Peanut Butter Pecan Ice Cream

Ready in about: 36 minutes + freezing time | Serves: 4


2 cups heavy cream
1 tbsp erythritol
½ cup smooth peanut butter
1 tbsp olive oil
½ tsp salt
2 eggs yolks
½ cup swerve sweetener confectioners
½ cup chopped pecans


Melt the heavy cream with peanut butter, olive oil, erythritol, and salt in a small pan over low heat without boiling about 3 minutes. Remove from the heat. In a bowl, beat the egg yolks until creamy in color. Stir the eggs into the cream mixture. Continue stirring until a thick batter has formed; about 3 minutes. Pour the cream mixture into a bowl. Refrigerate for 30 minutes, and stir in swerve sweetener confectioners. Pour the mixture into ice cream machine and churn it according to the manufacturer’s instructions. Stir in the pecans after and spoon the mixture into loaf pan. Freeze for 2 hours before serving.

Nutritional info per serving:

Calories 302, Fat 32g, Net Carbs 2g, Protein 5g

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