Can't have ice cream on a low carb or ketogenic diet? Think again! This incredibly delicious keto butter pecan ice cream has only 2.5g net carbs per scoop!
Scrape out the vanilla pod.
Add both the scraped out pod and the vanilla pulp into a small pot.
Add the heavy cream to the pot as well and bring to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Chop your pecan halves roughly if not already chopped.
Melt a tbsp of butter in a pan.
Add the chopped pecans and roast for 3-4 minutes on medium-high heat from all sides.
Set aside.
Follow the specific instructions of your personal ice cream maker.
Add the roasted butter pecans to your ice cream maker in the last 5 minutes or once the ice cream is almost done.
☝︎ Adding the pecans to the ice cream right away could cause trouble in a lot of ice cream makers, that's why I recommend adding them later on.
(It should be written in the instruction manual if you can or cannot do this.)
If your ice cream maker states that you can add ingredients like nuts/chocolate chips etc. right away then go on and follow the instructions of your machine.
Add the roasted butter pecans into your mixture.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto butter pecan ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
Enjoy one scoop at a time.
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 big scoop of ice cream
Servings 4
- Amount Per Serving
- Calories 377
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 1.1g5%
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Scrape out the vanilla pod.
Add both the scraped out pod and the vanilla pulp into a small pot.
Add the heavy cream to the pot as well and bring to a boil.
Keep stirring while the heavy cream begins to boil.
☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
Both will help to avoid burning the heavy cream.
In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.
☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
Place the big bowl with the egg mixture on top of a pot that's filled with water.
This will be our self-made double boiler for this time being.
Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.
☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
(It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)
Let the mixture cool down and chill it in the fridge for at least 30 minutes.
Chop your pecan halves roughly if not already chopped.
Melt a tbsp of butter in a pan.
Add the chopped pecans and roast for 3-4 minutes on medium-high heat from all sides.
Set aside.
Follow the specific instructions of your personal ice cream maker.
Add the roasted butter pecans to your ice cream maker in the last 5 minutes or once the ice cream is almost done.
☝︎ Adding the pecans to the ice cream right away could cause trouble in a lot of ice cream makers, that's why I recommend adding them later on.
(It should be written in the instruction manual if you can or cannot do this.)
If your ice cream maker states that you can add ingredients like nuts/chocolate chips etc. right away then go on and follow the instructions of your machine.
Add the roasted butter pecans into your mixture.
(Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
Place the bowl in your freezer.
Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
So if you start in the morning you should be able to enjoy your perfect keto butter pecan ice cream in the afternoon.
BUT:
You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
Enjoy one scoop at a time.
Fill your ice cream into a suitable container.
I recommend consuming the ice cream within 1-2 weeks.
Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
(It probably won't last long anyway because it's sooo delicious!)
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
