Low carb butter pecan ice cream

Obviously not the easiest recipe, but I just finished some commercial sugar-free butter pecan ice cream and thought I might be able to make something better myself. I thought that the whiskey was a nice addition to the caramel flavour.

The leftovers froze very solidly, despite the whiskey. (It still tasted great after I scraped out a serving.) I might try whipping the cream, folding in the cooled caramel mixture and the pecans, and then freezing it without churning it next time. I let it churn for 40 minutes or more but it didn’t take on much air.

  • 1 cup heavy cream
  • 1 cup unsweetened soy milk
  • 1 Tbsp. blackstrap molasses
  • 1/2 cup granulated erythritol
  • 1 tbsp butter
  • 15 drops vanilla stevia extract
  • 3/4 cup pecans
  • 1 tbsp butter, melted
  • ½ tsp salt
  • 2 cups heavy cream
  • 3 tbsp whiskey
  • 1 tsp vanilla extract
  • ¼ tsp stevia extract
  • ¼ tsp xanthan gum
  1. In a medium heavy-bottomed saucepan, combine 1 cup cream, milk, blackstrap molasses and erythritol.
  2. Bring to a boil, then reduce heat to medium-high and boil for about an hour, stirring frequently, until the mixture is golden brown and has a pleasantly caramelized flavour.
  3. Meanwhile, preheat oven to 325F and combine pecans, butter and salt in a baking dish, tossing to mix thoroughly.
  4. Bake 10 to 15 minutes, tossing ever 5 minutes, until golden brown.
  5. Let cool in pan then chop the pecans.
  6. When the milk mixture is finished cooking, stir in butter. Let mixture cool to room temperature.
  7. Whisk in whiskey, vanilla, stevia extract and heavy cream. Sprinkle with xanthan gum and whisk quickly to combine.
  8. Chill 2 to 3 hours.
  9. Churn in an ice cream maker according to manufacturer’s directions.
  10. Transfer to an airtight container, stir in salted pecans and press plastic wrap flush to the surface.
  11. Freeze until firm, about 2 more hours.