This might be my favorite ice cream ever. And that is saying a lot since I just posted my Mini Snickers Ice Cream Bites and I can’t forget my old ice cream favorites Cannoli and Cinnamon Roll. But there is something about a simple sweet cream ice cream with pieces of praline throughout that is irresistible. When you try my Pecan Praline 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, Gluten Grain Sugar Free, THM S, Keto
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
1 batch of my Creamy Pecan Pralines, cooled and chopped
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.
15 minPrep Time
15 minCook Time
30 minTotal Time
Yields about 3 pints
- 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
- 1 batch of my Creamy Pecan Pralines, cooled and chopped
- 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.
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
|Amount Per Serving, 12 servings per recipe|
% Daily Value
Total Fat 27g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 1g
Vitamin A 16%
Vitamin C 1%