This Salted Caramel Pecan Ice Cream is one of my all-time favorites because it hits the ultimate sweet spot: sweet and salty, creamy and nutty, rich but not heavy. Just deeply satisfying.

We started with my cream cheese ice cream base, which already delivers that rich, cheesecake-style indulgence. Then we layered in a keto red velvet thin sponge cake, designed specifically for ice cream — soft, tender, and deeply chocolatey with just enough tang to balance the creaminess.

This lemon cheesecake ice cream was inspired by our trip to Italy, where we spent time along the Amalfi Coast and tasted some of the most unforgettable gelato of our lives. If you’ve ever been there, you know exactly what I mean: those famous Amalfi lemons are intensely fragrant, bright, and nothing like the lemons we’re used to back home.