Caramel Macchiato Ice Cream

Lush, creamy ice cream layered with a ribbon of crisp caramel-chocolate.

Prep Time15

Freeze Time (plus churn time)4

Total Time4 15

Course: Desserts

Keyword: Caramel Macchiato, Chef Taffiny Elrod

Keto Chow Flavor: Caramel Macchiato

Recipe Creator: Chef Taffiny Elrod

Servings: scoop (116 grams or 4.09 per serving)

Calories: 281.4kcal

Author: Taffiny Elrod

Place the almond milk, allulose, espresso powder, and vanilla extract in a blender and blend until the allulose is dissolved.
Add the Keto Chow and blend until combined.
Add the heavy cream and blend briefly to combine. If the cream is blended too long, it will start to turn into butter.
Pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.
Meanwhile, melt the chocolate-caramel chips with the coconut oil in a microwave safe bowl by microwaving, stirring in between 30-second bursts until all the chips are melted.
Transfer the melted chocolate to a shallow dish and cool it to room temperature as quickly as possible.
When the ice cream is done churning, transfer half of it to a freezer safe container and smooth it out.
Pour half of the chocolate mixture over the surface of the ice cream, then repeat with the remaining ice cream and chocolate.
Cover and freeze for at least four hours.

*If you can’t find the salted caramel chocolate chips substitute any sugar-free, chocolate chips.