Butter Pecan Ice Cream

So good you will find it hard to believe you can lose weight on this!   Just pace yourself, it will be easy to eat too much.  The very best Ice cream I have had in the year and a half I have been on Keto.  You are going to love this!

INGREDIENTS

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

Directions

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.

Serves 4

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.

Variation

You can also do this recipe by whipping the cream first.  This does 5 things:

1. It doubles the volume
2. It tastes a little more like frozen custard
3. it takes 6 hours to be ready instead of five
4. By doubling the volume you get more 1/2 cup servings, thereby reducing the carbs per serving
5. It does not need to be stirred as often.

I also leave out the almond milk or water in this variation.