Butter Pecan Ice Cream

By August 26, 2013 January 12th, 2019 cookies, desserts, ice cream, Weight Loss

Testimony of the Day

“5 days into Keto and I’ve lost five pounds! Even staying grain/refined sugar free, I indulged in some paleo baked goods over the holidays and then stayed mostly paleo for the first few weeks of the year just to experiment with how it made me feel. Well, cystic acne returned, joint pain in ankles and wrists and a four pound weight gain immediately let me know that your way is the right way for me! No worries for spring, I’m already back in my skinny jeans. Thank you!!” – Julie

To get the results like Ashley, click HERE for easy to follow keto-adapted meals.

butter pecan ice cream

JUICING

butter pecan ice cream

 

I often hear complaints that it costs too much to eat this way, but seriously check out the costs of these juicing diets where you don’t even get to chew your lunch!

Suja is $8.49 for a bottle!
The Juice Works $65 for 6!!!

Hormones run our metabolism

When I start talking to clients about our hormones and our weight, they usually get a surprised look on their face. What do hormones have to do with our weight? A hormone is a chemical messenger from a cell in the body. A hormone is produced by almost every organ system and is secreted directly into the bloodstream. Hormones signal certain cells to perform certain functions. Hormones are in charge of so many important pieces of our everyday life; our monthly mood swings, sex drive, blood sugar levels, muscle tone, fat burning ability, metabolism, immune system…the list is huge! Hormones play a role in everything from good sleep and good sex to headaches, stress, fatigue and weight gain.

The struggle to lose weight can be very difficult, and many feel that there has to be a reason that the weight is not coming off. It is true that hormonal imbalance affects some overweight individuals. Hormones do play a role in weight loss and gain, but the role is dependent on the individual, and his or her dietary and exercise choices.

Hormones can affect our mood and energy amount. We, however, affect hormones. Our way of life plays a huge role in the hormonal makeup inside us. For example, if a person is inactive, certain hormones decrease, such as testosterone. Testosterone is a hormone that works to increase metabolism, and therefore regulate weight and encourage weight loss. On the other hand, a more active person will have a greater number of chemical reactions in the blood, and help enhance the body’s hormonal balance. This happens so the body can cope with its own need to adapt to the stress during physical exertion. As a result, the body will create balanced hormones, which boosts metabolism, and lead to weight loss. By exercising regularly, getting adequate sleep, and eating the right foods, the body can create harmony with your hormones.

 

Ghrelin, sleep and liquid calories!

Scientists believe they have discovered why people get hungry at mealtimes, why dieters who lose weight often gain it back, and why stomach surgery helps obese people lose a great deal of weight. One main reason is the hormone called ghrelin, which makes us hungry, slows metabolism, and decreases the body’s ability to burn fat.

Ghrelin levels increase before meals and drop afterward depending upon what you consume. Volunteers given ghrelin injections felt extremely hungry, and, when turned loose at a buffet, ate 30 percent more than they did previously. Dieters who lose weight produce more ghrelin than they did before dieting, as if their bodies are fighting against starvation. By contrast, obese people who have gastric bypass surgery to lose weight end up with low levels of ghrelin, which helps explain why their appetites decrease noticeably after the surgery.

People who fail to sleep properly over-stimulate their ghrelin production which increases the desire for food. Lack of sleep also reduces the production of leptin which is the body’s appetite suppressant. So in short, if you don’t get enough sleep, the hormones in your body get all out of whack and you think that you’re hungry when really you don’t need that food.

Getting the right amount of sleep can be the first step to making sure that you’re getting the ghrelin and leptin balance that your body needs to naturally maintain a healthy weight. Getting 8 hours of quality sleep every night will help you naturally balance out your ghrelin and leptin levels …not making up for it on the weekends. I say “quality” because many people suffer from sleep apnea and don’t know it. If you have been told you snore, kick, talk, or stop breathing in the night, have your doctor check for sleep apnea. Sleep disorders will keep you from getting into REM sleep which is when our hormones are balanced. Allergies are a main cause of sleep apnea. You don’t have to be overweight to suffer from it.

This information has helped scientists harness information to assist people in losing weight. Scientists have created an anti-obesity vaccine which reduces the production of ghrelin which helps reduce cravings. Yes, these drugs are on the market, but instead of putting a huge dent in your wallet, you can start to balance ghrelin by following a few easy steps.

2013_07_29

Ghrelin creates our ravenous cravings for food. Our bodies increase this hormone before eating, whether it is when your clock strikes 12 noon at work or you walk by a bakery and the smell of doughnuts stimulates the production.

Read more in Secrets to a Healthy Metabolism which is now on sale! Click HERE to find. 

There are charts included in the book on which foods to consume and food to steer clear of. Follow the steps in Secrets to a Healthy Metabolism to keep your ghrelin levels in check, but I’ll give you a hint, I do not recommend liquid calories to balance your ghrelin levels!

butter pecan ice cream

BUTTER PECAN ICE CREAM:
1/3 cup chopped pecans
1 TBS coconut oil or butter
5 egg yolks
1 cup Swerve (or Just Like Sugar)
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1 tsp Celtic sea salt
butter pecan ice cream
In a small skillet over medium heat, saute pecans in coconut oil or butter until lightly browned, stirring frequently. Set aside.

In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight…it was hard to wait!).

Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker’s directions, towards the end drop in the pecan pieces. Freeze until set. Makes 5 servings.

NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein

Top with my “healthified” caramel sauce!

butter pecan ice cream
Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

53 Comments

  • Anonymous says:

    I couldn’t find cookie recipe via link or in your books. Thanks, Anne

  • Nancy says:

    Maria is “just like sugar” low carb? How does it affect blood sugar, is it like stevia and erythritol? I assume it is not a sugar alcohol so it doesnt cause tummy trouble?

  • Just Like Sugar contains no sugar alcohols and does not case the laxative effect of some of the other sweeteners. It is composed of natural fiber obtained from Chicory Root, Calcium and Vitamin C.

    BENEFITS OF CHICORY ROOT:
    1. CHOLESTEROL: It decreases the levels of serum LDL cholesterol in the blood.
    2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
    3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
    4. CONSTIPATION: It provides soluble fiber, which improves digestion.
    5. GALL BLADDER ISSUES: It builds your body’s resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
    6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
    7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
    8. NATURAL “Liver” CLEANSER: Chicory root also supports the body’s detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
    9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
    10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.

    Happy Eating!

  • Anonymous says:

    Your icecream was wonderful, used the “just like sugar” it was creamy and wasnt overly sweet like regular homemade icecream, nobody in the house knew it was healthy, they gobbled it down..thank you for the recipe and by the way, i bought the icecream maker off your site and it was cheaper there than anyplace else i could find on line or in stores..thank you so much…
    connie munoz

  • Thank you SO much for your kind words and support! I really appreciate you purchasing things through my aStore! I helps afford this expensive hobby!

    • Janet t says:

      hi maria, I was wondering if I could take your caramel sauce and swirl it into the ice cream towards the end when it goes in the icecream maker? also if I use extracts like hazelnut will the freezing do something to it? change it? my husband loves hazelnut gelato and I want to make a healthified version for him to enjoy. burning calories while I clean and cook and run around just like you said. I am so thrilled with this! your chicken coconut kale soup from your book was DELISH!!!!!!!!!!!!!!!!! I could eat the whole pot! your recipes are great. thank you.

  • Sarah says:

    Any suggestions for making this dairy-free? My daughter is allergic to dairy but all I can find as a dairy-free cream substitute is loaded with trans fats.

  • Ms Shell says:

    I was just wondering if you ever used coconut cream in place of heavy cream. I just bought some so now I think I shall try!!

  • Anonymous says:

    Why is the stevia glycerite necessary with Swerve or Just Like Sugar?

  • ashley mae says:

    HI Maria, I have a question.

    I see that you always have servings for more than 1 person when making ice cream. I am not sure if this is because you have a family who will share with you your food, but I live on my own and I really really really want to make your ice creams, but only for one person; one serving. Is that possible? to break down your recipe so that i only make one serving instead of 4 servings of ice cream? I dont want to have left overs, as they wont freeze like real store brand ice creams well…thank you!!!

  • Anonymous says:

    I made this yesterday, and it has a really great taste…haven’t had homemade ice cream in sooo very long! Question: I think I might have cooked my custard too long. The look of the custard changed at about the 20 minute mark of stirring. The ice cream had a kind of gritty taste…not like sand, but like the ingredients didn’t all get together, or either separated because I cooked it too long. Can you share any ideas on this? Seems like I remember from years ago that there’s some key thing you can do to know if the custard is ready, but not recalling right now. Thanks!

