Caramel Apple Crisp Ice Cream

By September 21, 2012 December 8th, 2018 desserts, gluten free, ice cream, Thanksgiving, vegetarian

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!

ice cream

 

 

APPLE ICE CREAM

5 egg yolks
1 cup Swerve or Just Like Sugar (*keeps ice cream soft)
1 cup heavy whipping cream
1 cup unsweetnened almond milk
1 tsp Celtic sea salt (*keeps ice cream soft)
1/2 tsp apple flavoring

ice creamIn 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 (click HERE to find the one I love AND it is 1/2 off the original price!!!) 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.

ice cream

 

CRISP TOPPING:
1/3 cup Swerve (or erythritol)
1 tsp stevia glycerite (omit if using Swerve)
1/3 cup crushed almonds/pecans/walnuts
1/4 cup almond flour
1/4 cup Jay Robb vanilla whey protein (or egg white protein)
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened

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.

 

 ice cream

CARAMEL SWIRL:
6 tbsp butter
1 cup Swerve OR Just Like Sugar OR xylitol
1/2 cup heavy whipping cream

ice cream

HOMEMADE TURTLES USING “HEALTIFIED” CARAMEL and CHOCOLATE!

Using Swerve OR Just Like Sugar: 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 Just Like Sugar® 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.

Using Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

Fun Fact!  Did you know that one granny smith apple has 29 net carbs with 26g of sugar. A kitkat has 26g net carbs with 20g sugar!
ice cream

Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Apple Crisp Ice Cream = 295 calories, 19g fat, 3g protein, 59.7g carbs, 2g fiber (57.7 effective carbs)
“Healthified” Apple Crisp Ice Cream = 202 calories, 19g fat, 4.4g protein, 2.4g carbs, 0.8g fiber (1.6 effective carbs)

Here is a video showing how to make the caramel sauce! 

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

73 Comments

  • chris says:

    I was so excited to find this recipe! Angels are singing. 🙂 I’ve missed caramel so much.

  • ashley mae says:

    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?

  • Rachel says:

    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

    • Rachel says:

      Thanks Maria! I will get a new pan and try it out !

    • Rachel says:

      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. 🙂

    • France says:

      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. 🙂

  • Anonymous says:

    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!

  • the momma says:

    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

  • Anonymous says:

    Does the Swerve make it such that the ice cream isn’t rock hard from the freezer?

  • Kapu says:

    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!

  • Anonymous says:

    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

  • Anonymous says:

    Where do you get the apple flavoring? I can’t find it.
    Thanks.

  • Anonymous says:

    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?

  • Amanda says:

    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.

  • Unknown says:

    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

  • Anonymous says:

    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 🙂

  • Anonymous says:

    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?

  • Kapu says:

    Just made this and it came out perfect. Had the video playing along side just to be sure. Have a great Thanksgiving!!!!!

  • AG says:

    Could you use the cream portion of a can of coconut milk as the heavy cream in this recipe????

  • Stacy says:

    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.

  • Karen says:

    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!

    • cemmerich says:

      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.

  • L.D. says:

    can you substitute water for the coconut milk/heavy cream in the caramel swirl recipe? I only have butter and xylitol on hand 🙂

  • Pam says:

    That caramel is never gonna make it two weeks in MY frig!!!!!

  • […] Homemade Caramel Sauce- I was nervous to try it, but it turned out great! Get the recipe, cooking tips, and even a video on how to make the caramel here:) […]

  • Emma says:

    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!

    • cemmerich says:

      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). 🙂

  • Emma says:

    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!

  • Beth says:

    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.

  • Kristin says:

    Maria, do you have a dairy free caramel sauce recipe?

  • Kristin says:

    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.