2 cups Heavy Whipping Cream
1/4 cup Almond milk or water
2 tablespoons Vanilla Exctract
1/2 cup Lankanto Monk Fruit sweetener
1/2 cup chopped Pecans
1/2 stick butter
Melt butter in medium skillet
Add pecans and cook, stirring occasionally until browned
Drain pecans and save butter to use elsewhere (I put it in my Bullet Proof Coffee)
Place in refrigerator or freezer to cool
Mix other ingredients together thoroughly
Then add cooled buttered pecans
Place in container with a lid (I use a loaf pan type plastic contaier)
Place in freezer for 5 hours
Stir about once an hour
Best served right after the 5 hours
Keep any leftovers in the freezer. They get quite hard. Let set out a bit before serving.
Sure you can taste it while stirring but be careful! It is so good it is easy to keep tasting and you will want to have some left when it’s done.
You can also do this recipe by whipping the cream first. This does 5 things:
- It doubles the volume
- It tastes a little more like frozen custard
- it takes 6 hours to be ready instead of five
- By doubling the volume you get more 1/2 cup servings, thereby reducing the carbs per serving
- It does not need to be stirred as often.
I also leave out the almond milk or water in this variation.