Low Carb Butter Pecan Ice Cream
Ingredients:
- .25 c Butter
- 2 c Heavy Cream
- .5 c Swerve Sweetener Powdered
- .25 tsp Sea Salt
- 2 Egg Yolks
- 2 tsp Maple Extract
- 1 tbsp Swerve Sweetener
- 1 tbsp Coconut Oil
- 2 tbsp Pecans chopped
Instructions:
- Melt the butter, heavy cream, Swerve sweetener and salt in a small saucepan. Heat over low heat do not boil.
- Whisk egg yolks until light in color. Take a spoonful of the buttercream mixture and stir into the yolks to temper them. Continue with a few more spoonfuls then gradually add in the remaining yolk into the mixture on the stove.
- Continue to stir until mixture thickens over low heat, and coats the back of a spoon, 175 degrees F. Pour into a bowl to cool in the fridge for 30 minutes.
- Then add maple extract, Swerve sweetener or sweetener of choice, and coconut oil.
- Once combined pour mixture into your ice cream machine. Follow the manufacturer's instructions. Stir in pecans then spread ice cream into an 8 by 5 loaf pan and freeze for 2-3 hours for soft serve.
Nutrition
Calories: 302kcal | Carbohydrates: 15g | Protein: 2g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 148mg | Potassium: 59mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1115IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 0.2mg
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