Go Back
keto maple pecan ice cream with fresh pecans on top

Keto Maple Pecan Ice Cream

It is your favorite flavor re-created without the sugar and all of the taste!
Course keto, keto dessert, sugar free
Servings 4 scoops

Ingredients
  

  • 1 3/4 cup heavy cream or full fat canned coconut milk for dairy free
  • 1/2 cup unsweetened almond milk
  • 1/4 cup confectioners style erythritol sweetener
  • 1/4 cup allulose sweetener
  • 3 large egg yolks
  • 2 tbsp vodka or omit but will end up harder in freezer
  • 1/4 tsp maple extract or more to taste
  • 1/4 tsp xanthan gum optional but recommended

Instructions
 

  • If you have an ice cream maker, follow the manufacturer's instructions.
    I use my Kitchen Aid Ice Cream Maker bowl that attaches to my Kitchen Aid Mixer and have had it for years!
    It needs to go in the freezer beforehand.
  • In a small saucepan heat heavy cream, unsweetened almond milk & sweeteners.
  • Whisk until it starts to steam and sweeteners have dissolved.
  • Put yolks in a medium bowl.
  • While whisking yolks, slowly add heated milk mixture.
  • Cool completely then chill in the fridge up to 3 hours minimum.
  • Now stir in the vodka & extracts.
  • Process in ice cream maker or freeze in shallow pan stirring every hour.
  • Once frozen through, serve immediately or store in an air tight container in the freezer for up to a week.
    It stays softer than normal with the addition of the vodka. If you omit it then the ice cream will have to sit out for 15 minutes before being able to be scooped.
Keyword allulose, dairy free, easy keto, keto, low carb ice cream, sugar free ice cream, vegan ice cream