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Low Carb Maple Walnut Ice Cream Recipe
Prep Time
60 minutes
Total Time
120 minutes
Yield
10
servings
Ingredients
- ½ cup English walnuts (chopped)
- 2 tablespoons salted butter
- 2 tablespoons real maple syrup (check with your coach!)
- 4 cups heavy (or whipping) cream
- ⅔ teaspoon xylitol
- ⅓ cup Splenda (8 packets)
- 3 drops artificial maple flavor
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
8
g
Protein
5
g
Fat
45
g
Calories
444
Maple Walnut Ice Cream combines rich heavy cream with the crunch of English walnuts for a low-carb treat that fits seamlessly into keto lifestyles. Using only 8 grams of carbs per serving, this ice cream is a great option for meal prep or after-dinner indulgence. The natural sweetness from real maple syrup and a touch of xylitol balance beautifully with the buttery toasted walnuts, creating a satisfying dessert you can enjoy while supporting your health goals.
Instructions
- Chop the walnuts to pea size.
- Put the nuts in a small frying pan with the butter, and heat over low heat, just until the nuts start to brown.
- Add the maple syrup, and then stir gently over low heat, until the syrup thickens and coats the nuts.
- Remove from heat and allow to cool. When cool, the nuts should harden into firm sticky lumps.
- Mix the cream and sweeteners together until dissolved. Add maple flavor.
- Put mixture in an ice cream maker, and churn until it is thick enough to form a stable mound on a spoon.
- Break apart the nut lumps, and drop them into the ice cream. Churn only until then nuts are well distributed.
- Place in the freezer to firm for at least 1 hour.
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