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DECADENT BUTTER PECAN
ICE CREAM without the guilt!

(only 1 g of carbs per serving!)

Keto friendly * Gluten Free

butter-pecan-ice-cream

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At the beginning of every year we do a 21 Day Purification Program with a group of our patients through Standard Process.

This year we decided to do something special. We called it the Tri-Health-lon

Tri-Health-lon Challenge image triangle

You’ve heard of Tri-ath-lons (Run-Bike-Swim). Well, our Tri-Health-lon consisted of…

  • a 10 Day Blood Sugar Balancing Program (to CURB cravings)
  • a 21 Day Purification Program (to CLEANSE the organs) and
  • a 31 Day Ketogenic diet (to DROP undesired weight)

Some of us, especially my husband, Dr. Mark, has kept up the Keto part for more than the 31 days. One of the recipes I discovered on Pinterest, that quickly became a favorite, is homemade ice cream. I didn’t think that was possible without an ice cream maker, which we do not have. But a BIG thanks go to Vicky at tasteaholics.com for changing my paradigm! Here’s her original pin.

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Only 6 ingredients if you don’t count the pecans

But, if you know me, and if you don’t know this about me you soon will, I can’t leave any recipe alone… no matter how good it is I just have to tweak it a little.

So, here’s my tweak, hope you like it!

BONUS: Chocolate Mint version included below!

DECADENT BUTTER PECAN ICE CREAM without the guilt!

(only 1 g of carbs per serving!)

Servings: 12 Prep Time: 10 minutes Freeze Time: 3-4 hours

Ingredients

  • 2 cups organic heavy whipping cream
  • 4 Tablespoons grass fed butter (we like Kerry Gold!)
  • ⅓ cup xylitol or erythritol or stevia
  • 1 teaspoon organic vanilla extract
  • 4 egg yolks
  • ¼ teaspoon xanthan gum
  • ⅔ cup finely chopped pecans, slightly toasted, optional really

FOR CHOCOLATE MINT VERSION:

  • Add 4 drops food grade Peppermint oil
  • 4 Tablespoons unsweetened cocoa powder (or Standard Process Complete Chocolate Shake mix!)

Directions

  • In a small bowl, separate egg yolks, add vanilla and set aside. (oops, one of the yolks broke when adding vanilla!)
  • Melt butter in a pan on low heat and let it brown very slightly.
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  • Add cream and let it come to a simmer.
  • Add sweetener and stir gently until completely dissolved.
  • Transfer the mixture to a deep mixing bowl. Using an electric hand mixer on the lowest speed, slowly add egg yolks to the cream mixture approximately 2 minutes. This is where you’d add the mint and chocolate if making that version.
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  • If adding pecans, gently fold them in with a spoon.
  • Place contents in a container that is freezer safe. If you’ve added pecans, you’ll want to stir up the mixture every 30-45 minutes or so, unless you don’t mind if they settle to the bottom. If you have an ice cream maker, be sure to follow their directions.
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Freeze for about 3-4 hours or overnight. If your freezer is on the coldest setting and turns the ice cream really hard, you may want to let it sit out a few minutes before scooping.

BPIC 17As for the chocolate + mint…these are our favorites. Sometimes we just use one chocolate or the other, sometimes we use a little of both. Either way, make sure it adds up to 4 Tablespoons…unless you want it more or less chocolatey ;-)

When using essential oils, be sure to check if it is edible, because not all are, even if they are “flavors” like peppermint or orange or lemon, etc. Check with the company or educated representative before you ingest anything.

ENJOY!!!!