Caramel Apple Crisp Ice Cream
Fun Fact: Did you know that one Granny Smith Apple has 29 net carbs with 26g of sugar? A KitKat Bar has 26g net carbs with 20g sugar! We NEED to treat fruit like dessert!
Caramel Apple Crisp Ice Cream
Equipment
Ingredients
APPLE ICE CREAM:
- 5 large egg yolks
- 3/4 cup allulose
- 1 cup heavy cream
- 1 cup unsweetened almond milk (or unsweetened coconut milk or hemp milk)
- 1 teaspoon Redmond Real salt
- 1/2 teaspoon apple extract
CRISP:
- 1/3 cup Natural Sweetener
- 1 teaspoon stevia glycerite
- 1/3 cup crushed almonds or walnuts, pecans, etc
- 1/4 cup blanched almond flour
- 1/4 cup vanilla egg white protein
- 1 teaspoon ground cinnamon
- 1/4 cup butter softened (or coconut oil)
CARAMEL SWIRL:
- 6 tablespoons butter
- 1 cup allulose
- 1/2 cup heavy cream
Instructions
- For the Apple Ice Cream: In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight…it was hard to wait!). Place into your ice cream machine and watch the magic happen within 45 minutes or according to your ice cream maker’s directions. Freeze until set for ice cream or stir in pieces of “crisp topping” and caramel.
- For the Crisp: Preheat oven to 325 degrees F. Combine 1/3 cup erythritol and stevia glycerite, 1/3 cup crushed nuts, almond flour, whey and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Place mixture on a cookie sheet and bake until topping is golden brown, about 15 minutes. Cool and use to swirl into ice cream.
- For the Caramel Swirl: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Work fast or the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….so good on veggies!). Immediately add the allulose and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator up to 2 weeks.
Nutrition
Calories: 202 | Fat: 19g | Protein: 4.4g | Carbohydrates: 2.4g | Fiber: 0.8g | P:E Ratio: 0.2
HOMEMADE TURTLES USING “HEALTIFIED” CARAMEL and CHOCOLATE!
Testimony of the Day
Update from Dawn on the 30 Day Accelerated Meal Plans:
“I was challenged to post 5 pictures that I feel beautiful in. I’ve had a long journey with my health over the last year and a half toward feeling the best in my life! I don’t just LOVE myself sometimes now….I LOVE myself all of the time. I know now that health isn’t just about weight loss it’s about mind and body.
Loving yourself in any form is always best BUT most of all loving yourself enough to want to be the healthiest you can be is key.” – Dawn
Click HERE to start your journey to a keto-adapted diet!
I was so excited to find this recipe! Angels are singing. 🙂 I’ve missed caramel so much.
Maria, I am lactose intolerant which means I cant enjoy cheese/dairy..cream cheese, etc..
I would love to have my cheese fix for my pizzas and my “grilled cheese sandwiches and paninis, but i dont know if it is okay to sub for soy cheese? MY WHOLE foods carrie organic and non gmo soy based cheeses…whats your thought?
I don’t recommend it… Maybe in small amounts. Soy inhibits zinc and iodine absorption which is essential for the thyroid.
I have al your books and love your recipes, but need a suggestion for a substitute for cottage cheese and cream cheese as there are so many great sounding recipes that make me drool. Any ideas?
Yep: http://mariamindbodyhealth.com/dairy-free-cream-cheese/
You should look for Daiya brand cheeses. They’re non-soy and really good at melting. 🙂
I would be careful with that as it is made with tapioca flour and has 7g of carbs per ounce. 🙂
ALMOND CHEESE!!!! it is so amazing and tastes and even MELTS just exactly like cheese. it’s very similar to the Daiya brand cheeses but has MUCH better nutrition stats. The brand is Lisanatti. (sold at my whole foods, maybe at yours too, Ashley Mae?)
I have Teflon coated nonstick pans… Maybe that is why I couldnt get the xylitol up to the boiling point…? There was a lot of smoke and no boiling. What do you think, Maria?
That might be it. I don’t like teflon pans. They can eventually get bits into your food and that is not good! There are some good non-teflon pans, like the one I use in the video which I got Here:
http://astore.amazon.com/marisnutran05-20/detail/B00008CM69
Thanks Maria! I will get a new pan and try it out !
Maria, could you test out your caramel recipe with xylitol? I got a new pan and tried it again just now… Same as before.
:(. I melted the xylitol in the pan and kept stirring and it only had huge amounts of smoke and no boiling. I even tried added some butter to it eventually to see if it would boil but that just burned. Can you help?
