How to make Keto Chocolate Caramel ice cream (just like Rolo's) NO SUGAR ice cream
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- Опубликовано: 9 сен 2024
- Keto chocolate ice cream and it's also Sugar Free ice cream ....and it's freaking PERFECT!!
Seriously, it's better than most ice creams i've had out in the "wild". If you are on a Keto diet (high fat) or a sugar free diet (no sugar) this is going to delight your tastebuds I promise you. Plus it only has 9.5g Net Carbs per TUB!!
What you will need for the Ice Cream:
390g Cream (33% fat) (10.9 net carbs)
197g Water (0 carbs)
107g Allulose (0 carbs)
36g Inulin (0 Net carbs)
25g Cocoa Powder (7.1 net carbs)
2g Tara gum (1 net carb)
(18.8% fat, 0 Sugar, 3% MSNF, 43.2 Solids (19g net carbs, 9.5g net carbs per tub, 4.5g net carbs per serving))
For the Caramel:
1 /2 cup (80g) allulose (0 net carbs)
2 Tablespoons (28g) butter, room temperature (0 net carbs)
3 Tablespoons (45g) heavy/whipping cream (1.3 net carbs)
1/4 teaspoon vanilla (0.4 net carbs)
1/2 teaspoon flaky sea salt (0 net carbs)
(1.7 net carbs total, 0.8 net carbs per pint, 0.4 net carbs per serving)
Big thanks to my Patreon and Kofi suppoerters, it is really helping me create these amazing ice cream recipe for you all.
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If you want to watch my Rebel Coffee Chip ice cream, check this video out:
• Rebel Keto Coffee Chip...
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If you want to make another chocolate ice cream and want carbs...... check out this video:
• Tempting Treat: Chocol...
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Im going to make more keto ice cream and sugar free ice cream moving forward to make sure to subscribe for more ice cream recipes.
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Thanks and see you on the next video :)
Nick ✌️
More keto flavors please!
No problem 👍
I made this ice cream yesterday (no caramel). I used Ghirardelli Unsweetened Dutch Process Cocoa powder. The only sub was 1g of xanthan gum, since I didn't have any tara gum. Well, I just had my first scoop. Right out of the freezer, it was a touch too firm for my liking. But, it scooped with a little effort. The taste is pretty amazing. The chocolate really shines without the sweetness (I like that). I have no idea what commercial keto ice creams taste like...but, I could definitely have this keto recipe as my go-to chocolate. It's very good. No nasty sugar substitute flavours (stevia, sugar alcohols, etc.). Very low glycemic response. Allulose just might be my new favourite ingredient.
Such a good ice cream isn’t it.
Love your recipes. I can't use granulated sugar so appreciate your no sugar and your comments on which sugar substitutes to use. Lots of diabetics in need of not being forgotten as well as great tasting ice cream.
Thank you so very much!!!
More sugar free recipes coming up 👍👍
Well, I finally got my hands on some high quality non-Dutched cocoa powder this past weekend and quickly took on the task of making this recipe. I am absolutely blown away by the incredible results. It truly is so smooth and tasty. That simple caramel mix is top-notch and when drizzled into the tub, it calls for spoon and bowl licking! Nick, you have certainly hit this one out of the park. Looking forward to some more of these delicious Keto / sugar-free recipes. I did make the Rebel Keto Coffee Chip Ice Cream a few months ago and that was one of my favourites too.
Thanks, Nick san. You nailed it. Lots of great zoom shots and plenty of close up's. You can see just how creamy that keto ice cream is. Wow. Great video. Thanks!!
No worries, thanks for reminding me about the close ups etc 👍
Allulose is a MAGICAL substance perhaps found at the end of a rainbow in Ireland😮
It lowers glucose and insulin spikes…. Yet it tastes just like sugar
Haha maybe that’s where it was discovered!!
Great video! Cool to see you are getting such good results for keta recipes. Id be really interested in seeing a "Nick's all time top 10 ice cream recipes list", could make interesting written post?
Thanks for the vid!
Yeah not a bad idea, I’ll look in to it 👍
Yes, please, more keto ice cream. 😊
No problem 👍
I would really like more Ninja creami keto based ice creams. I love your videos.
No problem.
Yes more please definitely love this, is there a way to incorporate protein powder into this?
And if I only have swerve, which is Erythritol could I do a 1 to 1 swap or would I use less? Since Erythritol is sweeter than allulose? for the ice cream not the caramel
And can we use skim milk instead of water to boost the protein ?
