When Silk asked me to review their new Almond Milk Protein + Fiber, I jumped at the chance. I’m already a huge fan of the Silk Unsweetened Vanilla Almond Milk, which I’ve used in lots of my recipes in the past.
Mr. Hungry and I also drink it almost daily in our smoothies. I love that it’s only 30 calories and 1g net carbs per cup, and that it’s loaded with calcium, and a variety of important vitamins.
For those reasons I knew going in that I was going to like this new Silk Almond Milk blend, which has all that other great stuff AND boasts even more protein, as well as added fiber which is always a good thing on a low carb diet!
As a low carber, I was a little concerned when I couldn’t find the Protein+Fiber in an unsweetened version, but when I read the nutrition information on the back of the carton, I was happy to see that one cup only contained 5g net carbs.
It took me all of 2 seconds after tasting it to decide that I wanted to try this new Silk Almond Blend in another low carb ice cream recipe. What I didn’t expect, is that it would work SO. AMAZINGLY. WELL.
I don’t know if it’s the added protein, the fiber, the small amount of real sugar, or what – but this made a fantastic ice cream! In the past, I’ve used a ratio of 2 cups heavy whipping cream to 1/2 cup of the Silk Unsweetened Vanilla Almond Milk in my low carb ice cream recipes – and it works well but is high in calories and can have an overly heavy texture.
I experimented with a different ratio today and used 2 cups of this Silk Protein + Fiber Almond Milk to just 1/2 cup of heavy cream. I added 1 extra egg yolk for consistency as well. I was concerned that it would turn out icy, but I needn’t have worried – this is by far the creamiest, most supple ice cream to ever come out of my ice cream maker. No joke.
Another bonus from using mostly Silk Protein + Fiber Almond Milk in this ice cream? A huge reduction in calories from using less of the heavy cream, and only 1g net carb more per 1/2 cup serving!
For comparison’s sake – per serving this recipe contains 180 calories, 16g fat, 3g net carbs, and 5g protein, while my cinnamon ice cream from the Fall Ezine contains 315 calories, 35g fat, 2g net carbs, and 5g protein. That’s a pretty big difference in calories!
Not that you would care when you taste this ice cream. This is throw caution to the wind, get me a bigger spoon, I don’t care how many carbs are in it ice cream! The sugar free caramel is optional – but honestly, why wouldn’t you? It’s Summertime people – live a little!!!!
Low Carb Pecan Praline Ice Cream Recipe
- Yield: 6 servings 1x
Description
A delicious low carb Pecan Praline flavored ice cream recipe that you can make at home!
Ingredients
- 2 cups Silk Protein + Fiber Almond Milk Original Flavor OR unsweetened almond milk
- 1/2 cup heavy whipping cream
- 5 egg yolks
- 3 Tbsp granulated sugar substitute
- 1 tsp butter flavored extract
- 1/4 tsp caramel flavored extract
- 1/4 tsp kosher salt
- 1/4 tsp xanthan gum
- 1/4 cup chopped pecans
- 1 tsp butter
- 1/4 tsp kosher salt
Instructions
- Combine the almond milk and heavy whipping cream in a medium sized bowl.
- Microwave on high for 2 minutes.
- Stir in the egg yolks, sugar substitute, butter extract, caramel extract, kosher salt, and xanthan gum until smooth.
- Microwave on high for 30 seconds. Stir.
- Repeat this four more times or until thickened.
- Strain the mixture into a clean bowl and chill for 3 hours in the refrigerator (or 30 minutes in the freezer), stirring occasionally.
- Meanwhile, melt the butter in a small saute pan and add the pecans and salt.
- Toss and cook for 1-2 minutes until toasted. Cool.
- When your custard is completely cooled, pour into your ice cream maker and process according to the manufacturers instructions.
- Add the pecans in the final minute or so, when the ice cream is at soft serve stage.
- Serve immediately, or freeze in an airtight container until ready to serve.
- Category: Low Carb Dessert Recipe
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Fat: 16g
- Carbohydrates: 3g net
- Protein: 5g
Marie says
This looks so good! I love most of your recipes with the different spice combinations. They have a wonderful flavor.
I don’t mean to sound like a dunce but what do you mean “strain” the microwaved mixture into a clean bowl. Strain with what? Why? I have various strainers from cheesecloth through old time hand strainers to a larger hole variety. Would I dump that mixture into any one of those strainers the use the back of a larger spoon to push the mixture through the holes? That’s all I can think of.
– Thanks.
Mellissa Sevigny says
Sometimes during cooking bits of egg yolk might bind together so you can strain the mixture through a medium sieve to catch any possible clumps to improve the texture of the final product. It will be liquid enough to pass through pretty easily in my experience.
valorie f bedford says
I can not find the silk almond milk with protein + fiber milk pictured. What can I use instead? Also, would you need to add the vodka for softness?
Mellissa Sevigny says
This is an old post and regular almond milk will work fine in this recipe. Vodka does help but it’s not necessary you just might have to soften it on the counter longer to get it scoopable.
valorie f bedford says
Melissa, I have used your ice cream recipes from your cookbook, and I love them. I tried the peach recently, and it was great too! I notice that this recipe only has 1/3 T of sweetener. This is so much less than the others. Because it is an older recipe, would you recommend that I use one of the newer recipes and substitute the pecans? Sorry for bugging you so much. I just don’t want to waste ingredients and the photo looks so yummy!
Kim says
I love this recipe and the microwave method for the custard is pretty genius. So quick and easy. I use your base recipe and method and now experiment with flavors for variety. I really enjoy so many of your recipes Melissa, thank you!
GT says
That’s butter pecan. I don’t see any pralines in the recipe.
Chris Gagnier says
If you use an ice-cream maker can you skip the xanthan gum?
Mellissa Sevigny says
Those two things have nothing to do with each other?
Kathy says
Can you make this on the stove top? I don’t have a microwave.
Vannah says
What caramel and butter extracts are you using that are keto approved?
Mellissa Sevigny says
Any unsweetened extract is fine and most do not contain sugar but you can check the labels to be sure.
Linda says
What kind of ice cream maker works best?
Mellissa Sevigny says
It’s really a matter of personal preference, but I have this Cuisinart Ice Cream Maker that I love.
Heather says
I’ve got to buy an ice cream maker pronto! I love Halo Top but it’s very expensive. This sounds fantastic.