This keto butter pecan ice cream recipe is a deliciously creamy and low-carb treat that allows you to indulge in dessert without straying from your ketogenic diet. Made with rich butter, pecans, and a natural sweetener, it’s the perfect balance of flavor and texture.
This recipe ensures you can enjoy a dairy-free option while satisfying your sweet tooth with a crunchy pecan embellishment. It’s easy to make at home with just a few ingredients.
Keto Butter Pecan Ice Cream Recipe
This rich butter pecan ice cream features toasted pecans folded into a creamy base of butter and low-carb sweetener. It takes approximately 30 minutes of active time to prepare and requires freezing, yielding about 4 servings of smooth, decadent dessert.
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup unsalted butter
- 2/3 cup erythritol or other keto-friendly sweeteners
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans, chopped and toasted
Instructions
- Prepare the Base: In a saucepan, melt the butter over medium heat. Once melted, combine it with heavy cream, almond milk, erythritol, vanilla extract, and salt. Stir until well mixed and sweetener is dissolved.
- Chill the Mixture: Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Add Pecans: Gently fold in the toasted pecans during the last minutes of churning.
- Freeze: Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm. Let it sit at room temperature for a few minutes before scooping.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Churn Time: 20 minutes
- Total Time: 2 hours 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 30g
- Protein: 4g
- Carbohydrates: 4g
- Fiber: 1g
