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Keto Butter Pecan Ice Cream
Blue Bell ice cream is a Texas icon for sure and butter pecan is one of the most popular flavors, but alas, it’s not within reach of a Keto WOE. Nope, not even close. So, what’s a keto Texan to do? Well, create his/her own version of Keto Butter Pecan Ice Cream.
This particular recipe requires no cooking, so it’s not as dense and creamy as a custard base ice cream. It’s still creamy but in a refreshing way. And the pecans add a nice buttery texture. Even my mother who can be a bit fussy over some keto sweet recipes loved it!
The first thing you need to do is toast the pecans to really bring out the flavor. Make it easy on yourself and line a cookie sheet or rimmed baking pan with non-stick foil. Sure makes clean up so much easier. Seriously, who has time to clean when you can spend it making awesome keto recipes.
Melt the butter in the microwave in a medium-sized bowl, then toss the pecans in the melted butter. Spread the pecans on the baking sheet and pop in the oven. When you begin to smell the toasty scent of pecans, it’s time to pull it out of the oven and let it cool.
The trick to getting a nice creamy ice cream without making a custard is to whip heavy cream like you would for a dessert topping. Once the cream forms stiff peaks, add in the sugar substitutes and flavorings. You don’t have to use Sukrin Gold, but it sure gives it a nice brown sugar taste. You can also use Lankanto Golden if you happen to have that.
Next, add in the unsweetened coconut milk or almond milk, then stir in the rum. This isn’t mandatory, but it helps to keep the ice cream from freezing rock hard. Pour base into an ice cream maker. I have the Cuisinart CIM-42PC and love it. Very easy to use.
Once it’s done, put it in a larger shallow container, so it freezes faster. I personally like when it’s almost the consistency of regular grocery store-bought ice cream, but still has a softness to it.
- 1 cup Chopped pecans
- 3 Tbsp Butter
- 1 tsp Sukrin Gold or Swerve
- 1/8 tsp Sea salt
- 1 cup Heavy whipping cream
- 1/3 cup Swerve
- 1/4 cup Sukrin Gold or increase Swerve by 1/4 cup
- 1 tsp Vanilla extract
- 1 tsp Maple extract
- 1 tsp Caramel extract
- 1 Tbsp Butter pecan extract or increase caramel & vanilla to 2 tsp each https://amzn.to/2w8Var6
- 1 cup Unsweet coconut milk or almond milk
- 1 Tbsp Rum
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Preheat oven to 350F.
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Add butter to medium bowl and melt it in microwave.
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Add pecans and coat them well.
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Lightly spritz foil lined baking sheet with cooking spray or use non-stick foil.
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Spread pecans on baking sheet and sprinkle with the sweetener and salt.
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Put baking sheet in oven and toast them just until they become fragrant, 5-8 min.
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Remove from oven and allow to cool.
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Pour heavy whipping cream into medium chilled bowl and whip on high speed until stiff peaks form.
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Add sweeteners and extracts and mix well.
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Add coconut milk a little at a time until well incorporated.
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Stir in rum.
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Pour mixture in ice cream maker.
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When ice cream is almost ready, add in the pecans.
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Once done, scoop ice cream into shallow container and freeze until it's the preferred consistency
