Today is officially the first day of summer!
What better way to celebrate and beat the heat than with ice cream? Even though it’s summer as of today, I may or may not have already made multiple batches this during the spring… 😉
This is not *just* butter pecan ice cream – this is BROWNED Butter Pecan Ice Cream. Need I say more? Browned butter – YES. Pecans – YES. Ice Cream – ALWAYS! The browned butter adds almost a “warmness” and reminds me of a baked good. This ice cream was also dubbed as “Pecan Pie” ice cream by the family.
I came up with this new flavor using my original ice cream base (even tweaked it a little), and honestly this is my new favorite flavor. I can hurt myself on this stuff, it’s SO RIDICULOUSLY DELICIOUS. It is seriously addicting – so it could be a bad thing, but still good for you, right!?!
The ice cream base is very similar to my others, but I decided to cut back on the sweeteners. The ice cream is still perfectly sweet, however it does come out a bit more firm than my previous versions. You can use either base, but if you are concerned on how much sweetener is in the original, feel free to try this one.
Low Carb Browned Butter Pecan Ice Cream
Makes 2 batches
1 can organic coconut milk, unsweetened
1/4 cup + 1 Tbsp Swerve
1/2 cup + 2 Tbsp Xylitol
4 Tbsp butter, browned (56g)
1/2 tsp vanilla
4 cups heavy whipping cream
1 1/2 cups pecans, toasted with 1 Tbsp of butter and 2 tsp Swerve, chopped
Toast pecans in a skillet with 1 Tbsp of butter and 2 tsp of Swerve until fragrant. Set aside to cool, and chop. Cook butter until slightly brown/amber and has a nutty aroma. Cool slightly, then in a large bowl, mix browned butter and sweeteners well to let them dissolve slightly, then add coconut milk and vanilla. Stir well, letting sweeteners dissolve more. Add heavy cream and stir well.
Add half of the mixture to ice cream maker and churn according to manufacturer’s instructions. When almost thickened, add 3/4 cup of pecans to ice cream. When thickened, place in airtight container and freeze. Then repeat with second batch. Enjoy!
NOTE: I tested a batch with 1 cup of Xylitol only (no Swerve), but it made no difference in the consistency/softness of the ice cream once frozen – the sweeteners are up to you. Swerve only may make the ice cream rock hard when frozen.
Browned Butter Pecan Ice cream nutritional information: 20-24 servings, 1/2 cup serving – 349 calories; 33g fat; 3.3g carbs; 1.2g fiber; 2.1 net carbs.