Not all ice cream is chocolate, and not all keto ice cream need be “full fat.” This recipe was made to address both these. It has a nice nutty flavour, and still has a good super low carb, high fat ratio without being as caloric as my previous ice cream recipe.
- Extra Thick Double Cream 150 – 175 ml
- Full Fat Cream Cheese 180 g
- Unsweetened Soy Milk 100 – 150 ml (as needed)
- Almond Butter (sugar free) 4 Tbs
- Egg 1
- Pecans 10 to 15 halves
- Stevia 3 rounded Tbs
In a mixing bowl or food processor add the extra thick cream, raw egg, and sweetener. Mix well. Then add the nut butter and cream cheese and mix again. When evenly mixed make sure it is not too thick to stir. If it is, add the soy milk until it is easy to stir but not “watery.”
Pour the mixture into an ice cream churn and follow the manufacturer’s instructions. When the mixture is beginning to thicken to “milk shake” consistency add the pecan halves. My mix took between 30 and 35 minutes to become scoop-worthy.
Dish out when finished or spoon into a freezer container for future use. I found that once in the freezer it set very hard, and required about a 10- 15 minute wait to serve at room temperature to return to scoop consistency.