Keto Dinner | Butter Pecan Ice Cream

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After our delicious new flavored fat bomb recipe, White Chocolate Butter Pecan fat bombs, we were inspired to use our pecans again. The combination of butter and pecan was made for low carb, high fat diets, so we kept going! We decided to make one of the most classic ice cream flavors- butter pecan!

You can also make this recipe without an ice cream maker. Simply pop the entire thing in the freezer and wait! Because this recipe is chunky, we recommend stirring every 30-45 minutes to make sure the pecans are even distributed in the ice cream. If you have an ice cream maker, definitely following the manufacturer’s instructions for how long to churn and cool and when to add the pecans.

But I did not know that xylitol will result in a much softer ice cream, so the first batch that I made had a lot more xylitol in it. Not only was it waaaay too sweet, but it also wouldn’t freeze. No matter what I tried, I could not get it past the extremely soft serve stage. I made edible anti-freeze! I will say that the texture was divinely smooth though.

I love ice cream but it’s got to be creamy and smooth. I find that low carb ice creams can easily become icy or just not quite right as far as the texture goes. I know that using egg yolks helps with the creaminess and stability and I also know that vegetable glycerine will do wonders in stopping that iciness.

Butter Pecan Ice Cream

Macros Per 1 Scoop
• 200 Calories
• 20g of Fat
• 2g of Protein
• 1g of Carbs
Serves 6 scoops
Prep Time 10 minutes
Servings: 6

Ingredients

  • 1 tsp vanilla extract
  • 2 egg yolks
  • 2/3 cup chopped pecans
  • 1/8 tsp xanthan gum
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1/3 cup So Nourished erythritol sweetener
  • 1 pinch Stevia

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Instructions

  1. First, Begin by melting the butter in a pan on a low flame and letting it brown very slighty. This will bring out more of the butter's flavor.
  2. Second, Add in the cream and allow it to come to a simmer.
  3. Next, Turn the heat down to the lowest setting and add the erythritol. Let it dissolve completely, stirring gently.
  4. Transfer the mixture to a deep mixing bowl and add a pinch of Stevia. Use an electric hand mixer to combine all the ingredients.
  5. While mixing at a medium speed, add xanthan gum to help the ingredients really bind and thicken.
  6. In a small bowl, separate egg yolks and add vanilla extract. Beat them a little slowly add them into your mixing bowl as you're beating your cream mixture.
  7. Lastly, add chopped pecans and fold them in with a spoon. You can toast the pecans in a bit of butter to bring out more of their nutty and sweet flavor!
  8. Place your bowl (or wherever you're going to store the ice cream) in the freezer. Because this ice cream has chunks of pecans in it, I suggest stirring with a spoon every 30-45 minutes to make sure the pecans are well incorporated and don't get frozen sitting at the bottom of the ice cream. Of course, if you have an ice cream maker, feel free to use that and use the manufacturers instructions.
  9. Let freeze for about 3 hours or until you can scoop it. If you let it freeze overnight, let it sit on the counter for a few minutes to soften so you can scoop it easily. Enjoy!



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