Sugar Free Salted Caramel Ice Cream

Salted Caramel Ice Cream

Hands On Time: 10 minutes

Total Time: 4 hours, plus overnight chilling

Serves: 8 scoops

Nutritional Information:

Net Carbs- 4.6g

Protein- 3.3g

Fat- 49.1g

Calories- 463kcal


This no churn ice cream comes together so easily. Rich vanilla ice cream with luscious swirls of salted caramel ribboning through.

Warning! You will need to remove it from the freezer well in advance as it freezes quite hard but softens to the most rich, creamy ice cream ever.




Salted Caramel:

6 tablespoons of unsalted butter

2/3 cup of heavy cream

1 ¼ tablespoons of Sukrin Gold

1 tablespoon of Sukrin Gold Syrup

1 teaspoon of vanilla

Large pinch of salt, to taste

Ice Cream:

1 can / 14 ounces of coconut milk

1 can / 14 ounces of coconut cream

¼ cup of Sukrin Bake

2 teaspoons of vanilla extract

3 tablespoons of MCT oil *see note


*The day before starting, place the can of coconut milk upside down in your fridge. This will form a thick layer on the top that you will use for whipping.

Also place the mixing bowl that you will use to whip the coconut milk in the fridge so that it is very chilled.*


Salted Caramel Sauce:

Melt the butter, Sukrin Gold Syrup and Sukrin Gold brown sugar substitute together in a saucepan over low heat.

Once they have melted cook for about 5 minutes, stirring to avoid burning, until it is a golden brown.

Add the cream and bring the mixture to just a boil.

Reduce the heat and simmer to thicken sauce, approx. 10 minutes.

Keep stirring every now to stick the sauce sticking.

When the sauce coats the back of a spoon nicely, it’s done.

Remove from the heat and whisk the vanilla in.

Can be stored in a jar in the fridge and warmed up gently before using. For this recipe, leave it at room temperature on the counter.


Ice Cream:

Scoop the thickened layer off the top of the coconut milk, leaving the water behind, and place it in your mixing bowl along with the Sukrin Bake

Using the whisk attachment, beat until light and fluffy.

Place all of the other ingredients into a blender and blitz for a minute until smooth and creamy, scraping down the sides if needed.

Pour the blender mixture into the whipped coconut and mix on medium until combined.

Spoon the ice cream mixture into a container and dollop the Salted Caramel Sauce through, swirling it through the ice cream. Reserve some sauce to drizzle over the
top when serving.

Freeze for at least 4 hours, or churn in an ice cream churn if preferred. If using an ice cream churn, don’t add the caramel until after churning.

Prior to serving, remove ice cream from freezer to soften. This will take different times depending on your current temperature, but as a guide allow
for 10-30 minutes.


I add MCT oil to assist with the texture of the ice cream. It helps to keep it creamy and “scoopable”. However, the Sukrin Bake should be enough to make the texture smooth with no crystallization.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.