Description
A rich and creamy keto-friendly ice cream made with butter pecan flavor.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol (or preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/2 cup pecans, chopped and toasted
- Pinch of salt
Instructions
- In a mixing bowl, combine heavy cream, almond milk, erythritol, vanilla extract, butter extract, and salt. Whisk together until the sweetener is fully dissolved.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.
- During the last few minutes of churning, add the toasted pecans to the mixture, allowing them to incorporate well.
- Transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
- For easier scooping, let the ice cream sit at room temperature for a few minutes before serving.
Notes
- For extra smooth ice cream, blend the cream mixture before churning.
- Substitute pecans with toasted almonds or walnuts for a different flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: keto ice cream, butter pecan, low carb dessert
