Low carb, sugar-free ice cream made with low carb dulce de leche and studded with salty roasted pecans.
I’ve been holding out on you. From the very name of this recipe I am sure you can gather that it was truly delicious and since I made it over a month ago, I really ought to have shared it with you by now. But I wanted to hold off for a bit, while I perfected a low carb ice cream that stayed soft and scoopable, even after many hours in the freezer. See, this was the recipe that lead me to the discovery that my homemade low carb sweetened condensed milk, a little extra xanthan gum and some alcohol could seriously improve the texture of sugar-free ice cream. I wanted to see if I could repeat the results with other flavours of ice cream, especially with vanilla. Because if I could do that, then I knew I was on to something. Then I figured I would share the recipe for ice cream made with my low carb dulce de leche.
The problem is that although I have had great success with my low carb vanilla ice cream, not all of my readers have had the same success. One poor person ended up with a gummy mixture that never set properly in her freezer, no matter how long she froze it. We narrowed the possible culprit to her use of a liqueur which contains sugar, since sugar lowers the freezing point of liquids and may have kept the ice cream from setting properly. Another person found that it froze quite hard and was not scoopable at first, but when she turned up the temp slightly in her freezer, it softened perfectly., which suggests that the recipe is very sensitive to temperatures as well. I have now made the vanilla ice cream recipe three times with slight variations and I’ve found that any reduction in xanthan gum or alcohol also means that it freezes rather harder than I like. So I know that the original recipe is solid, but that not everyone will get the exact same results if any of the variables change.
Even if perfect low carb ice cream is a little more difficult to achieve, at least with consistency, than I originally thought, this dulce de leche ice cream recipe is still worth sharing. Because even if it freezes a little harder and isn’t perfectly scoopable day after day, it’s so delicious, it’s worth waiting 10 minutes while it softens on your counter. For me, this recipe worked perfectly from the get-go and it was what twigged me to the fact that my condensed milk recipe might be the perfect base for low carb ice cream. And the salted pecans in dulce de leche ice cream? Pure genius, although not from my own head. Someone else’s genius altogether. I saw a recipe for a sugar-filled version and you didn’t have to ask me twice!
- Preheat oven to 325F and combine chopped pecans, butter and salt in a baking dish, tossing to mix thoroughly.
- Bake 10 to 15 minutes, tossing ever 5 minutes, until golden brown.
- Let cool in pan.
- In a large bowl, whisk together dulce de leche, heavy cream, vodka, vanilla and stevia extract. Sprinkle with xanthan gum and whisk quickly to combine.
- Chill 2 to 3 hours.
- Churn in an ice cream maker according to manufacturer's directions.
- Transfer to an airtight container, stir in salted pecans and press plastic wrap flush to the surface.
- Freeze until firm, about 2 more hours
- Any leftovers will freeze very solid. Be sure to soften in the refrigerator for half an hour before using.
Serves 10. Each serving has 6.3 g of carbs.