    • Did you use granular Swerve? The gritty-ness probably came from that. You can try Confectioners Swerve (or just like sugar) next time and it won’t be gritty. 🙂

    • Anonymous says:

      I should have read this post before I made it lol…. I just made it and had the same result I will use confectioners swerve next time,,but the taste was super awesome!!!!!!!!!!!!!!!!!!

  • Clare Giammusso says:

    I made this ice cream today and it is fantastic. I ran out of pecans so I used some walnuts and some sugar free dark chocolate chips and it worked great. I also added some vanilla to the mixture when I added the almond milk. The vanilla gave it a nice flavor too. Keeping my fingers crossed that the Just Like Sugar keeps it from getting too hard in the freezer.

  • Dani says:

    When I searched for Just Like Sugar on Amazon, a few types came up: Just Like Brown Sugar, Just Like Sugar for baking, and Just Like Sugar tabletop. Does this recipe call for the tabletop variety or the baking variety of Just Like Sugar?

  • Theresa says:

    When you sub confectioners Swerve for granular, do you use less since it’s finer? Or is it the same amount?

  • Cynthia says:

    I have never made ice cream with Just Like Sugar but I’ve used it for other things and I wasn’t a fan. Barely any sweetness at all. Possible to do 1/2 and 1/2 with Swerve to still maintain the softness?

  • Jennifer Travnicek says:

    This may be a weird question but I have non stick sauce pans and metal hand mixer whisks. It looks like you have the same non stick pan in the picture. Do you find it scratches up the pan at all? Do you have to get all the way to the bottom? I would assume so to keep it from sticking on the bottom, but I’ve never made a custard. Would love to make some ice cream for our Super Bowl Sunday!!!

  • katrina says:

    I have Swerve granular but not the confectioners. Any idea if I can powder the granular in my blender or coffee grinder. It’s expensive enough that I hate to buy the powdered for just one recipe.
    Thanks!

  • Lori says:

    Does it matter if I use pink salt?

  • Haute_Mama says:

    I made a fatal mistake when recreating this recipe. I accidentally allowed some water to get into the ice cream base. Stupid bain marie. That being said, the flavor was fine, but I ruined the texture! My biggest complaint was that subbing erythritol for the sugar was over kill. First few bites were perfect, but it slowly got worse as I tried to finish my bowl. Way too sweet and it felt like the back of my throat was getting scratched from the “sugar” crystals which probably had something to do with my unintentional sabotage with that water in the base. I’ll attempt it again, this time without cooking the custard in a bain marie and cutting the “sugar” amount.

    • Haute_Mama says:

      Second batch came out perfect! I cut the erythritol to 1/4c but it’s still fairly sweet to my husband and I. It’s so creamy and dreamy, even our suspicious 7 year old loved it. Thanks for the awesome recipe, guys!

  • Judy says:

    Can vegetable glycerine be bought at most grocery stores or is that a special item found at specialty places?

  • Emma says:

    do you find any difference whipping the yolks separately? Some of your other ice cream recipes say to blend everything together and then heat entire mixture til thickened (bread & ice cream video) which is way more convenient.

    I do noticed I lose quite a bit of liquid volume when my custard thickens, and have added some extra milk afterwards to make up for it. …maybe part of it is how many spoonfuls I taste while it’s cooking 🙂 It has a great taste when warm!

    • cemmerich says:

      I think it makes more of a custard when you do that. Personally I don’t notice a big difference in the end product. 🙂

  • Judy says:

    Any idea how far ahead you can make the ice cream base and leave it in the refrigerator? I was wondering for those spur of the moments when you want ice cream.

  • kit says:

    If you want your ice cream to stay soft in the freezer add 1 tsp arrow root powder to the base. I make ice cream all the time and this has always worked for me.

  • Shawn says:

    This sounds amazing….but I don’t have an ice cream maker. Can I make this without the ice cream maker?

  • Gypsie says:

    I made this tonight and it was sooo good that I felt like I was having a really big cheat. We usually don’t have dessert after our meals but my son wanted ice cream. I followed this Keto style for myself and made another batch with honey for my 23 year old son who refuses to use any sweetner besides honey and maple syrup so that’s how I made his. Omg he ate his entire batch. Lol, I have plenty left of my Keto batch made with stevia. Thank you Maria! And I’m still shrinking and losing! Down almost 14 pounds in a month!