Butter Pecan Ice Cream

Butter Pecan Ice Cream 

2/3 Cup Pecans
1 Tbsp Butter
Fine Salt
1 Lg Pasturized Eggs
1½ Tbsp Swerve or Truvia
¼ tsp Xanthan Gum
1 Tbsp Vegetable Glycerin
  Important note: Be sure to get a USP certified Food Grade glycerin. Some glycerins are TOXIC and should not be consumed.
1 big pinch Salt
1 Tbsp LorAnn Oils Flavor Fountain Flavoring
  Butter Pecan Flavor
22 drops Liquid Sucralose
2¼ Cups Heavy Cream

Preheat oven to 350°F. Place the butter on a cookie sheet with an edge all the way around it. Put butter in oven to melt. This only takes a few minutes. Pour pecans into melted butter and stir to coat well. Bake pecans for 4 minutes. Stir pecans and bake for another 4 minutes. When pecans are done salt liberally with the fine grain salt. Pecans should be quite salty. Let pecans cool then chop or break them into small pieces.

Beat eggs with hand mixer on highest speed until light and fluffy. Mix Swerve or Truvia and Xanthan Gum together. Sprinkle into eggs while beating on highest speed. Eggs will thicken slightly. Add salt, flavoring and liquid sucralose.

Freeze in an ice cream maker according to manufacturer's instructions.

When the ice cream is almost done, stir in pecan pieces.


Serving size: 2.25 ounces by weight (~64g)
Calories: 250
Carbohydrates: 4g
Protein: 2.5g
Fat: 25g

Watch Video


For more great low-carb ice creams and more information on how to make low-carb ice cream in general check out Gerard Pinzone's Blog. He's the man with the science.