INGREDIENTS:
For the Blueberry Ice Cream:
2 cups heavy cream
1 cup unsweetened almond milk
1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (unsweetened)
3 large egg yolks
For the Pecan Topping:
1/2 cup chopped pecans
1 tablespoon butter
1 tablespoon powdered erythritol
INSTRUCTIONS
For the Pecan:
In a small pan, melt the butter over medium heat.
Add the chopped pecans and powdered erythritol.
Stir continuously until the pecans are coated in the butter and erythritol and are lightly toasted (about 3-4 minutes). Be careful not to burn them. Let it cool
For the Blueberry Ice Cream:
In a medium saucepan, combine the heavy cream and almond milk. Heat the mixture over medium heat until it begins to simmer. Remove it from the heat immediately.
In a separate bowl, whisk the egg yolks and powdered erythritol together until they are well combined and slightly thickened.
Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs. Gradually add more hot cream, continuing to whisk.
Pour the egg and cream mixture back into the saucepan and return it to the stove over low heat.
Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract. Let it cool for a few minutes.
Add the blueberries to the mixture and use an immersion blender or a regular blender to puree the mixture until smooth. If using a regular blender, be sure to let the mixture cool completely before blending.
Add in the coated Pecans, fold it in the puree until mixed well
Pour the blueberry ice cream base with pecans into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until it's firm.
No worries if you don't own an ice cream maker. After preparing the ice cream, simply transfer it into a metal pan or pans, depending on what you have available. Pop the pan(s) into the freezer for about an hour.
Once that hour has passed, take the ice cream out of the freezer and give it a good stir with a spoon. Then, return it to the freezer. You'll need to repeat this step two more times, which totals three hours.
After these three hours, your no-churn Keto Blueberry Ice Cream with Pecans ice cream will be ready to scoop
ENJOY!
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