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.
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.
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?
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.
Mmmm. I enjoy licking the spoon when I make this. Just be careful not to burn your tongue. I know from experience.
Cooled, chopped, and ready to be swirled into the sweet cream ice cream.
Pecan Praline Ice Cream
Low Carb Ice Cream Base Ingredients:
1 1/2 cups heavy cream
1 1/4 cups unsweetened almond milk
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
3 egg yolks ***
1/2 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
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.
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Pecan Praline Ice Cream
Equipment
Ingredients
- Ice Cream Base Ingredients:
- 1 1/2 cups heavy cream
- 1 1/4 cups unsweetened almond milk
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 egg yolks ***
- 1/2 tbsp glycerin
- 1 batch of my Creamy Pecan Pralines cooled and chopped
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
Nutrition
Could this be made without an ice cream maker?
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.
I would like to use Swerve ( Erythritol) Use same measurements? Making tomorrow or Monday…..Thanks JO
With just erythritol you will need 1.5 to 2 times the amount listed.
Hi! I am allergic to eggs. Can I try your recipe without them?
Tks
Yes. I’d definitely use the glycerin if you leave out the eggs or this might freeze very hard.
I don’t see any serving size given. What would be the serving size? TIA
It is 1/10th of the recipe which is approximately 1/3-1/2 a cup.
OMG the flavor in this…..amazing!
I have never made my own ice cream so I love this, I can’t wait to make this all summer
My country doesn’t have vegetable glycerin. Could I use a similar amount of vodka instead?
Yes
By tempering do you mean cooking to make a custard?
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/
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
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?
It won;t let me pin these…says pictures need to be larger….fyi thank you!
If you click the pin icon on the top or side of the page a special pin with text pops up.
WhT is the purpose of the vegetable glycerin?
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.