What is the consistency like? What if you just followed the rest of the recipe after the xylitol melts (don’t wait for it to boil)? Would that work? I have tried it and I don’t have that problem with mine. Sorry. 🙂
I’m so glad I read this… same thing happened to me, when I saw the smoke I added the butter and figured “let’s give this a go, this is getting WAY too hot!”… Xylitol boils at 216°F, next time I’ll get my candy thermometer out to see how hot it gets when it’s smoking… My xylitol melted completely, no crystals left, but no boiling either (I did have a teflon pan, and I don’t like them either, but that’s what I have right now).
The rest of the recipe worked fine (added butter, then it boiled and started browning — no browning before that at all). It turned out really nice, but no boiling and smoke was starting here too. Glad to know I am not alone! Have you re-tried it with Xylitol Maria? Strange huh?
France, your method sounds correct. 🙂
Hi, thanks so much for the video instructions. I made this recently, but it was quite grainy. I did use Swerve.
And while the flavor was quite good, the grainy texture was not. Any ideas?
Love what you do. The bagels are fantastic as well as the orange pops!
Thank you! You could try putting the Swerve in a grinder and grind into a finer powder. 🙂
This looks delish! I’m wondering – what makes swerve or just like sugar a better choice than xylitol? I notice that you don’t call for it in your recipes very often – but you do, sometimes, so I would assume that it is an acceptable sweetener to use. Seeing that it cost lest than half what swerve costs (and it’s not a corn product) I’d sure rather use xylitol if there’s no reason not to. Thanks
The main reason is that xylitol has 9.6 calories per teaspoon (vs. 15 for table sugar) and the other have 0. Otherwise it works well as a substitute for most recipes . 🙂
ahh. gotcha ~ as far as how the effect it has on blood sugar, though, they’d be comparable?
Yes, they both have 0 effective carbs. 🙂
thank-you!!
Does the Swerve make it such that the ice cream isn’t rock hard from the freezer?
To be sure it doesn’t get hard in the freezer you have to use Just Like Sugar. 🙂
so should one use JLS or Swerve?
JLS is the best option for keeping it soft in the freezer. 😉
That fun fact has blown me away. wow! jicama all the way for me. i want to make this again and not fail. so, are the beaters on will it is on the stove cooking into a custard and if i grind my swerve should i measure one cup and then grind? the ice cream was very grainy when i made it the first time. ice cream is my weakness so i must perfect this. help?!? thanks!
I would measure it and grind it and then add it to the mix. Hope that helps. 🙂 If you use JLS you don’t have to grind it.
ok, fail again. it was too salty. im gonna do it one more time. this is how bad i need ice cream in my life. its killing me to waste the JLS.
If you use JLS, you can omit the salt if you like. 🙂
I’m looking forward to trying this but I can’t find the apple flavoring. Where do you get that and what brand is it?
Thanks.
Leslie
I added a link to it in the recipe above. Happy Baking! 🙂
Where do you get the apple flavoring? I can’t find it.
Thanks.
I added a link to it in the recipe above. Happy Baking! 🙂
Love your blog and recipes. Just wanted to offer up a suggestion. It would be very helpful since you list out the number of servings if you would also include the serving amount. Since you are figuring out the number of servings, I’m assuming you probably already have this information on hand. It says 12 servings for this recipe. How much is considered 1 serving?
Thank you! In this case it is about 1/2 cup ice cream plus a couple tablespoons of topping. 🙂
Thanks Maria. It would be great if you would start including this info with your recipes. For once in my life I am sucessfully cutting out sugar and grains (most of the time) thanks to your books (I’ve bought 3) and blog, but I’m also an emotional eater, so one of the things I need to work on is portion control.
Thanks for your support!
I need to take another moment to thank you! Today I tried on boots for the first time since last fall and guess what? They fit oh so nicely I actually have room in the shaft of the boots where my calves used to be barely able to fit in. I have always loved the way boots look but could never wear them due to my calves. I really owe this to you and all your free info and also I love all your books I will always buy them they have changed my life. On November 1st will be my one year anniversary of living the “healthified” way and I am looking forward to many many many more years. Thanks again you are my fitness/health role model.
Way to go Amanda!! That is awesome! I can personally relate to that feeling! Thanks for making my day! 🙂
I’m going through your website to place an Amazon order for the Swerve and I don’t see the discount in my cart. It says they are $6.99 a piece. Am I doing something wrong? Thanks, Nikki Hughes
Apparently the discount doesn’t show up until you get to the last step (screen where you confirm the order). 🙂
Never did get discount 🙁
Sorry to hear that. I know they had such good demand that they had to end the deal early (I think on the 29th). I will let you know next time there is a deal! 🙂
They ended the special a week ago. However, they said they’d send me a check for the difference, so that’s really nice of them. Thanks!