No, no and no 😂 each recipe is balanced to work perfectly. If you add SMP instead of water, the mix will be so thick it couldn’t be churned. Erythritol is a big no, I even say this in the video, it’s terrible in ice cream unfortunately. Protein powder will make the entire recipe gummy, sticky and too thick.
Protein ice cream is different to almost every other type of ice cream. I have made protein ice cream recipes for business recently and they were shocked at how different they are compared to normal.
Super excited, i can t wait to make this delicacy 😊 And yes pleace, i would love to see more keto no sugar ice cream recipes. Thanks Nick!
Question, can you also use Xantaan gum instead of Tara gum?
It should be ok, be careful regarding how much you use though as Xanthan can make a base go gummy if you use too much. Start with 1g per kg.
That answered my question I have been googling! I am prediabetic and I can't eat real sugar but I love ice cream and all things desserts and don't know what sugar alternative that can be used for caramel and I found it here! I actually tried using allulose and coconut sugar for creme brulee and neither gave me a brulee top. I thought since alloluse can't be brulee it can't be used for caramel. Thanks for the video!
No problem 👍 lots more sugar free and keto recipes coming soon.
Awesome, looking forward to trying this out. Keto means I can eat more ice cream 😂
Exactly 👍 can’t argue with more ice cream!
Great video and recipe Nick. Those ice cream shots were great! More of that!
Thanks my man, appreciate the feedback 👍
Thank you! Amazing video and explanation! Please make more of these keto recipes. 😍
Got another coming very soon.
Thank you for your video! I am definitely trying it. I don't have Tara gum on hand and don't know where to purchase in Australia. Would Xanthum gum or Guar gum or a mixture of the 2 work? If so how much measurements it would be to substitute ? THANKS AGAIN.
Yeah Guar will be fine, use 1g for this size recipe 👍
You are awesome! Thanks for the recipe. 😄
My pleasure 😊
Fantastic video, lm definitely making a batch this week 👏
It’s glorious! 🤤
I just recently subscribed and I am blown away by the excellence content. Please make more sugar-free ice cream videos. I do want to ask what the purpose of the insulin is in this recipe?
Inulin is a plant fiber from chicory root.
Beauty... Wouldn't be interesting to tweak the recipe and make a white chocolate/vanilla out of it by substituting the cocoa powder with milk powder? I'm sure other ingredients could be required to make the recipe a success. Your feedback is always appreciated. Thanks.
You couldn’t use milk powder, it would have to be white cocoa powder/powdered white chocolate. You could probably use white hot chocolate powder to be honest.
@@PolarIceCreamery I'll try to find an unsweetened white cocoa powder/powdered white chocolate to keep the recipe sugar free. My thoughts were since white chocolate is cocoa butter, milk solids and sugar then I thought the cocoa butter and milk powder could do the trick. I keep learning by watching your videos and listening to you :)
Really looking forward to this! The only thing is I can't find 33% whipping cream for the life of me. I can only find heavy whipping cream, which seems to be 36-40%...
That’s fine, just use that. If it’s 36% then don’t adjust anything. If it’s 40% then use 10% less cream 👍
Outstanding! I subscribed to your channel out of interest with the use of stabilizers in homemade ice cream. Your technical explanations are superb. I am in Ottawa, Ontario Canada. I struck out trying to buy Allulose locally or to even have it sent from Amazon etc., so, I just made the rather short drive across the US border and bought some; along with a whole lot of other zero sugar products such as zero sugar chocolate chips etc. We just cannot find that stuff here. I am experimenting with a lot of low carb baking and ice cream is at the top of my list for tasty treats. When I started asking for Tara Gum last week, the stores had no idea what it was. I know it is like gold, but can you give me a tip as to where to buy some? Thanks for putting out such quality material on your channel and I'm happy to see you on our side of the pond ;-)
Thanks for welcoming us to your beautiful country, we LOVE it here. 🇨🇦
Modernist Pantry sell Tara I think but I actually find it cheaper to order from the EU and important it. Even with shipping and import, it’s still cheaper.
I’ve been planning a drive down to Montana or Washington but still haven’t got around to it.
@@PolarIceCreamery Thank you for the quick reply. Is there any reputable place in particular, in the EU, where you would purchase the Tara Gum and have them ship to Canada. I did check out Modernist Pantry several weeks ago, just to get my head wrapped around some of the science behind baking certain recipes. Good stuff there, but product pricing is just not realistic. Cheers.
@@febsat I just looked at my EU supplier and they have stopped shipping to Morth America 🙄. Cape Crystal Brands also sell it and if I recall, it’s reasonably priced.
@@PolarIceCreamery Thank you. I will check them out. Could be a nice little niche market for you... Tara Gum importer! 😉
@@febsat already on the case 😉✌️
I love your channel. I'd love to see a great keto vanilla. Could I do everything the same for the base, and then add vanilla instead of cocoa?
It’s being filmed next week.
@@PolarIceCreamery - Great!
Had a little trouble spelling the title, huh? 😂😂 Awesome video like always, love you nick!
Haha just noticed myself 😂😂👍
A really great recipe and the result looks aaaaaamazing! Thank you very much for that! I am learning a great deal from you and for that I am deeply grateful! 😊
Just a couple of questions if you don't mind:
1. If I was to freeze the mixture and then use a blender or a Ninja Creami, would the result be remotely close to that in your video?
2. If I can't find inulin, could I replace it with something equivalent?
No it wouldn’t be as good. The Ninja Creami would give a decent result though.
Hmmm maybe regarding the inulin. You could possibly add that amount of extra protein powder.
Great video thank you very much i will do it 🙏
You’re welcome ✌️
I was surprised to see that you could make sugar free ice cream in your machine. Now I’m very interested in buying one! Also, is there any substitute for inulin? It’s a big no no for those of us that have IBS. 😢
Yeah if you don’t want to chase ultra low carb, use skim milk powder instead. That’s the only reason it’s inulin instead, as it’s keto.
Thank you for replying. I wanted to know if insulin is really necessary what purpose is it providing in the ice cream? Also, I just watched your Oreo gelato video. Great video! I’m diabetic and so I’m interested in keto recipe. I was wondering if you could make a keto gelato ice cream recipe? I made the vanilla ice cream a couple of days ago using xylitol. I just made a small amount to fit in a ninja creamy pint. I haven’t spun it up yet, but I’m sure it will be great.
Just to be clear, insulin and inulin are very different things. You can probably remove it from this recipe but the ice cream won’t be “perfect” but as you have a Creami it won’t make that much difference.
Yeah i’m more than happy to do a Keto Gelato for you 👍
Would a vanilla version be as easy as just skipping the cocoa and adding some vanilla (extract/paste etc)?
It would be close enough 👍
Can you make these keto ice creams in a Ninja Creami? Do they need to be formulated differently?
Keep these coming!
You’d need less allulose for sure 👍
Went to shops this afternoon to check out sweeteners
All are blends of 98% Erythritol and 0.5% stevia or Monk fruit
Super expensive too
No alluloise. I am out of options.
Xylitol? You can buy it on Amazon easy enough
Could skim milk be used instead of the water or would that throw off the milk solids nonfat percentage?
Yeah you could, it would boost calories though but personally I don’t care about calories 😂😂
I’m new to making homemade ice cream / gelato … I saw your video making gelato in the Ninja Creami - but you made this recipe in a compressor ice cream maker? Could I use this recipe in my Ninja Creami? thank you so much ☺️
Hi 👋 you can make almost any of my recipes using a ninja creami 👍
Hi Nick. So far, I have struck out on finding a source for de Zaan True Gold. Even when I ventured across the border to the USA, it is not common; seemly distributed to high end chefs and bakeries. I do know it is a 'Natural Processed' (non-Dutched) cocoa powder and I have tried to find an equivalent. Certainly, the fat content in the de Zaan is difficult to match. Any suggestions for an alternative? In this situation it is 'taste' over 'cost'. Thanks
No it’s not and deZaan unfortunately have been VERY unhelpful trying to source it in the US and Canada. Their sales team don’t appear to care about even returning my emails to request resale ability.
With that in mind I recommend Ghirardelli dutched.
Thanks a lot for the great video. Can we replace tara gum and Inulin with anything else? please forgive me if my question is upsetting I just found that Inulin and tara gum are expensive for me.
Thanks for understanding
Tara gum, you can use guar gum or xanthan gum instead. Inulin is plant fibres so you could use citrus fibre powder instead.
@@PolarIceCreamery Thanks a lot. Now does the amount of guar gum needed should be same as the tara gum amount you used, i.e. 2 grams, or it should be different? Thanks in advance
@@MostafaAbdelrehim I’d personally use 50% the weight. So if it’s 2g Tara gum, use 1g of Guar.
