Homemade Butter Pecan Keto Ice Cream

This homemade keto butter pecan ice cream is creamy, rich, and full of buttery, nutty flavors! With no added sugar, it’s a perfect way to indulge in a classic favorite without the carbs.

Equipment

• Medium saucepan
• Whisk
• Mixing bowl
• Ice cream maker (optional, but recommended for smooth texture)

Ingredients

• 1 ½ cups heavy cream
• 1 cup unsweetened almond milk
• 4 large egg yolks
• ½ cup erythritol or keto-friendly sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• ½ cup pecans, roughly chopped
• Pinch of salt

Instructions

1. Toast the Pecans
   In a medium saucepan over medium heat, melt the butter and add the chopped pecans. Stir frequently for 3-5 minutes until the pecans are fragrant and slightly toasted. Set aside to cool.
2. Prepare the Ice Cream Base
   In a separate saucepan, heat the heavy cream and almond milk over medium heat until it’s warm, but not boiling.
3. Mix the Eggs and Sweetener
   In a mixing bowl, whisk together the egg yolks and erythritol until well combined and slightly thickened.
4. Temper the Egg Mixture
   Slowly pour a small amount of the warm cream mixture into the egg yolk mixture, whisking constantly. Gradually add the rest of the warm cream to the egg mixture, whisking until smooth.
5. Cook the Custard
   Pour the mixture back into the saucepan. Heat over medium-low, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Don’t let it boil.
6. Add Vanilla and Cool
   Remove from heat, then stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until well-chilled.
7. Churn the Ice Cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes, add the toasted pecans.
8. Freeze
   Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.

Tips

• No Ice Cream Maker? Pour the custard into a shallow container and freeze. Stir every 30 minutes for 2-3 hours for a creamy consistency.
• Extra Crunchy Pecans: Toast the pecans a bit longer or add some towards the end of the churning.

Enhance Creaminess and Flavor with a Hint of Browned Butter

For an extra layer of depth, try browning the butter before adding it to the pecans. Gently heat the butter in a saucepan until it turns golden brown and emits a rich, nutty aroma, then toss in the chopped pecans to toast. The browned butter gives the ice cream a richer, caramel-like undertone that beautifully complements the pecans, making each spoonful even creamier and more decadent. This simple step adds a gourmet twist that elevates the classic butter pecan flavor to new heights.

Storage

Store any leftovers in a tightly sealed container in the freezer for up to 2 weeks. Let it sit for 5 minutes at room temperature before scooping.

FAQs

Can I use other nuts?
Yes! Try walnuts or almonds for a variation.

What if I don’t like almond milk?
You can replace it with coconut milk, but keep in mind it may add a subtle coconut flavor.

Nutrition (Per Serving)

• Calories: 220
• Fat: 20g
• Protein: 3g
• Net Carbs: 2g

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