Once you know how to make the perfect keto pecan praline, you kinda need to nail down a keto pralines and cream ice cream recipe. Done and done! I incorporate browned butter into the mix to add in more of the good stuff in this version.
Keto Brown Butter Pralines & Cream Ice Cream Recipe
Ingredients:
- 2 large eggs
- 1/4 teaspoon cream of tartar
- 2¼ cups heavy cream (divided)
- ¼ cup unsalted butter
- ½ cup unsweetened almond milk
- ⅓ cup xylitol
- 1 teaspoon pure vanilla extract
- 10 liquid stevia, vanilla-flavoured
- 1oz bourbon, dark rum or any whiskey with caramel notes (like Jack Daniel’s)
- ¼ teaspoon Himalayan pink sea salt
- ¾ teaspoon xanthum gum
- Keto Pecan Pralines recipe, chopped into pieces
Directions:
Gently heat butter on low in a deep sauce pan until melted, cooking it until it turns light brown. Don't let it burn or it'll taste bitter.
Whisk almond milk and 1/2 cup heavy cream into the butter. Heat until it starts steaming and no further. Don't let it burn! Remove it from heat at this point.
In a large mixing bowl, add eggs and cream of tartar and mix with a hand mixer on low until eggs are frothy. Gradually add xylitol until fully incorporated. Add remaining heavy cream, vanilla extract, and bourbon and blend until fully incorporated.
Continue to blend, adding in warm butter and milk mixture little by little so you don't cook the eggs.
Refrigerate the mixture until chilled then add to an ice cream churner and churn as per manufacturer's instructions.
Pour ice cream into a container, gently folding in chopped pralines and freeze until firm.
What did you think of this keto brown butter pralines and cream ice cream recipe? Please share your thoughts in the comments or if you post photos on Instagram, tag me so I can see them. Enjoy! :)
