Keto butter pecan ice cream is a rich and creamy indulgence that is easier than you think to create at home! Vanilla ice cream with a brown sugar taste is combined with lightly toasted buttered pecans. Whether you use the ice cream maker instructions or the no churn method, you’ll be in low carb ice cream heaven in no time!
With only 3 carbs per serving, this is a no-guilt keto ice cream treat!
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Butter Pecan Keto Ice Cream That Won’t Crystallize
Have you had issues with keto sweeteners crystallizing in your supposed-to-be-creamy low carb dessert recipes? Me too. So what’s a dessert lover to do?
The best solution I’ve come up with so far is an ingredient well-known in the gluten-free world: xanthan gum.
Xanthan gum is a baking ingredient with a purpose, much like baking soda or cream of tartar. It has properties that help in lots of different ways depending on the recipe and your needs, but in this ice cream, it does two things.
Most importantly, xanthan gum counteracts the tendency that keto sweeteners have to crystallize (especially erythritol!). This was what I was looking for! If you’ve tried making low carb ice cream with erythritol, you know exactly what I’m talking about. It’s gritty, hard, and not the smooth and creamy texture you expect and crave in ice cream.
As an added bonus, xanthan gum also helps the ice cream to have a creamier consistency.
When you add your xanthan gum, be aware of its clumping tendency. You don’t want to just dump it into the cream mixture. Sprinkle it as thinly on the mixture as possible so that it will dissolve and not clump.
And now to the recipe! I hope you enjoy it as much as my family has. My kids (who are young and NOT on keto) were so shocked when I told them this was keto and they said, “Mom, you HAVE to put this on the blog! It’s so yummy!” I was happy to oblige. ;)
Keto Butter Pecan Ice Cream Recipe
Yield: 6 servings
Keto butter pecan ice cream is a rich and creamy indulgence that is easier than you think to create at home! Vanilla ice cream with a brown sugar taste is combined with lightly toasted buttered pecans. Whether you use the ice cream maker instructions or the no churn method, you'll be in low carb ice cream heaven in no time!
Toast the pecans in a skillet in the butter and the pinch of salt for 4-6 minutes till lightly browned, stirring constantly so they don't burn. If you see smoke, your heat is too high or you're not stirring enough. Set aside to cool.
In a saucepan, heat the coconut milk (or almond milk) and 1 cup of the cream. Very slowly, sprinkle the xanthan gum into the cream while whisking. DO NOT dump the xanthan gum in all at once--it will clump. Sprinkle it in very small amounts.
Stir occasionally and do not allow to simmer or boil. You should be getting very slight amounts of steam from the top of the milk/cream. Add the monkfruit sweetener and whisk till dissolved.
Slowly drizzle 1 cup of the hot milk and cream mixture into the eggs while whisking constantly (this tempers the eggs so that they don't cook in the hot milk).
Slowly drizzle all of the egg and milk mixture back into the pan with the rest of the milk mixture while whisking.
Cook and stir on low heat till the mixture will coat the back of a spoon. Remove from heat and stir in the remaining cream and vanilla.
Allow to cool to room temperature, stirring from time to time to prevent a skin from forming on the custard. Cover and refrigerate for at least 2 hours or overnight.
Stir in the toasted pecans and freeze according to your machine's directions (for myCuisinart Ice Cream Maker, it's usually 25-30 minutes, sometimes less with keto ice cream because of the richness). Eat soft or transfer to freezer for at least 2 hours.
After freezing, allow ice cream to sit on counter at room temperature for 5-10 minutes before scooping. Enjoy!
No Churn Instructions
You can make this NO CHURN ice cream by whipping the last cup of cream (in step 6) and vanilla till stiff peaks form and then gently folding it into the completely cooled egg/milk mixture. Spread evenly into an 8" x 8" glass pan (or other material is fine) and freeze at least 2 hours. Allow to sit on the counter for at least 5-10 minutes before scooping. Enjoy!
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