Mason Jar ice Cream
Keto ice cream made at home in a mason jar using cream and pecans.
Servings 8 Servings
Calories 371kcal
Equipment
Ingredients
- 1 1/3 cup raw pecans, roughly chopped
- 1/4 cup unsalted butter
- 2 cup heavy cream
- 2 tbsp Low Carb Sugar Substitute
- 10 drops liquid stevia (1/8th tsp)
- 1 tsp vanilla extract
- 1 tsp imitation butter flavoring (optional)
Instructions
- In a small skillet, melt butter. Toast pecans until lightly browned, 5-6 minutes, then remove from heat and cool completely.
- Combine all ingredients in a wide mouth 24 ounce-sized mason jar. Secure the lid and shake vigorously for 3-5 minutes. The liquid in side should double in volume, filling the mason jar.
- Freeze for 3 hours up to 24 hours.
- <b>Note:</b> at the three hour mark we found the ice cream to be perfect consistency. If you are freezing for significantly longer/over night be sure to let it sit out for 5-7 minutes prior to enjoying.
Video
Notes
Net Carbs: 3g per serving
Serving Size: 1/8th recipe **This recipe is high in fat (basically an ice cream fat bomb) so feel free to balance it out by cutting out some of the pecans or making a different flavor using your favorite protein powder!
Serving Size: 1/8th recipe **This recipe is high in fat (basically an ice cream fat bomb) so feel free to balance it out by cutting out some of the pecans or making a different flavor using your favorite protein powder!
Nutrition
Calories: 371kcal | Carbohydrates: 4g | Protein: 2g | Fat: 39g | Fiber: 1g