Ingredients

The following ingredients have 10 Servings
  • ¾ cup pecans (roughly chopped)
  • 1 tbsp butter (melted)
  • ½ tsp salt
  • 2 cups Low Carb Dulce De Leche
  • 2 cups heavy cream
  • 3 tbsp vodka (optional, but helps consistency)
  • 1 tsp vanilla extract
  • ¼ tsp stevia extract
  • ¼ tsp xanthan gum

Instruction

  • 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.