For those embracing a ketogenic lifestyle, finding satisfying desserts can sometimes be a challenge. However, this keto butter pecan ice cream recipe offers a delightful solution, delivering a rich and creamy indulgence without the guilt. Easier to create at home than you might think, this recipe combines the comforting flavors of vanilla ice cream with a brown sugar taste and the satisfying crunch of lightly toasted buttered pecans.
Why Butter Pecan?
The allure of butter pecan lies in its harmonious blend of flavors. Toasted pecans, butter, sweetness, and a hint of salt create a magical combination that's hard to resist. This is precisely why recipes like keto butter pecan cookies and candied pecans have gained popularity.
The Secret to Creaminess: No Churning Required
This butter pecan keto ice cream recipe stands out because it is made in a mason jar and requires no churning and no ice cream machine to make it! This no-churn approach simplifies the process, making it accessible to everyone.
Ingredients You'll Need
For the Ice Cream Base:
- Heavy cream: The foundation of a creamy ice cream. Substituting it with whole milk or almond milk will result in an icier texture.
- Almond milk: Unsweetened almond milk helps to achieve the desired consistency without adding extra carbs.
- Sweetener: A blend of erythritol and allulose is recommended. Erythritol provides the bulk of the sweetness, while allulose helps maintain a softer texture in the frozen ice cream.
- Vanilla extract: Enhances the overall flavor profile, creating a classic vanilla base.
- Xanthan gum: This is a baking ingredient with a purpose, much like baking soda or cream of tartar. Most importantly, xanthan gum counteracts the tendency that keto sweeteners have to crystallize (especially erythritol!).
- Optional flavorings: Butter pecan flavoring can intensify the butter pecan taste. Maple extract and sugar-free maple syrup can also be added for a unique twist.
For the Buttered Pecans:
- Pecans: The star of the show, providing a nutty flavor and satisfying crunch.
- Butter: Adds richness and depth of flavor to the pecans.
- Sweetener: A low-carb brown sugar substitute, such as Besti Brown Monk Fruit Sweetener, replicates the taste of traditional brown sugar.
- Salt: Enhances the sweetness and complements the nutty flavor of the pecans.
Step-by-Step Instructions
1. Toasting the Pecans:
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Spread pecans in an even layer on an oven tray.
- Bake until browned, about 10 minutes, checking halfway to prevent burning.
- Melt butter in a pan over medium-low heat.
- Add toasted pecans, sweetener, and salt to the melted butter.
- Toss to coat and cook for about 2 minutes to lightly toast the pecans.
- Remove from heat and let cool completely.
2. Preparing the Ice Cream Base:
- In a saucepan, combine heavy cream, almond milk, and sweetener.
- Heat over low heat, stirring until the sweetener dissolves. Do not boil.
- In a separate bowl, whisk egg yolks until light in color.
- Temper the egg yolks by gradually adding a spoonful of the warm cream mixture to the yolks, stirring constantly.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
- Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 175 degrees F).
- Remove from heat and stir in vanilla extract and any optional flavorings.
- Allow to cool completely.
3. Churning (or Not!) the Ice Cream:
- With an ice cream maker: Pour the cooled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. Once churned to a creamy texture, fold in the cooled buttered pecans.
- Without an ice cream maker (No-Churn Method): Whip heavy cream in a large bowl until stiff peaks form. Gently fold in the cooled ice cream base and the cooled buttered pecans.
4. Freezing:
- Transfer the ice cream mixture to a freezer-safe container.
- Freeze for at least 5 hours, or preferably overnight, until firm.
- If freezing without an ice cream maker, stir the mixture every 30-45 minutes during the first few hours to prevent ice crystals from forming and ensure even distribution of pecans.
Tips for the Perfect Keto Ice Cream
- Sweetener Choice: Using a combination of sweeteners, such as erythritol and allulose, helps achieve a creamier consistency that doesn’t freeze rock hard. Xylitol also improves the texture and adds softness, but be mindful of its potential toxicity to pets and possible GI issues.
- Xanthan Gum: Be aware of xanthan gum's clumping tendency when adding it to the cream mixture.
- Salt Enhancement: During the caramelization process of the pecans, add a little sprinkle of salt to enhance the flavors.
- Vanilla Bean: Add the seeds from ¼ of a vanilla bean for extra flavor.
- Mason Jar Method: For a small batch, use a 16-ounce mason jar. Combine all ingredients, screw the lid on tight, and shake until the cream doubles in size. Freeze until solid.
- MCT Oil or Vodka: Adding a tablespoon of MCT oil or vodka can help prevent the ice cream from freezing too hard.
- Storage: Store leftover ice cream in the freezer for up to 2 weeks, especially if sweetened with allulose.
- Softening: Before serving, allow the ice cream to soften slightly for easier scooping.
Variations and Add-Ins
- Nut-Free Option: Omit the pecans and add sugar-free chocolate chips or other keto-friendly ingredients.
- Caramel Swirl: Drizzle keto caramel sauce on top of the ice cream for an even better flavor.
- Other Flavors: Use this recipe as a base for other keto ice cream flavors by adding sugar-free chocolate chips, peanut butter, cocoa powder, berries, or keto brownie bits.
Serving Suggestions
- Enjoy this keto butter pecan ice cream on its own as a satisfying dessert.
- Serve it as part of a keto ice cream pie, using a low-carb pie crust.
- Top it with keto caramel sauce or sugar-free chocolate syrup.
- Pair it with keto cookies or brownies for an extra special treat.
Addressing Common Concerns
- Hard Freezing: If you use erythritol as the sole sweetener, the ice cream may freeze incredibly hard. Using a combination of allulose and erythritol helps prevent this.
- Icy Texture: Using enough heavy cream and avoiding over-mixing can help prevent an icy texture.
- Sweetness Level: Adjust the amount of sweetener to suit your taste preferences.
- Crystallization: Xanthan gum counteracts the tendency that keto sweeteners have to crystallize
Nutritional Information
This recipe for Keto Butter Pecan Ice Cream Pie has 4g of carbs and 2.2g of fiber per serving. However, it's important to calculate nutritional information independently, as variations may occur based on specific ingredients and preparation methods.
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