Keto Butter Pecan Ice Cream Recipe 🍨

If you're on a keto diet but have a hankering for something sweet, this Keto Butter Pecan Ice Cream is your dream come true. Rich, creamy, and chock-full of buttery pecan goodness, this treat doesn't just satisfy your sweet tooth—it's a flavor-packed experience that will make you forget you're on a diet in the first place. And the best part? It's incredibly easy to make at home with just a handful of ingredients. So, let's dive in and whip up some creamy deliciousness!

Preparation and cooking overview

Making this keto ice cream is simple! Begin by browning the pecans to a golden shade. Next, blend the heavy cream, almond milk, egg yolks, and vanilla into a smooth custard. Chill this mixture in the fridge. Then, combine it with the toasted pecans in an ice cream maker. After blending, transfer it to the freezer. Once firm, it's time to savor your delicious treat!

Chef's note

Feel free to put your twist on the keto pecan ice cream! Experiment with various keto-friendly sweeteners and tweak the sweetness as you like. Add some keto-friendly berries, like raspberries or blueberries, if you're in the mood for a fruity touch. Also, a hint of nutmeg or cinnamon can add a warm, cozy flavor. Dive in and make it uniquely yours!

For more inspiration check out our Dessert recipe.

🍨 Ingredients for this keto butter pecan ice cream recipe

To prepare this keto ice cream at home, you'll need the following ingredients:

Ingredient substitutions

Seeking to tweak or replace some ingredients? Check out these alternative suggestions:

Additional ingredients

Elevate the flavor of your keto ice cream recipe with these optional ingredients:

Cooking tools required

To make this homemade butter pecan ice cream recipe, you'll need the following tools:

Tool substitutes list

How to make Keto Butter Pecan Ice Cream: step-by-step guide

Cooking methods

Preparation steps

1. Gather and measure all the ingredients.
2. Chop the pecans.
3. Separate the yolks from the egg whites and keep them aside.

Cooking steps

1. In a skillet over medium heat, toast the pecans until they're lightly brown and aromatic. Set aside to cool.
2. In a saucepan, combine heavy cream and almond milk. Heat on medium until almost boiling, then remove from heat.
3. In a separate large bowl, whisk the egg yolks with the powdered erythritol until it's a smooth mixture.
4. Gradually add the warm cream and milk to the egg yolk blend, whisking non-stop. This keeps the eggs from curdling.
5. Pour this combined mixture back into the saucepan. On low heat, stir it constantly using a wooden spoon. Remove from heat once it's thick enough to coat the back of the spoon. Ensure it doesn't boil.
6. Stir in the vanilla extract and add a pinch of salt to the custard.
7. Add the unsalted butter to the custard mixture and stir until the butter completely melts.
8. Cover the custard and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or preferably overnight.
9. Once the custard is chilled, combine your creamy base with the toasted pecans in your ice cream machine. Churn it as per the machine's guidelines.
10. Transfer your churned ice cream into a container and pop it into the freezer. When it's set, and you're ready, serve generous scoops in bowls or on keto cones!

Chef's pro tip

To avoid curdling the eggs, always pour the warm cream into the egg yolks slowly, all while whisking non-stop. This method helps the eggs adjust smoothly without curdling. If you spot any lumps, just strain your mix through a fine sieve. This quick fix guarantees your ice cream turns out perfectly smooth and luscious!

How to make keto ice cream without an ice cream maker?

While an ice cream maker helps create that classic creamy texture, you can still make this delightful ice cream without one by using the freeze-and-stir method or the blender technique. These methods might not yield the exact texture of churned ice cream, but they will still give you a wonderfully flavorful and keto-friendly treat.

What to serve with butter pecan ice cream?

Pair our low-carb butter pecan ice cream with some of these keto-friendly sides:

How to make it healthier?

Here's how you can make this sugar-free ice cream recipe even healthier:

Time-saving tips

What can I prepare ahead of time?

Storage instructions

Note: Let the ice cream sit at room temperature for several minutes before scooping and serving. This helps the ice cream maintain its delightful consistency.

Recipe wrap-up conclusion

And there you have it—your very own batch of Keto Butter Pecan Ice Cream. Wasn't that a breeze? Now, you can indulge in a dessert that's not only mouthwateringly delicious but also keto-friendly. This recipe proves that cutting carbs doesn't mean you have to cut out the joys of a tasty treat. Just store any leftovers in an airtight container in the freezer, and you've got a go-to dessert.

Interested in trying out more keto-friendly desserts? Take a look at these recipes:

Frequently asked questions

📖 Recipe

Keto Butter Pecan Ice Cream

Indulge in the rich creaminess of Keto Butter Pecan Ice Cream, a guilt-free dessert blending the crunch of toasted pecans with a luscious, keto-friendly custard base.

5 from 1 vote

Print Rate Pin Recipe

Course: Dessert

Keyword: keto butter pecan ice cream, keto ice cream, low carb ice cream

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Process Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 968kcal

Ingredients

• 1 cup pecans chopped
• 2 cups heavy cream
• 1 cup unsweetened almond milk
• ½ cup erythritol
• 4 large egg yolks
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of sea salt

US Customary - Metric

Instructions

• In a skillet over medium heat, toast the pecans until they're lightly brown and aromatic. Set aside to cool.
• In a saucepan, combine heavy cream and almond milk. Heat on medium until almost boiling, then remove from heat.
• In a separate large bowl, whisk the egg yolks with the powdered erythritol until it's a smooth mixture.
• Gradually add the warm cream and milk to the egg yolk blend, whisking non-stop. This keeps the eggs from curdling.
• Pour this combined mixture back into the saucepan. On low heat, stir it constantly using a wooden spoon. Remove from heat once it's thick enough to coat the back of the spoon. Ensure it doesn't boil.
• Stir in the vanilla extract and add a pinch of salt to the custard.
• Add the unsalted butter to the custard mixture and stir until the butter completely melts.
• Cover the custard and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or preferably overnight.
• Once the custard is chilled, combine your creamy base with the toasted pecans in your ice cream machine. Churn it as per the machine's guidelines.
• Transfer your churned ice cream into a container and pop it into the freezer. When it's set, and you're ready, serve generous scoops in bowls or on keto cones!

Video

Nutrition

Nutrition Facts

Keto Butter Pecan Ice Cream

Amount Per Serving

Calories 968 Calories from Fat 898

% Daily Value*

Fat 99.8g154%

Saturated Fat 28.9g181%

Cholesterol 323mg108%

Sodium 216mg9%

Potassium 468mg13%

Carbohydrates 15.1g5%

Fiber 9.4g39%

Sugar 3.4g4%

Protein 13.4g27%

Calcium 200mg20%

Iron 3mg17%

*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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