You know how people say Chinese food isn’t filling? How one can just keep eating and eating, and still be hungry 30 minutes later, well, that’s how I feel about ice cream. I can keep eating ice cream and never get my fill.
I enjoy ice cream so much that it is really the only thing I miss while on the keto diet. Well, ice cream and donuts…ice cream, donuts, and fresh tortillas…ice cream, donuts, tortillas, and Mama Maria’s black beans….ice cream, donuts, tortillas, black beans, and fresh biscuits….I think that about covers it.
Moving on. About a year ago I got an Ice Cream maker and went crazy. I was making Ice Cream about every two days. Constantly running the new Ice Cream machine, so up went my electrical bill and weight. I realized I had a problem when I made a fresh strawberry, egg nog, bourbon pecan, vanilla, smores, and chunky biscoff in just 3 days. A whole bunch of Ice Cream and not much freezer space.
So, I had a decision to make. Keep feeding my addiction and waist size by purchasing another freezer or step away from the Ice Cream maker for a while. I sadly chose to store the Ice Cream machine in the pantry instead of cuddling with it every night before bed.
However, the ice cream maker did not stay in the pantry for long. I quickly started adapting classic recipes and making them keto friendly. This Keto Butter Pecan recipe is my favorite!
Check out the video above to see how this heavenly keto ice cream is made. The ingredients are below, happy cooking!
ICE CREAM BASE
- 2 cups Heavy Cream
- 1 cup Coconut Milk
- 7 Egg Yolks
- 2 Cinnamon Sticks
- 1 tbsp Freshly Grated Nutmeg
- 1.5 tbsp Vanilla Extract
- .5 cup of white sugar
Fixin’s
- 1 cup Pecans
- 3 tbsp Unsalted Butter
- 1 tsp Salt
- 3 Ghirardellil Dark Chocolate Squares
