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FODMAP Free Salted Caramel Ice Cream

FODMAP Free Salted Caramel Ice Cream

FODMAP Free Salted Caramel Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
WOW! This FODMAP Free Ice Cream is delicious and is a great pairing with FODMAP Free Chocolate Chip Cookies for an ice cream sandwich and a glass of Homemade Rice Milk!
  • 1¼ cups sugar, divided
  • 2¼ cups Silk French vanilla Soymilk creamer (or other similar dairy-free product)
  • ½ teaspoon flaky sea salt
  • ½ teaspoon clear vanilla extract
  • 1 cup whole lactose free milk
  • 4 large eggs
  1. Heat 1 cup white sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly.
  2. When the sugar starts to melt, stop stirring and let it cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
  3. Add 1¼ cups French vanilla Soymilk creamer (mixture will splatter when added) and cook, stirring occasionally, until all of caramel has dissolved. **
  4. Transfer to a bowl and stir in sea salt and clear vanilla.
  5. Cool to room temperature. You can speed the cooling process by putting the bowl in the refrigerator while you make the custard.
  6. While the caramel is cooling, bring lactose free milk, remaining cup French vanilla Soymilk creamer, and remaining ¼ cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
  7. Whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. If you add the hot mixture too quickly, it will make your eggs curdle.
  8. Pour egg/milk mixture into remaining sauce in sauce pan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon (approximately 170°F on an instant-read thermometer). Do not let the mixture boil.
  9. Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
  10. Cover the finished mixture with plastic wrap, laying the plastic directly on the custard and sealing it to the edges of the bowl.
  11. Chill custard until very cold, approximately 3 to 6 hours (or overnight).
  12. Pour chilled mixture into your Ice Cream Maker and blend for 20 minutes.
  13. The ice cream will be quite soft, transfer to an airtight container and put in freezer to firm up.
** As soon as you remove the utensil from the mixture, any caramel on it will immediately harden. When you return the utensil to the hot mixture, it will melt off.

If you can not tolerate the soy in the creamer, try one of the lactose free French vanilla coffee creamers such as the one made by International Delight.



1 ping

  1. Karen

    Can this recipe be made with xylitol?


      We’ve never used xylitol, so can’t comment. Please let us know if you try it and how it comes out!

  1. Ice Cream and Cookies! YUM! » Living FODMAP Free

    […] but it is always the right time for new desserts!  Try our FODMAP Free Chocolate Chip Cookies with FODMAP Free Salted Caramel Ice Cream.  […]

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