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This homemade Keto Maple Pecan Ice Cream is the perfect fall treat. Just because the weather is cooling down, doesn't mean we have to put away the Ice Cream!
Best Keto Ice Cream
There are so many Keto dessert recipes in the Keto Diet. I love that we can really find all of our favorite foods Keto friendly.
Is Ice Cream Ketogenic?
You can have Keto Ice Cream if you use ingredients that are Keto Friendly.
Can you make homemade keto ice cream
There are so many great homemade keto ice cream recipes that use a Keto friendly substitute and heavy whipping cream.
This Keto Friendly Ice Cream Recipe is such a delicious addition to our collection. With fall coming, this recipe has the delicious maple flavors of fall mixed with the creamy taste of Ice Cream.
Serves 6-8
Ingredients:
● 2 c. Heavy whipping cream
● ½ - 1 tsp Liquid Stevia
● ¾ c. Unsweetened vanilla almond milk
● 1 tsp. Vanilla extract
● ½ tsp. Maple flavoring extract
● 2 tbsp. Keto-friendly maple syrup (we used maple pecan)
● Chopped pecans for garnish
How to make Keto Maple Pecan Ice Cream
1. Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it thickens and just begins to form semi-soft peaks.
2. Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to the mixing bowl.
3. Mix in the vanilla extract, maple flavoring extract and keto friendly syrup.
4. Blend the ingredients together at a medium speed until they thicken again.
5. Taste the mixture to see if more sweetener needs to be added. If you would like it to be sweeter, you can add another ½ teaspoon of liquid Stevia at this time. Avoid adding too much liquid Stevia, as it can give your ice cream a bitter taste.
6. Once the mixture has thickened, pour it into your prepared ice cream maker, and make it according to your machine’s instructions. For us, it took about 20 minutes.
7. Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans.
Leftover ice cream can be kept in the freezer in an airtight container.
Keto Pecan Maple Ice Cream
Serves 6-8
Ingredients:
● 2 c. Heavy whipping cream
● ½ - 1 tsp Liquid Stevia
● ¾ c. Unsweetened vanilla almond milk
● 1 tsp. Vanilla extract
● ½ tsp. Maple flavoring extract
● 2 tbsp. Keto-friendly maple syrup (we used maple pecan)
● Chopped pecans for garnish
Instructions:
Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it
thickens and just begins to form semi-soft peaks.
Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to
the mixing bowl.
Mix in the vanilla extract, maple flavoring extract and keto friendly syrup.
Blend the ingredients together at a medium speed until they thicken again.
Taste the mixture to see if more sweetener needs to be added. If you would like it to
be sweeter, you can add another ½ teaspoon of liquid Stevia at this time. Avoid
adding too much liquid Stevia, as it can give your ice cream a bitter taste.
Once the mixture has thickened, pour it into your prepared ice cream maker, and
make it according to your machine’s instructions. For us, it took about 20 minutes.
Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans.
Leftover ice cream can be kept in the freezer in an airtight container.
Leftover ice cream can be kept in the freezer in an airtight container.
