Saturday, May 27, 2017

Low Carb Cinnamon Bourbon Pecan Ice Cream

I've been on a roll making ice cream as summer time rapidly approaches.  After making the Mint Chip, I barely had it in the freezer before I was dreaming up the next  flavor combination. 

My thoughts really went down the path of Fireball with toasted pecans, but Fireball has too much sugar for low carb, so I went with straight bourbon and added a healthy dose of cinnamon to it. Bourbon will help reduce the iciness of the finished product and adds just a little flavor.   Be sure to toast the pecans, it adds a flavor depth to the ice cream.

I already have the next batch in mind but that will need to wait until I reduce the quantity of low carb ice creams I have in the freezer right now!  In the meantime, enjoy this one!

I would be remiss to not credit Carolyn Ketchum at All Day I Dream About Food for her recipe which inspired the base for my ice creams.  She's probably has no clue as to the monster she's created!  

Low Carb Cinnamon Bourbon Pecan Ice Cream

Servings:  12


2 cups heavy whipping cream
1 cup unsweetened almond milk
1/2 cup erythritol (or Swerve)
4 large eggs
3 Tbs. bourbon (optional, but it does help with prevent iciness)
2 Tbs. vegetable glycerin (optional, helps keep the ice cream scoopable)
1 1/2 teaspoons cinnamon
 1/4 tsp. xanthan gum
1/4 tsp. liquid stevia extract
1 cup chopped toasted pecans


In a large bowl, put the eggs and erythritol and beat until thick and creamy.
While the eggs and sugar are beating, measure out the cream and almond milk.
When the egg mixture is thick and yellow, add the cream and almond milk, bourbon, vegetable glycerin, cinnamon, xanthan gum and liquid stevia.

Mix the ingredients for a few minutes to ensure they are well combined.
Pour the mixture into the canister of your ice cream maker.
While the ice cream is churning away, toast and chop the pecans.

When the ice cream is nearly frozen, add the chopped pecans and continue to freeze until the consistency of soft serve,

Serve immediately or transfer to a freezer safe container.
I usually can't wait and have to have some right away!

....and That's What's Cooking At Cathy's ~ Enjoy!

Calories 281
Carbs 6g
Fiber 1g
Sugar 2g

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.