Even after this ice cream is frozen, it is still soft and scoopable!
1-1/2 cup heavy cream (use unsweetened coconut milk in a can for dairy free option)
1-1/2 cup nut milk unsweetened
1 tsp butter pecan flavoring or whatever flavor extract you want
3/4 Cup Allulose, this is important! It’s what keeps the ice cream from getting rock hard
1 cup raw pecans, chopped
1 Tbsp butter
Mix cream, milk, Allulose and flavoring together with a whisk. Add to ice cream maker.
Meanwhile, sauté pecans in butter for three minutes on stovetop then let cool.
Once cool, add pecans to ice cream the last few minutes in the ice cream maker.
This is the ice maker I use: https://amzn.to/3Tm9plA
Allulose: https://amzn.to/44NNw44
One response to “Butter Pecan Ice Cream”
Paula –
Made this today as written and it is a fabulous treat! It looks and tastes like a rich ice cream. I used pecan extract and pan roasted the pecans in butter. WOW!