• 12servings
  • 30minutes
  • 241calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups heavy cream

  2. 1 cup 2% low-fat milk

  3. 1/2 cup Splenda sugar substitute

  4. 1/4 cup sugar

  5. 1 -2 teaspoon vanilla extract

  6. 1/4 cup light butter (1/2 stick)

  7. 1 1/4 cups pecans , chopped

  8. 1/2 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Mix cream, milk, Splenda, sugar, and vanilla into a large measuring cup. Stir 1-2 minutes until sugar is dissolved.

  2. Turn on ice cream machine and slowly pour in milk mixture. churn for 20-25 minutes.

  3. While ice cream is churning, prepare the pecans. In a small skillet, melt butter over medium heat. Add pecans and salt. Mix well and saute for 1-2 minutes until pecans have absorbed the butter and are nicely roasted. Turn off heat and allow to cool.

  4. After the 20-25 minutes, when ice cream is almost done, add the pecan mixture and let churn for an additional 5 minutes.

  5. Scoop out ice cream into a plastic container, cover and freeze for at least 2 hours. I love it served in a sugar cone.


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