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–+ servings

Caramel Apple Crisp Ice Cream

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Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 202

Equipment

Ice Cream Maker

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