Butter Pecan Keto Ice Cream

Welcome to a delectable journey into the world of keto-friendly desserts with our indulgent Butter Pecan Keto Ice Cream recipe. Perfect for those adhering to a low-carb lifestyle, this creamy delight promises to satisfy your sweet cravings without derailing your diet goals. Crafted with wholesome ingredients and a focus on low SmartPoints, this recipe blends simplicity with irresistible flavor.

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup powdered erythritol or your preferred low-carb sweetener
  • 4 egg yolks
  • 1/4 teaspoon xanthan gum (optional, for texture)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 3 tablespoons butter
  • Pinch of salt

Instructions:

  1. Toasting the Pecans: Begin by toasting the chopped pecans in a dry skillet over medium heat. Stir frequently until they turn golden and emit a nutty aroma. Remove from heat and set aside.
  2. Preparing the Ice Cream Base: In a saucepan over medium-low heat, combine the heavy cream, almond milk, and powdered erythritol. Heat gently until the mixture is warm, but not boiling.
  3. Tempering the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a ladleful of the warm cream mixture to the yolks, whisking constantly. This step ensures the eggs are slowly brought to temperature without scrambling.
  4. Combining and Thickening: Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir continuously over medium heat until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
  5. Adding Flavor and Texture: Once thickened, remove the saucepan from heat. Stir in the vanilla extract, xanthan gum (if using), and a pinch of salt. This combination enhances both the flavor and texture of the ice cream.
  6. Infusing the Butter Pecan Flavor: In a small skillet, melt the butter over medium heat. Add the toasted pecans and sauté briefly until they are well-coated with butter. Remove from heat and let cool slightly.
  7. Incorporating Pecans: Carefully fold the buttered pecans into the ice cream base, ensuring they are evenly distributed.
  8. Chilling the Mixture: Transfer the ice cream mixture to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
  9. Churning the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-30 minutes until it reaches a soft-serve consistency.
  10. Freezing for Firmness: Transfer the churned ice cream into a freezer-safe container. Cover tightly with a lid or plastic wrap and freeze for an additional 4 hours or until firm.
  11. Serving: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping into bowls or cones.

Nutritional Information (per serving):

  • Calories: 280
  • Total Fat: 29g
    • Saturated Fat: 16g
    • Trans Fat: 0g
  • Cholesterol: 150mg
  • Sodium: 40mg
  • Total Carbohydrates: 3g
    • Dietary Fiber: 1g
    • Sugars: 1g
  • Protein: 3g

SmartPoints Value: Each serving of this Butter Pecan Keto Ice Cream is low in SmartPoints, making it a guilt-free indulgence suitable for those following a Weight Watchers program.

Conclusion:

Indulge in the creamy richness of our Butter Pecan Keto Ice Cream, meticulously crafted to align with your dietary preferences without compromising on taste. This recipe not only satisfies your sweet tooth cravings but also provides a wholesome dessert option that fits seamlessly into your low-carb lifestyle. Enjoy the buttery goodness of toasted pecans combined with a velvety smooth ice cream base, all while staying mindful of your nutritional goals. Whether for a special occasion or a simple treat, this keto-friendly delight promises satisfaction with every scoop.