Keto diets have gained widespread popularity for their effective results in weight management and health improvement. One of the challenges for those on a keto diet, however, is finding desserts that are both delicious and compliant with keto guidelines. Traditional ice creams are usually packed with sugar and carbohydrates, making them off-limits for keto dieters. But fear not! This keto butter pecan ice cream recipe is the perfect solution. It’s rich, creamy, and low in carbs, making it a guilt-free indulgence for anyone on a keto diet. The addition of condensed milk ensures a smooth texture while maintaining the low-carb requirements. In this guide, we’ll walk you through the steps to create a delectable keto butter pecan ice cream that satisfies your sweet tooth without derailing your diet.
Table of Contents
Ingredients
Before we dive into the step-by-step process, let’s take a look at the ingredients you’ll need for this recipe. The key to making a delicious keto ice cream lies in choosing the right ingredients that are low in carbs but high in flavor.
- Heavy Cream: The base of our ice cream, heavy cream provides a rich, creamy texture and helps to incorporate air, giving the ice cream a light and fluffy consistency.
- Unsweetened Almond Milk: This low-carb milk alternative keeps the ice cream keto-friendly while adding a slight nuttiness that complements the pecans.
- Keto-Friendly Sweetened Condensed Milk: This ingredient is essential for achieving a smooth, creamy texture without the sugar. You can make your own using heavy cream, butter, and a keto-friendly sweetener like erythritol or allulose.
- Egg Yolks: These add richness and help stabilize the ice cream, ensuring it doesn’t become too icy.
- Butter: Used to toast the pecans, the butter adds a deep, nutty flavor that elevates the entire dish.
- Pecans: The star of the show, pecans bring a delightful crunch and a rich, buttery flavor that pairs perfectly with the creamy base.
- Vanilla Extract: A must-have in any ice cream recipe, vanilla extract enhances the overall flavor profile and adds a touch of sweetness.
- Salt: Just a pinch to balance the flavors and bring out the natural sweetness of the ingredients.
- Optional Sweetener: Depending on your taste, you might want to add a bit more sweetener to the mix. Erythritol, monk fruit, or stevia are all great options.
Preparation Steps
Now that we have our ingredients ready, it’s time to start the preparation process. Making keto butter pecan ice cream is relatively simple, but it requires some attention to detail to get the perfect texture and flavor. Follow these steps carefully to ensure the best results.
1. Toasting the Pecans
Start by toasting the pecans, which enhances their natural flavor and gives the ice cream a wonderful, nutty aroma.
- Heat a skillet over medium heat and add 2 tablespoons of butter. Once melted, add the pecans.
- Stir frequently to avoid burning and toast until they are golden brown and fragrant, which should take about 5-7 minutes.
- Remove from heat and allow the pecans to cool. This step is crucial as it ensures the pecans retain their crunch in the ice cream.
2. Preparing the Custard Base
The custard base is the heart of the ice cream, providing richness and creaminess.
- In a medium saucepan, combine the heavy cream and unsweetened almond milk. Heat over medium-low heat until it just begins to simmer.
- In a separate bowl, whisk the egg yolks until they are pale and thickened.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This should take about 8-10 minutes.
- Remove from heat and stir in the keto-friendly sweetened condensed milk, vanilla extract, and a pinch of salt.
- Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
3. Churning the Ice Cream
Churning is the process that incorporates air into the ice cream, giving it that light, creamy texture.
- Once the custard is fully chilled, pour it into your ice cream maker.
- Churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.
- During the last few minutes of churning, add the toasted pecans to the mixture.
- The ice cream should thicken and resemble soft-serve when it’s done.
4. Freezing the Ice Cream
For a firmer texture, the ice cream needs to be frozen after churning.
- Transfer the churned ice cream into an airtight container.
- Cover the surface with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 4 hours, or until the ice cream is firm.
Tips for Success
Making homemade ice cream, especially a keto version, can be a bit tricky. Here are some tips to ensure your butter pecan ice cream turns out perfectly every time:
- Use Fresh Ingredients: The quality of your ingredients makes a big difference in the final product. Use fresh, high-quality cream, eggs, and nuts for the best flavor.
- Monitor Temperature: When making the custard, it’s important to cook it slowly over low heat. If the temperature is too high, the eggs can scramble, resulting in a lumpy texture.
