Lowcarb caramel icecream bonbons
Lowcarb caramel icecream bonbons
Don't you always feel like making the same ice cream? Tired of having ice cream sticks scattered everywhere in your drawers? Then these low-carb caramel ice cream bonbons are highly recommended! All you need is a silicone bonbon mold and your ice cream. To achieve the real intense caramel flavor, you'll naturally use the newest syrup from Steviala, namely Steviala Caramel Crush. An intense caramel taste in a bottle. You not only use the caramel syrup in the ice cream but also create the caramel filling with it. Enjoy the ultimate caramel taste in small square low-carb caramel ice cream bonbons! Enjoy them all year round.
Ingredients
Lowcarb caramel icecream bonbons
Sugarfree Caramel Filling
- 50 grams butter
- 50 grams Steviala Caramel Crush or Heavenly Dark
- 50 grams Steviala Ery-Bronze
- 125 ml heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 35 grams chopped pecans
Low carb icecream
- 150 ml heavy cream
- 100 grams mascarpone
- 50 grams Steviala Heavenly Dark
- 15 grams Steviala Kristal Sweet or 10 grams Steviala 2 Sweet
- 1/2 teaspoon vanilla extract
Baking supplies
- Silicone mat with droplet holes
- Spatula
- Saucepan
- Mixer
- Mixing bowl
- Piping bag
- Silicone bonbon mold with at least 20 cavities
- Plastic wrap
- Freezer
Preparation
Making lowcarb caramel icecream bonbons
Start by making the sugarfree caramel filling. Add all ingredients, except for the pecans, to the saucepan. Let it thicken over medium-high heat, stirring constantly. Your caramel is ready when it reaches the thickness of custard. Then, spread the (very hot!) caramel on your silicone droplet mat. Use your spatula to fill all the holes. Place it in the refrigerator to harden. This takes approximately 30 minutes. Afterward, the caramel filling for the lowcarb caramel ice cream bonbons is ready to use.
Next, add all the ingredients for the ice cream to the mixing bowl. Mix at high speed until creamy. Then, fold in the chopped pecans and the low carb caramel filling. Spoon everything into the piping bag and cut a large tip. Consider that the pecan pieces and the caramel filling should pass through. Fill the silicone bonbon molds with the low carb ice cream. Cover with plastic wrap and freeze the lowcarb caramel icecream bonbons for at least 4 hours. Store them in the freezer and take one out occasionally to indulge.
Nutritional values per portion
- Calorieën: 91
- Carbohydrates: 0.9
- Fats: 8.7
- Proteins: 0.5
