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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Pecan Praline Ice Cream

    Pecan Praline Ice Cream

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jul 17, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for keto pecan praline ice cream

    This Pecan Praline Ice Cream might be my favorite ice cream ever. There is something about a simple sweet cream ice cream with pieces of praline throughout that is irresistible. 

    scoop of pecan praline ice cram in a glass ice cream cup melting down side and set behind a spoon

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    Admitting this is my favorite ice cream is saying a lot since I just posted my Keto Snickers Ice Cream Bites and I can't forget my old ice cream favorites: Pistachio Ice Cream, Cannoli Ice Cream, and Cinnamon Roll Ice Cream. And this Keto Chocolate Ice Cream. And then if I want something lighter I turn to Raspberry Iced Tea Sorbet.

    But I'm certain that when you try my Pecan Praline Low Carb Ice Cream you will not be disappointed.

    small bite of pecan praline ice cream resting on a spoon

    It's been a bit on the warm side in NJ this week. I think today hit 100. Even with the air conditioner in my kitchen on high my ice cream was still dripping down the sides of the bowl. I thought about redoing the pictures but at 32 weeks pregnant, I'm happy enough with these. There is something appetizing about a big bowl of drippy ice cream. It makes you want to lick the screen to save that drip, right?

    glass ice cream cup full of pecan praline ice cream scoops

    I love my ice cream maker. I have had this one for over 10 years after a brief stint with one that required ice cubes and salt. Having an extra freezer bowl means I always have one in the freezer. When I take one out to make ice cream I put the second one right where it was. Freshly churned ice cream with real ingredients is one of life's truest pleasures.

     


    In this saucepan is my Creamy Pecan Praline recipe. The only change is instead of making circles I just poured it all on a parchment lined tray. Since I was going to chop it up anyway I eliminated a step that way. It is easier than you think. Boil cream, butter, and sweetener. Add vanilla, salt, and toasted pecans. That's it.

    creamy pecan praline mixture bubbling in sauce pan

    Mmmm. I enjoy licking the spoon when I make this. Just be careful not to burn your tongue. I know from experience.

    creamy pecan praline batter spread onto parchment paper

    Cooled, chopped, and ready to be swirled into the sweet cream ice cream.

    creamy pecan pralines spread onto parchment paper and roughly chopped with chef's knife

    Pecan Praline Ice Cream

    Low Carb Ice Cream Base Ingredients:

    1 ½ cups heavy cream

    1 ¼ cups unsweetened almond milk

    ½ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    3 egg yolks ***

    ½ tbsp vegetable glycerin

    *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.

    1 batch of my Creamy Pecan Pralines, cooled and chopped

    pecan praline ice cream in ice cream maker close up

    Instructions: 

    Add ice cream ingredients to a blender and blend until smooth. Churn in an ice cream machine according to the manufacturer's instructions. Gently fold in the chopped pralines. Freeze until firm.

    overhead view of pecan praline ice cream scoop

     

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    scoop of pecan praline ice cream melting down glass ice cream cup placed behind a spoon

    Pecan Praline Ice Cream

    Pecan Praline Low Carb Ice Cream is a simple sweet cream ice cream with pieces of praline throughout.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American
    Servings: 10
    Calories: 290
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    • Ice Cream Base Ingredients:
    • 1 ½ cups heavy cream
    • 1 ¼ cups unsweetened almond milk
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 3 egg yolks ***
    • ½ tablespoon glycerin
    • 1 batch of my Creamy Pecan Pralines cooled and chopped
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Add ice cream ingredients to a blender and blend until smooth. Churn in an ice cream machine according to the manufacturer's instructions. Gently fold in the chopped pralines. Freeze until firm.

    Notes

    *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 290 | Carbohydrates: 3g | Protein: 1g | Fat: 30g | Saturated Fat: 13g | Fiber: 0g | Sugar: 0g
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Lisa says

      April 06, 2020 at 11:24 pm

      Could this be made without an ice cream maker?

      Reply
      • Taryn says

        April 07, 2020 at 2:02 pm

        No, sorry. I do have a recipe for no-churn ice cream here: https://joyfilledeats.com/salted-caramel-ice-cream/ You could add the praline topping to that recipe.

        Reply
    2. Jo Watson says

      January 12, 2020 at 1:20 pm

      I would like to use Swerve ( Erythritol) Use same measurements? Making tomorrow or Monday.....Thanks JO

      Reply
      • Taryn says

        January 12, 2020 at 6:13 pm

        With just erythritol you will need 1.5 to 2 times the amount listed.

        Reply
    3. Jackie says

      June 17, 2019 at 12:10 pm

      Hi! I am allergic to eggs. Can I try your recipe without them?
      Tks

      Reply
      • Taryn says

        June 17, 2019 at 1:32 pm

        Yes. I'd definitely use the glycerin if you leave out the eggs or this might freeze very hard.

        Reply
    4. Condy says

      June 10, 2019 at 12:28 am

      I don't see any serving size given. What would be the serving size? TIA

      Reply
      • Taryn says

        June 10, 2019 at 11:20 am

        It is 1/10th of the recipe which is approximately 1/3-1/2 a cup.

        Reply
    5. April says

      May 16, 2019 at 2:29 pm

      OMG the flavor in this.....amazing!5 stars

      Reply
    6. Noelle says

      May 16, 2019 at 1:43 pm

      I have never made my own ice cream so I love this, I can't wait to make this all summer5 stars

      Reply
    7. Julie says

      March 10, 2019 at 8:48 am

      My country doesn't have vegetable glycerin. Could I use a similar amount of vodka instead?

      Reply
      • Taryn says

        March 10, 2019 at 9:00 am

        Yes

        Reply
    8. Jean Zdrazil says

      May 01, 2018 at 10:36 pm

      By tempering do you mean cooking to make a custard?

      Reply
      • Taryn says

        May 02, 2018 at 12:16 pm

        Not cooking as much as you would for a custard because you don't need it to thicken. You just need to heat the ice cream base enough to kill any potential bacteria in the raw eggs. Here is a good tutorial: http://simmerandboil.cookinglight.com/2015/06/24/how-to-temper-eggs-ice-cream/

        Reply
    9. Mark says

      August 17, 2017 at 2:12 am

      Hi I tried the recipe exactly as written. The flavor was out of this world delicious however, it did not come out creamy after going in the freezer. I did use an ice cream maker for the ice cream base and then put it in the freezer. Even when I leave it out to soften up a bit, it still is not creamy. Any suggestions on what went wrong? Thanks

      Reply
      • Taryn says

        August 17, 2017 at 10:48 am

        This has a higher fat content than store bought ice cream but it should be creamy. How would you describe the texture you ended up with?

        Reply
    10. Denise Siri says

      August 05, 2017 at 2:07 pm

      It won;t let me pin these...says pictures need to be larger....fyi thank you!

      Reply
      • Taryn says

        August 06, 2017 at 4:50 pm

        If you click the pin icon on the top or side of the page a special pin with text pops up.

        Reply
    11. Leanne Gray says

      July 18, 2017 at 10:58 pm

      WhT is the purpose of the vegetable glycerin?

      Reply
      • Taryn says

        July 19, 2017 at 8:26 am

        It helps the ice cream not freeze solid. You can omit it if you don't mind letting the ice cream sit out at room temperature for about thirty minutes before scooping.

        Reply

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