Comments on: No-Churn (Salted!) Caramel Ice Cream 🍦 gluten free & keto

By: Paola van der Hulst

Paola van der Hulst — Fri, 16 Jul 2021 17:01:54 +0000

In reply to Molly. It’s an English type of heavy whipping cream!

By: Molly

Molly — Fri, 16 Jul 2021 01:36:21 +0000

In reply to Anu. What is double cream?

By: Paola van der Hulst

Paola van der Hulst — Mon, 31 Aug 2020 17:04:51 +0000

In reply to Mary. Hi Mary! I'm sorry to hear! Perhaps using swerve (or bocce sweet) had something to do with this, as they're not sweeteners I experiment with frequently xo!

By: Cindy S

Cindy S — Mon, 17 Aug 2020 09:29:53 +0000

Wowsch! This ice cream is divine, swoon worthy even! Just fantastic flavour! Unfortunately, my digestive system did not react well to the Allulose (first time I’ve ever had it and I bought it specifically for this recipe and the salted caramel recipe). I’m going to try eating the ice cream in very small increments building up to a full scoop…in the hopes that my system will adjust to tolerating it. I did need to simmer the ice cream base and the caramel longer, but it is totally worth it!
Thank you for a fantastic recipe!

By: Jodi

Jodi — Mon, 27 Jul 2020 20:55:33 +0000

In reply to Margaret Crighton. Margaret, have you tried a butter extract or oil? You can get the flavor without the dairy components.

By: Nancy

Nancy — Mon, 27 Jul 2020 19:45:20 +0000

I think the quantity of allulose in the US Cups version is wrong, should be 3/4 to 1 cup.

By: Joan

Joan — Mon, 27 Jul 2020 19:27:21 +0000

Wondering how to make this in an ice cream machine instead? Do I still whip the cream? Or just mix the ingredients and let the machine churn in the air?

By: Anu

Anu — Tue, 14 Jul 2020 12:51:19 +0000

This was FANTASTIC! I halved the recipe (foolish me, I know) and used all double cream instead of coconut milk and heavy cream, to keep the carbs lower, and because I love the taste of double cream! I also skipped the molasses, which I didn’t have and it still tasted delicious, so I don’t regret it. This is perfectly scoopable straight out of the freezer (I used allulose), which is such a rarity for keto ice creams! Just one question, though – is the xantham gum (or arrowroot) essential? I don’t mind the texture of xanthan gum in most things, but in this it felt ever so slightly slimy. Not that it stopped me from enjoying this immensely, but I am just wondering if this ice cream will work without it. Thanks!

By: Mary

Mary — Sun, 14 Jun 2020 18:02:16 +0000

Hi Paola, I love your recipes and thanks for all you do for us! I made this caramel ice cream, but when it froze, the butter seemed to congeal back into little butter balls in the ice cream. Did I not simmer long enough? Can you figure out what went wrong? I used salted butter, no molasses, sweeeners 1/2 Bocca Sweet and 1/2 Powdered Swerve. Have used this combination of sweeteners in other ice creams, so I’m thinking the problem must have been the simmering. Thanks.

By: Sandra

Sandra — Thu, 30 Apr 2020 21:10:17 +0000

In reply to Sandra. Sorry, auto correct, Paola I mean.