Homemade Butter Pecan Keto Ice Cream Recipe
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)
Ingredients
- 1 1/2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 4 large egg yolks
- 1/2 cup Erythritol or keto-friendly sweetener
- 1 tsp Vanilla extract
- 1 tbsp butter
- 1/2 cup Pecans (roughly chopped)
- Pinch of salt
Instructions
- Melt butter in a saucepan over medium heat and toast chopped pecans for 3-5 minutes until fragrant. Set aside to cool.
- In another saucepan, heat heavy cream and almond milk until warm but not boiling.
- Whisk together egg yolks and erythritol until well combined and slightly thickened.
- Gradually pour warm cream mixture into egg yolks, whisking constantly, then return to the saucepan.
- Cook over medium-low heat for 5-7 minutes, stirring until it thickens and coats the back of a spoon.
- Remove from heat, stir in vanilla extract and salt, and let cool to room temperature. Refrigerate for at least 2 hours.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions, adding toasted pecans in the last few minutes
- Transfer to a freezer-safe container and freeze for at least 2 hours to firm up.