteners for allulose. It will produce the most delicious, smooth & silky caramel sauce as well as ice cream!
Step 3 For the ice cream, combine all ingredients in a blender and blend until smooth. Pour the mixture into an ice cream maker.
Step 4 Churn according to the manufacturer's directions.
Step 5Once it’s done churning pour into a quart size container and swirl in the caramel using a knife to swirl it through the layers. Freeze 3-4 hours.
Step 6Before serving let the ice cream sit at room temperature for 30 minutes. Store in the freezer for up to 6 months.