Butter Pecan Keto Ice Cream
Indulge in this creamy, rich Butter Pecan Keto Ice Cream made with low-carb ingredients. Packed with buttery pecans and perfect for your keto lifestyle.
Ingredients
- 2 cups heavy cream full-fat
- 4 tbsp unsalted butter
- 1 cup chopped pecans toasted
- ½ cup erythritol or stevia low-carb sweetener
- 1 tsp vanilla extract
- 4 egg yolks
- ¼ tsp sea salt
- ¼ cup coconut milk optional, for extra creaminess
Instructions
- Toast the Pecans: Melt 1 tbsp butter in a pan, add the chopped pecans, and cook until golden brown and fragrant (about 3-5 minutes). Set aside to cool.
- Make the Custard: In a saucepan, melt the remaining butter and combine with heavy cream. In a separate bowl, whisk egg yolks and sweetener. Gradually add the hot cream mixture to egg yolks. Return to pan and cook on low until thickened, about 5 minutes.
- Chill: Let the custard cool. Transfer to a container and refrigerate for at least 2 hours or until completely cool.
- Churn: Once chilled, pour the custard into an ice cream maker and churn according to manufacturer’s instructions.
- Add Pecans: After churning, fold in the toasted pecans.
- Freeze: Transfer to a container and freeze for 4 hours or until firm.
- Serve: Scoop and enjoy your creamy, buttery keto ice cream!
Notes
- For dairy-free, substitute heavy cream with coconut cream and butter with dairy-free options.
- Sweetener can be adjusted based on taste preference.
- Use an ice cream maker for the best texture.