Here’s a delicious and creamy Butter Pecan Keto Ice Cream recipe that’s low in carbs and perfect for a ketogenic diet!
Ingredients:
For the Ice Cream:
- 2 cups heavy cream
- 1 cup unsweetened almond milk (or coconut milk)
- 1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
- 1 tsp vanilla extract
- 4 large egg yolks
- 1/4 cup butter (preferably grass-fed)
- 3/4 cup pecans, chopped
- Pinch of salt
Instructions:
1. Toast the Pecans:
- In a small skillet, melt the butter over medium heat. Add the chopped pecans and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the pecans are golden and fragrant. Remove from heat and set aside to cool.
2. Prepare the Ice Cream Base:
- In a saucepan, combine the heavy cream and almond milk. Heat over medium heat until it just starts to simmer, but don’t let it boil.
3. Whisk the Egg Yolks:
- In a separate bowl, whisk the egg yolks with the powdered erythritol until smooth and slightly pale.
4. Temper the Egg Yolks:
- Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly. This helps temper the eggs and prevents them from curdling. Then, slowly pour the egg mixture back into the saucepan with the rest of the cream, whisking continuously.
5. Thicken the Mixture:
- Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 3-5 minutes). Don’t let it boil, or the eggs will scramble.
6. Add Vanilla:
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for 15-20 minutes.
7. Chill the Mixture:
- Once the mixture has cooled, cover and refrigerate for at least 2-4 hours or overnight. This step is important for developing the flavors and ensuring a creamy texture.
8. Churn the Ice Cream:
- After the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
9. Add the Pecans:
- During the last 5 minutes of churning, add the buttered pecans to the ice cream. Allow them to mix in evenly.
10. Freeze the Ice Cream:
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Serving:
- Scoop and serve your Butter Pecan Keto Ice Cream with extra toasted pecans on top if desired!
Tips:
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and freeze it, stirring every 30 minutes for 2-3 hours to break up ice crystals.
- Sweetener: You can adjust the sweetness to your taste, but powdered erythritol works best for smooth texture.
- Storage: Store any leftovers in an airtight container in the freezer for up to a week. Let it sit at room temperature for 5-10 minutes before scooping, as keto ice cream tends to harden more than regular ice cream.
This Butter Pecan Keto Ice Cream is rich, buttery, and perfect for a guilt-free treat on a low-carb diet!