Dear Maria, I’m a devotee of all your recipes except I’ve been hesitant to make these delicious ice cream recipes only because the use of so many egg yolks scares me when my cholesterol is a little on the high side. Also, I’ve been guilty of subbing out half the whole eggs with egg whites in some of your other recipes that call for a lot of eggs. What are your thoughts on my activities? I’m truly open to your input. Best, London 🙂
Thank you! I encourage you to read this post and listen to the audio links posted there. Lots of good info on cholesterol. 🙂 http://mariahealth.blogspot.com/2012/08/green-bean-sushi-and-cholesterol.html
Wow! I read every article and listened to the radio show. I am so incredibly appreciative of your knowledge and thank you for sharing this. I somehow missed this valuable information you provided previously. This information means eggs are back in my life with the yolks. I’m so excited as I’m making your apple ice cream recipe tomorrow! And then, trying all the other flavors. Best, London 😀
Are your books in libraries? I can’t order things online 🙁
I’d like to ask you some questions since I’m REALLY lost on gut issues…wondered if you’d be open to briefly (brief) chat…get your thoughts? A few other bloggers pointed me to your impressive blog.
perhaps i could email you?
The best thing to do is talk to your local library and ask them to get it. 🙂 I would love to help out. A health assessment would probably be the best way to understand what is going on. Here is a list of services. Contact me if you are interested. 🙂 http://marianutrition.com/pricing.html
Just made this and it came out perfect. Had the video playing along side just to be sure. Have a great Thanksgiving!!!!!
You are so cute Kapu! Thank you! Have a happy Thanksgiving! 🙂
Could you use the cream portion of a can of coconut milk as the heavy cream in this recipe????
Yes, that will work. Thanks! 🙂
Caramel Fun Fact … I microwaved the caramel to soften it, and I must have put it in too long. It crisped and puffed up like a Rice Crispy Treat. My son loved it. I thought that you could even chop it up and sprinkle it over ice cream as though it were a crispy topping. Just an accidental discovery.
Ha! Fun! Sounds yummy. 🙂
I think one of the issues with fruit in today’s society is that we have gotten away from only eating what’s in season and what is local to our bodies. If we stuck with that concept we could actually have real fruit once in a while and it would not be detrimental. Think about life back in the 1700-1800’s. They did not eat fruit every day (nor sugar for that matter). it was a considered a treat. I remember as a child getting a tangerine in my stocking at Christmas. Probably the only time I ate them!
Yes, and also, the native fruits. Here in the midwest we have wild strawberries. They are the size of a pea and are very tart with little sweetness. They ones in the store are the size of your fist and very sweet.
can you substitute water for the coconut milk/heavy cream in the caramel swirl recipe? I only have butter and xylitol on hand 🙂
Hmm, I don’t think that would work. Sorry.
That caramel is never gonna make it two weeks in MY frig!!!!!
🙂
gonna make my first batch of low carb ice cream!! should I powder my swerve or is the regular OK?
Also, you show in your bread and ice cream video just blending the ingredients then using the ice cream maker – does cooking a custard beforehand (or whipping the yolks like in these instructions) produce any noticeable difference in the end product? If not, I’m not afraid of raw eggs and would love to skip the step 🙂 Thanks!
I would powder for a smoother texture. You can do that to get a more custard flavor/texture. But it isn’t necessary (if you trust your eggs). 🙂
I’ve made your ice cream/custard by blending everything and cooking all together (cream + eggs) and it’s worked splendidly (so rich! I can eat it warm!!), although the mixture cooks down and only made about 1/2 my ice cream maker’s capacity. I later added vegetable glycerin and gluc. as reccomended by other low-carbers to great success.
However, I’ve been looking for better flavorings for my ice cream, I had some capella drops but they were TOO strong and artificial tasting. I clicked the link for your apple flavoring and noticed they had xylitol, stevia, and erythritol syrups (plus syrups for coffee, sno cone, and flavors for fro yo) Have you tried any of these? which would you recommend? There are way too many to select from!
I haven’t but let me know what you think if you try them. 🙂
question regarding how to thin the caramel after it cools in fridge. I have been unable to soften it to so you can drizzle it. for example on your Turtle Cheesecake (fabulous by the way), I was having to microwave each time we would serve a slice but sometimes it worked and sometimes it did not. any suggestions? Is one sugar over another better? Also tried your Xylitol caramel but it also got hardened or crystalized when put in fridge. Any suggestions would be much appreciated.
Maria, do you have a dairy free caramel sauce recipe?
You could do this recipe with coconut cream (skimmed off the top of a can of coconut milk) and coconut oil. 🙂
Thanks Maria!! I am going to try that!
Ok. I just made the dairy free version you suggested above- added a dash of salt for salted caramel, and served over dairy free vanilla bulletproof ice cream (using the base of your choc/ peanut butter swirl recipe)……. I think my world just changed a little…….sigh.
Awesome! 🙂