Low Carb Ice Cream Recipe
Every once in a while when an ice cream passes you by with its whimsical tunes calling, you might find it real hard to resist this instinctive childhood call. However, you now understand that your metabolism has slowed down. Besides, you cannot just start eating your weigh in frozen sugar. Fortunately for us, we have a substitute. Yes, low carb ice cream recipes exists, with various flavors such as the butter pecan, strawberry cheesecake, bacon toffee, brownie explosion plus many more. What is more awesome is that all these recipes do not need sugar! Here is one simple low carb ice cream recipe that should get you going, even without an ice cream maker:
Butter Pecan Ice Cream
This is a low carb vanilla ice cream mixed up with chopped pecans and butter. What is more important, this recipe can be used as a base for making ice cream of other different flavors! The basic ingredients include:
- 1 cup of heavy cream
- 2 tbsp butter
- A sugar substitute such as erythritol – 1/3 cup
- 2 egg yolks – you do not have to use these in your ingredients, however, egg yolks help your ice cream stay creamy and easy to scoop.
- 2/3 cups of chopped pecans
- 1 pinch of Stevia
- 1/8 xanthan gum
- 1 tbsp vanilla extract
Without an ice cream maker, simply pop the entire mixture and let it stay in the freexer while stirring every 30 to 45 minutes. This ensures the pecans are distributed evenly in the ice cream since this mixture is usually chunky. In case you happen to have an ice cream maker, things will be a little bit longer but you will get better results. Remember to look at the manufacturer’s instructions regarding how long you should churn and cool your mixture before adding the pecans.