Homemade Butter Pecan Keto Ice Cream (No Gelatin!)
Indulge in this creamy, decadent Butter Pecan Keto Ice Cream made with only 8 simple ingredients! Perfectly rich and nutty, this guilt-free treat is free of gelatin and loaded with flavor. Here’s how to make it at home.
Ingredients:
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup granulated erythritol (or preferred keto-friendly sweetener)
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp butter extract
• 3 tbsp unsalted butter
• 1/2 cup pecans, chopped
Instructions:
1. Toast the Pecans:
• Heat a skillet over medium heat. Add 3 tbsp of butter and let it melt.
• Toss in the chopped pecans and cook for 3–4 minutes, stirring frequently, until fragrant and lightly toasted.
• Remove from heat and set aside to cool.
2. Prepare the Ice Cream Base:
• In a saucepan, heat the heavy cream and almond milk over medium heat until it begins to steam (do not let it boil).
• In a mixing bowl, whisk together the egg yolks and erythritol until smooth.
3. Temper the Eggs:
• Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking continuously to prevent curdling.
• Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture.
4. Cook the Custard:
• Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes).
• Remove from heat and stir in the vanilla and butter extracts.
5. Cool the Mixture:
• Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
6. Churn the Ice Cream:
• Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
• During the last 5 minutes of churning, add the toasted pecans.
7. Freeze & Serve:
• Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
• Scoop, serve, and enjoy your creamy homemade Butter Pecan Keto Ice Cream!
Tips for Success:
• Use roasted, salted pecans for an extra layer of flavor.
• If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until it reaches the desired consistency.
• Store in the freezer for up to 2 weeks in an airtight container.
This Butter Pecan Keto Ice Cream is rich, creamy, and perfect for satisfying your sweet tooth while staying on track with your keto lifestyle.
#KetoDesserts #ButterPecanIceCream #LowCarbTreats