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Keto Butter Pecan Ice Cream
How to Make It
Step
Recipe Steps steps 4 4 h 30 min
Step 1
Start by finely chopping the pecans and set aside. To a pan over medium-low heat, add the butter and swirl it around until it starts to melt, then add the crushed pecans and 5 tbsp powdered allulose. Mix using a spatula until the butter and sweetener begin to caramelize.
Step 2
Add a pinch of salt and continue stirring until the mixture becomes darker in color. Turn off the heat, then remove the pan from the heat and allow it to cool until it’s fully set. Once cooled, break the mixture into crumbly pieces.
Step 3
Add the butter pecan pieces into a mason jar together with heavy cream, vanilla extract, and 2 tbsp allulose. Screw the mason jar lid on tight and shake well until the mixture doubles in size. This should take about 1-3 minutes.
Step 4
Once the cream has thickened up, transfer the ice cream to the freezer and freeze for at least 6 hours or until solid. Allow the ice cream to thaw slightly before scooping. Enjoy with your favorite toppings.
Ingredients
- Pecans, raw – 0.25 cup
- Butter – 3 tbsp
- Allulose, powdered – 7 tbsp
- Salt – 1 dash
- Heavy cream – 1 cup
- Vanilla extract – 0.5 tsp
