Low-Carb Butter Pecan Ice Cream

Ingredients
2 cups heavy cream
1 cup unsweetened almond milk
4 egg yolks
1/2 cup powdered erythritol or allulose
4 oz cream cheese, softened
2 tbsp butter
1 tsp vanilla extract
1/2 tsp butter extract, optional
pinch of salt
3/4 to 1 cup chopped pecans
Instructions
In a pan, melt the butter and toast the pecans for 3 to 5 minutes. Set aside.
In a bowl, whisk egg yolks with sweetener until lighter in color.
In a saucepan, heat heavy cream and almond milk until hot but not boiling.
Slowly pour some of the hot cream into the yolk mixture while whisking.
Pour everything back into the pan and cook on low, stirring, until slightly thickened.
Remove from heat and blend in cream cheese, vanilla, butter extract, and salt until smooth.
Chill the mixture completely.
Churn in an ice cream maker, then fold in pecans.
Freeze 2 to 4 hours for firmer scoops.
No-Churn Version
If you do not have an ice cream maker:
Ingredients
2 cups heavy cream
8 oz cream cheese
1/2 cup powdered sweetener
1 tsp vanilla
1/2 tsp butter extract, optional
pinch of salt
3/4 cup toasted pecans
Instructions
Beat cream cheese, sweetener, vanilla, butter extract, and salt until smooth.
Whip heavy cream separately until soft peaks form.
Fold whipped cream into the cream cheese mixture.
Stir in toasted pecans.
Freeze 4 to 6 hours.
Very Quick Frozen Mousse Version
Ingredients
1 cup heavy cream
4 oz cream cheese
2 to 3 tbsp powdered sweetener
1/2 tsp vanilla
1/3 cup chopped toasted pecans
Instructions
Beat everything except pecans until fluffy.
Fold in pecans.
Freeze 1 to 2 hours for a soft ice-cream texture.
Important note
This is not truly zero carb. It is just lower carb. Heavy cream, cream cheese, nuts, and even some sweeteners can still add small amounts of carbs.
Approximate net carbs for the churned version:
around 3 to 5g net carbs per serving, depending on brands and serving size.