Butter Pecan Ice Cream
Toasty, nutty homemade butter pecan ice cream — better than store-bought, easy to churn, with a low-carb keto option.
Servings: 10
Ingredients
- 2 cups heavy cream use all cream for keto
- 1 cup whole milk or swap for more cream — keto
- ¾ cup sugar or allulose/erythritol — keto
- 1 cup pecans chopped
- 3 tbsp butter
- 1 tsp vanilla
- Pinch of salt
Instructions
- Melt butter in a pan over medium heat, add pecans, and toast until deeply golden. Add a pinch of salt and cool.
- Whisk together cream, milk, sweetener, and vanilla until dissolved.
- Churn in an ice cream maker until soft-serve consistency.
- Add the toasted pecans a few minutes towards the end.
- Freeze in a container for 2-3 hours for a firm texture.
- Rest a few minutes before scooping.
Video
Notes
- Toast the pecans in butter for the best, deepest flavor.
- For keto: use all heavy cream and swap sugar for allulose or erythritol.
- Save some pecans to fold in at the end for crunch in every scoop.
- Let it soften a few minutes before serving.
Nutrition
Calories: 347kcal | Carbohydrates: 18g | Protein: 2g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 261mg | Potassium: 108mg | Sugar: 16g | Vitamin A: 885IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.3mg
