Tuesday, November 17, 2015

Low Carb Gravel Road Ice Cream

This recipe is from Jeni’s Splendid Ice Creams at Home book:
In the mood for Salty Caramel with nuts? Add smoked almonds and make Gravel Road. Reduce the salt in the ice cream to ¼ teaspoon, then make and freeze the ice cream. Pack it into the storage container, layering it with 1 cup coarsely chopped smoked almonds.
I bought a small can of Blue Diamond Smokehouse Almonds, chopped up a cup’s worth and boom, I’m done. Seriously, this ice cream flavor was easy to do. The smoked almonds pair perfectly with the salted caramel.

This recipe works with any of my sweet cream bases. If you’re using the Ben & Jerry’s or French Custard base, then use just one tablespoon of the salted caramel flavoring. If using my 11.5% milkfat Philadelphia base, use two. BTW, I didn’t reduce the salt. In fact, go ahead and use a little extra if you like.


Low Carb Ice Cream Base
1 cup (92 g) chopped smoked almonds
1-2 tablespoons LorAnn Oils Flavor Fountain Flavorings, Salted Caramel


  1. Chop each almond in half. Add to an empty ice cream container and place in the freezer.
  2. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of chopped almonds. Repeat until done. Freeze until solid.

Scoops of ice cream.

Scoops of ice cream.

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