- Chill Thoroughly: Make sure your custard base is thoroughly chilled before churning. This step is crucial for achieving a smooth, creamy texture.
- Don’t Overfill the Ice Cream Maker: Ice cream expands as it churns, so make sure not to fill your ice cream maker to the top. Leave some room for the mixture to expand.
- Customize Your Sweetness: Taste your custard before chilling and adjust the sweetness to your preference. Remember, some keto sweeteners can have a cooling effect or an aftertaste, so start with a small amount and adjust as needed.
Serving Suggestions
Keto butter pecan ice cream is delightful on its own, but there are many ways you can elevate this dessert:
- Drizzle with Keto Caramel Sauce: A homemade or store-bought keto caramel sauce pairs beautifully with the buttery pecans.
- Sprinkle with Sea Salt: For a gourmet touch, sprinkle a few flakes of sea salt on top of your ice cream before serving. The contrast of sweet and salty is irresistible.
- Add Chocolate Chips: For an extra layer of indulgence, stir in some sugar-free chocolate chips during the last few minutes of churning.
- Serve with Keto-Friendly Waffles: Create an impressive dessert by serving a scoop of butter pecan ice cream on top of a warm, keto-friendly waffle.
Nutritional Information
One of the benefits of making your own ice cream is that you can control the ingredients and nutritional content. Here’s a general overview of what you can expect from this keto butter pecan ice cream:
- Calories: Approximately 200-250 per serving, depending on the exact ingredients used.
- Fat: High in healthy fats from the cream, butter, and pecans, making this ice cream both satisfying and keto-compliant.
- Carbohydrates: Net carbs should be around 3-5 grams per serving, making this a perfect treat for a low-carb diet.
- Protein: Each serving will provide around 3-4 grams of protein.
Keto butter pecan ice cream is a delicious, satisfying dessert that allows you to indulge without compromising your dietary goals. By carefully selecting keto-friendly ingredients and following the steps outlined in this guide, you can create a rich, creamy ice cream that rivals any store-bought version. Whether you’re new to keto or a seasoned pro, this recipe is sure to become a favorite. Enjoy your guilt-free treat and share it with friends and family—everyone will love it, keto or not!
keto butter pecan ice cream recipe condensed milk
Equipment
- 1 Skillet For toasting the pecans.
- 2 Medium saucepan For heating the cream and almond milk and cooking the custard
- 3 Mixing Bowls: For whisking the egg yolks and combining ingredients.
- 4 Whisk For mixing the egg yolks and cream mixture.
- 5 Ice Cream Maker : For churning the ice cream
Ingredients
- Heavy Cream: 2 cups
- Unsweetened Almond Milk: 1 cup
- Keto-Friendly Sweetened Condensed Milk: 1/2 cup homemade or store-bought
- Egg Yolks: 4
- Butter: 2 tablespoons for toasting the pecans
- Pecans: 1 cup chopped
- Vanilla Extract: 1 teaspoon
- Salt: A pinch
- Optional Sweetener: To taste erythritol, monk fruit, or stevia
Instructions
- Toast the Pecans
- – Heat a skillet over medium heat and melt 2 tablespoons of butter.
- – Add 1 cup of chopped pecans and stir frequently to prevent burning.
- – Toast until the pecans are golden brown and fragrant, about 5-7 minutes.
- – Remove from heat and let the pecans cool.
- Prepare the Custard Base
- – In a medium saucepan, combine 2 cups heavy cream and 1 cup unsweetened almond milk. Heat over medium-low heat until it just begins to simmer.
- – In a separate bowl, whisk 4 egg yolks until pale and thickened.
- – Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- – Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 8-10 minutes.
- – Remove from heat and stir in 1/2 cup keto-friendly sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt.
- – Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Churn the Ice Cream
- – Pour the chilled custard into your ice cream maker.
- – Churn according to the manufacturer’s instructions, usually 20-30 minutes.
- – During the last few minutes of churning, add the toasted pecans.
- Freeze the Ice Cream
- – Transfer the churned ice cream into an airtight container.
- – Cover the surface with plastic wrap to prevent ice crystals from forming.
- – Freeze for at least 4 hours, or until the ice cream is firm.
