Butter Pecan Ice Cream
THM:S, Low-carb, Sugar free, Gluten/peanut free
Serves: 6
  • 2 cups unsweetened almond milk
  • ½ cup heavy whipping cream
  • ½ cup cottage cheese
  • 2 farm fresh eggs*
  • 1 T softened/melted salted butter
  • 1 T vegetable glycerin, optional but highly recommended
  • 2 tsp. butter flavoring
  • 1½ tsp. vanilla extract
  • 1 tsp. caramel flavoring
  • ½ tsp. molasses
  • 6-8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), to taste
  • ⅛ tsp. salt
  • 1 tsp. glucomannan
  • 1 T salted butter
  • ⅓ cup chopped pecans
  • 1 packet (3/4 tsp.) Truvia
  1. In a high-powered blender, blend all the ice cream ingredients together until completely smooth. Churn in an automatic ice cream churn according to manufacturer's directions.
  2. While the ice cream is churning, toast the pecans with the butter in a skillet until toasty and fragrant. Toward the end of toasting, sprinkle the pecans with the Truvia and let them continue toasting a bit longer. When the pecans are done, transfer them to a freezer-safe container and freeze them to chill. When the ice cream is done churning, transfer it to the container as well and stir to evenly distribute the pecans. Freeze to firm up more as desired, or serve immediately. Yields 6 servings.
  3. Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
  4. I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
*If you're concerned about salmonella poisoning, use pasteurized eggs.  These can be purchased, or you can make them at home (Google it).
If you don't have an ice cream maker, you could try freezing the mixture in ice cube trays, then blending the cubes in a high-powered blender. You may have to add some almond milk or cream to get the mixture to blend. Stir in the toasted pecans by hand after blending.
Recipe by Briana Thomas at https://www.briana-thomas.com/butter-pecan-ice-cream-s/