Homemade Butter Pecan Keto Ice Cream with Only 8 Ingredients

Ingredients

• 2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk)
• 1/2 cup erythritol (or preferred keto-friendly sweetener)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 2 tbsp unsalted butter
• 1/4 cup chopped sugar-free chocolate (optional for extra flavor)

Instructions

1. Toast the Pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans and toast them for 3-5 minutes, stirring often, until they are golden and fragrant. Set aside to cool.
2. Mix the Base: In a medium saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, and salt. Heat over medium-low heat, stirring occasionally, until the mixture is warm and the sweetener is fully dissolved. Be careful not to let it boil.
3. Chill the Base: Remove the saucepan from the heat. Allow the mixture to cool to room temperature, then place it in the fridge for at least 2 hours to chill thoroughly.
4. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
5. Mix in Pecans and Chocolate: During the last few minutes of churning, add the toasted pecans and chopped sugar-free chocolate (if using) to the ice cream.
6. Freeze the Ice Cream: Transfer the churned ice cream to a container with a tight-fitting lid. Freeze for at least 4 hours, or until firm.
7. Serve: Scoop out and enjoy your homemade keto-friendly butter pecan ice cream!