@@PolarIceCreamery very appreciated! Great channel!
nice recipe would love to see more i have been making keto ice cream for a couple of years. I have mostly made Vanilla. This tends to show the flavor of the sweetener more so you can taste a little more of the aftertaste of the sweetener than the stronger flavored ice creams like chocolate and coffee flavored ones for example. I have used erythritol, allulose, stevia, and monk fruit erythritol mixer. You are definitely right erythritol will get hard, but a combination of the three seemed to work the best for me. I also have made allulose into a syrup and added it as a sweeter and it seemed to work well. I have tried so many different ingredients it's hard to list them all. Tara Gum is one I have not tried yet. I also use the same Ice Cream machine. Look forward to more recipes thanks Lance
Monk fruit erythritol mix can be ok if used carefully. You can boost sweetness by adding erythritol etc but man does it change the recipes.
Plenty more coming down the line 👍
Instead of heating the mixture, can it be blended in a high speed blender then chilled overnight giving the base time to rehydrated the inulin and tara gum before churning?
Yep 👍
Is the inulin important for the result here? Could you substitute protein powder for inulin to get the same dry matter content?
No you couldn’t because you’d end up with a gelatinous blob as the protein continues to thicken. Just leave the inulin out instead.
Also, since I can't do sugar can I substitute allulose for all of your recipes? Or how would I convert it or is it not possible?
Yep, use allulose as a direct substitute. I’d probably reduce the amount by 10% though.
Where do you get your Allulose? Here in a Portugal I find it impossible. Any website in Europe?
I get it on iHerb 👍
@@PolarIceCreamery I’ve bought something in the past on that but it didn’t make ir through customs. If my friend here is right and that is a product banned in Europe, maybe it will be again. Any substitute?
@@raphaelobadia9227 you can use xylitol like in my Protein ice cream recipe. That’s available all over the EU. Allulose is currently going through certification in Canada and Europe and should be good to go soon 👍
🤩😍
✌️
Where can I get allulose in the uk?
You can get it on Amazon.
Here in Europe/Italy the Allulose and Monk Fruit is not approved, so i'm struggling to find a decent substitute for ice-cream or gelato with 0kcal
I've learned too late that erythritol have a bad frozing point, someone had suggest me to substitute the sugar on recipe with a combination of maltitol & inulin, but this is not a 0kcal solution.
I'm trying to make a home-made protein ice cream with lowest possible sugar & no fat (i'm using whey powder as protein)
Mission impossible ?
0kcal & No fat….. not possible I’m afraid. You can do 0% sugar kcal, low fat but not 0 fat I’m afraid.
@@PolarIceCreamery uhmm , so It Is possible to make a protein icecream 0% Sugar kcal with lowest possible fat ... It can be a good compromise .
Some suggestions ? (Home made )
@@LinsKun yes that’s possible. I’m in the middle of doing this for the channel. The video is a little delayed but it should be released in 2 weeks 👍
@@PolarIceCreamery WOW !!! Thanks !
What inulin are you using that has no carbs?
Pretty much any inulin has zero net carbs!
If I replace all the sugar in my current ice cream recipe with erythritol (or other sugar replacement) and a stabilizer, accepting a lesser degree of sweetness, will the outcome be identical?
If differences arise, what adjustments should I consider?
If you use erythritol it not freeze, if you reduce the amount, it will turn to ice. Erythritol is the WORST thing to use as a sugar substitute. Xylitol can work, allulose is the best.
It is possible to use a little erythritol and a careful balance of stabilizers but it’s not easy.
@@PolarIceCreamery Thanks for the prompt reply! ❤
Would substituting all the sugar in my current ice cream recipe with allulose yield the same results? :)
@@roylee3196 yeah drop the allulose by 15% and it’ll be great 👍 I’m doing another sugar free recipe in a few weeks using allulose.
@PolarIceCreamery YAY! can't wait for that! :)
Do I need to make adjustment to other components in my recipe after the 15% drop of allulose?
@@roylee3196 likely no. If you’re doing different recipes using allulose, I can’t speak for all of them.
How did your stomach feel? This is a quite hefty amount of allulose 😅
It was fine, I didn’t eat the entire 1L worth of ice cream 😂😂
@@PolarIceCreamery 🤣
Can I substitute erythritol for allulose?
No, it will not freeze if you sub it 1-1. If you reduce the amount the entire recipe is then useless. Erythritol is rubbish in ice cream unfortunately.
@@PolarIceCreamery Ok. Thanks for answering!
@@Jill_MA no worries, I try to answer all questions.