KETO PRALINES AND CREAM ICE CREAM
In my family, serving Pralines and Cream Ice Cream is a birthday tradition. Since we now eat keto, I made my own that tasted like happiness.
Pralines and Cream Ice Cream
For about 40 years, I’ve enjoyed Pralines and Cream Ice Cream on my birthday. And often I would have it shaped like a rabbit with grass frosting from Baskin Robbins. That’s one of the good things about having a spring birthday that falls around Easter. The Mother blames her mom for making me addicted to artificial esters and for my love of the bunny cake. Both Quinn and I still demand the flavors for our birthdays, because Granny Z would make sure we had them.
Eating keto means eschewing artificial flavors and refined sugars. Did that mean I would have to forgo Pralines and Cream Ice Cream for my birthday? Heck no! That’s right. I created my own sugar free, gluten free, low carb ice cream recipe to celebrate. Finally, even the Mother approved of my birthday dessert. She insisted upon finishing up the lone scoop (Sam was barely able to take any pictures before it was snatched away and gobbled up). I must admit, as an adult, I prefer the grown-up flavors of this. However, piece of my heart will always be held by the bunny cakes my Granny Z picked up for me. This is the best of both worlds.
Chef Alexa cooks the custard over a low heat, never allowing it to bubble, to make her Keto Pralines and Cream Ice Cream
This recipe may seem a lot more complicated than it is, so I suggest doing it on a day where you have time for it hang. Make this recipe if you love ice cream. Really! It doesn’t have to be summer. Anytime of the year is ice cream time. Every occasion is a celebration when there’s ice cream. Unlike the grocery store “keto” ice creams, this one really is sugar free. Be prepared: no one will believe you when you tell them. That’s KetoLuxe.
Craving good ice cream? Make your own with my KetoLuxe Pralines and Cream Ice Cream Bundle. You save when you order the main ingredients together in a bundle.
2 cups heavy whipping cream
2 vanilla beans, split
4 ounces cream cheese
¾ cup KetoLuxe Allulose
4 egg yolks
1 teaspoon Pure Vanilla Extract
1 teaspoon vodka
8 ounces KetoLuxe Caramel Sauce
4 ounces KetoLuxe Candied Pecans
- Freeze ice cream bowl for countertop ice cream maker for 24 hours.
- In a medium sauce pan, combine heavy whipping cream, vanilla beans, cream cheese, and KetoLuxe.
- Heat over medium heat, whisking constantly, until all ingredients are combined.
- Remove from heat.
- In a medium sized bowl, whisk egg yolks until light yellow.
- Whisking constantly, add a tablespoon of the hot ice cream base to the egg yolks. Repeat 3 more times.
- Whisk yolk mixture into sauce pan with base.
- Over low heat, cook ice cream base for 1 minute.
- Remove vanilla bean (set aside).
- In a blender, mix together Pure Vanilla Extract, vodka, and custard. Puree for 1 minute.
- Return vanilla bean to the mixture.
- Set blender jar in refrigerator to chill for at least 4 hours.
- Assemble counter top ice cream maker.
- Pour in custard and churn for 35 minutes until frozen like soft serve.
- While still churning, add KetoLuxe Caramel Sauce and KetoLuxe Candied Pecans. Allow to mix for 5 minutes.
- Place canister in freezer to firm to desired consistency.
- Scoop into small bowls and enjoy!
Sam likes to eat ice cream from the dasher immediately when done. I prefer to let mine set for a couple of hours. Do what works for you.
Don’t pralines and cream? Omit the caramel and pecans.
You can easily adapt this recipe to use a standard (old fashioned ice cream maker) with ice. Just stir in the caramel and pecans immediately upon pulling from the ice.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 5 grams
Sugar alcohols: 11 grams
Total carbs: 39 grams
Fiber: 24 grams
Fat: 47 grams
Protein: 4 grams
Sodium: 178 milligrams
Glycemic load: 1