Description
This creamy and indulgent Butter Pecan Keto Ice Cream is the perfect low-carb treat. Rich in flavor and made with simple ingredients like heavy cream, almond milk, and buttery toasted pecans, it delivers the sweet satisfaction of traditional butter pecan ice cream—without the carbs!
Ingredients
Scale
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup powdered erythritol
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- In a mixing bowl, whisk together heavy cream, almond milk, and powdered erythritol until well combined.
- Stir in melted butter and vanilla extract.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add in the chopped pecans.
- Transfer ice cream to a container and freeze for at least 2 hours before serving.
Notes
- For a smoother texture, make sure to churn the ice cream for the full recommended time in your ice cream maker.
- If you don’t have an ice cream maker, you can place the mixture in a shallow pan and stir every 30 minutes until it reaches the desired consistency.
- Adjust the sweetness by adding more erythritol, depending on your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes