After having my first foray into cheese ice cream flavours with my queso fresco ice cream recipe, I decided to give another a try: blue cheese pecan. I know it sounds odd, but I read about a creamery that won a flavour contest using blue cheese and walnuts as a flavour combination. I wanted a slightly sweeter nut so I went with pecans instead. I was intrigued and wanted to give it at try. If you're intrigued too, give it a try!
Keto Blue Cheese Pecan Ice Cream Recipe
Ingredients:
- 2 large eggs
- ¼ teaspoon cream of tartar
- ½ cup xylitol
- ¾ teaspoon xanthum gum
- ¼ teaspoon sea salt
- 1/2 cup unsweetened almond milk
- 2½ cups heavy cream (aka whipping cream)
- 1 teaspoon pure vanilla extract
- 2 tablespoons white rum or vodka
- 2/3 cup blue cheese, crumbled
- 1/3 cup pecans, chopped
Directions:
- Beat eggs with cream of tartar with a mixer until frothy.
- Add xylitol a little at a time until mixture thickens.
- Add all remaining ingredients and mix well except the heavy cream and xanthum gum.
- Sprinkle in the xanthum gum gradually as you mix, then add the heavy cream and mix until everything is consistent, but don’t overdo it or else the cream will start to form a frothy layer on top.
Add chilled mix to your ice cream maker (*I use the Cuisinart Ice Cream Maker.) and follow the manufacturer’s instructions for your model. Add the blue cheese in the last 5 minutes of churning. Pour the mixture into a chilled container a little at a time, stirring in the walnuts as you go.
If you like a soft-serve consistency, you’ll be able to serve it as soon as it’s done in the ice cream maker. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight.
Scoop into bowls and serve, or to add a little zestiness, try topping it with keto cranberry sauce and serve.
Did you make this keto blue cheese pecan ice cream recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
