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This is now known as “the ice cream that nearly broke me” in my family.

I love ice cream but it’s got to be creamy and smooth. I find that low carb ice creams can easily become icy or just not quite right as far as the texture goes. I know that using egg yolks helps with the creaminess and stability and I also know that vegetable glycerine will do wonders in stopping that iciness.

But I did not know that xylitol will result in a much softer ice cream, so the first batch that I made had a lot more xylitol in it. Not only was it waaaay too sweet, but it also wouldn’t freeze. No matter what I tried, I could not get it past the extremely soft serve stage. I made edible anti-freeze! I will say that the texture was divinely smooth though.

So, I made and re-made batches until I found the perfect balance of these ingredients to create a luscious, creamy ice cream. I was so sick of the sight of ice cream by the end of it! But it was worth every second. Enjoy!

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Note: Xylitol improves the texture and add softness but you can use other low-carb sweeteners too: Erythritol, Swerve, stevia or monk fruit based sweeteners. To prevent any gritty texture, process in a coffee grinder or a blender to "powder".

0 days, 3 hours, 30 minutes Hands-on 30 minutes Overall 3-4 hours Serving size large scoop, 113 g/ 4 oz Allergy information for Keto Brown Butter Pecan Ice Cream ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, large scoop, 113 g/ 4 oz)

Net carbs 5.9 grams Protein 3.7 grams Fat 39.6 grams Calories 398 kcal Calories from carbs 6%, protein 4%, fat 90% Total carbs 7.5 grams Fiber 1.6 grams Sugars 5.5 grams Saturated fat 18 grams Sodium 36 mg ( 2 % RDA ) Magnesium 27 mg ( 7 % RDA ) Potassium 154 mg ( 8 % EMR )

Ingredients (makes 10 servings) 500 ml heavy cream (16.9 fl oz)

250 ml unsweetened almond milk (8.5 fl oz)

80 g unsalted butter (2.8 oz)

1 1 / 2 cups pecans, chopped into your preferred size (163 g/ 5.7 oz)

cups pecans, chopped into your preferred size (163 g/ 5.7 oz) 2 tsp sugar-free vanilla extract

4 large egg yolks

1 tsp vegetable glycerine

1/ 4 cup granulated Xylitol (50 g/ 1.8 oz)

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman