Butter Pecan Ice Cream
Macros per 1 scoop:
• 200 Calories
• 20g of Fat
• 2g of Protein
• 1g of Carbs
Servings Prep Time
6scoops 10minutes
Passive Time
Servings Prep Time
6scoops 10minutes
Passive Time
  1. Begin by melting the butter in a pan on a low flame and letting it brown very slighty. This will bring out more of the butter’s flavor.
  2. Add in the cream and allow it to come to a simmer.
  3. Turn the heat down to the lowest setting and add the erythritol. Let it dissolve completely, stirring gently.
  4. Transfer the mixture to a deep mixing bowl and add a pinch of Stevia. Use an electric hand mixer to combine all the ingredients.
  5. While mixing at a medium speed, add xanthan gum to help the ingredients really bind and thicken.
  6. In a small bowl, separate egg yolks and add vanilla extract. Beat them a little slowly add them into your mixing bowl as you’re beating your cream mixture.
  7. Lastly, add chopped pecans and fold them in with a spoon. You can toast the pecans in a bit of butter to bring out more of their nutty and sweet flavor!
  8. Place your bowl (or wherever you’re going to store the ice cream) in the freezer. Because this ice cream has chunks of pecans in it, I suggest stirring with a spoon every 30-45 minutes to make sure the pecans are well incorporated and don’t get frozen sitting at the bottom of the ice cream. Of course, if you have an ice cream maker, feel free to use that and use the manufacturers instructions.
  9. Let freeze for about 3 hours or until you can scoop it. If you let it freeze overnight, let it sit on the counter for a few minutes to soften so you can scoop it easily. Enjoy!