• dr trish

RECIPE Summer's STILL ON! Burnt Butter Pecan Ice Cream Bars

Summer sometimes sticks around into September and when it does you can cool off with a delicious creamy rich Burnt Butter Pecan Ice Cream Bar. (Actually these are so yummy they can be enjoyed anytime of year!)

So, if you can,

get out there and enjoy these last few weeks of sunshine and warm weather – go for a hike or take a ride on your bicycle and afterwards enjoy a cool treat that won’t break the carbohydrate bank!

This recipe is somewhat modified from a recipe by Maria Emmerich

Take 1/2 cup of butter (salted or unsalted) and melt it in a saucepan over medium heat. Stir or whisk it occasionally and let it cook until it begins to froth. Now get a little more interested in it and whisk it more often until you start to see brown flecks appear and eventually watch it turn a deep rich golden brown color. Remove it immediately from the heat and set aside.

Now place in a blender:

4 oz of cream cheese (softened to room temperature),

4 oz of pecan pieces (coarsely chopped),

1 cup of almond milk (unsweetened, of course! You could also use coconut milk or a combination of heavy cream and nut milk – obviously your macro data will vary depending on what you use),

1 teaspoon Vanilla ,

your browned butter and

sweetener of choice, to taste. (You can use stevia, or xylitol or an erythritol blend, monk fruit liquid or….)

Blend this mixture up until it is smooth and then pour it into an 8x8 inch square pan and put it in the freezer.

That’s it!

Well, except for the waiting for it to harden – which will take a couple of hours.

Now you can cut it into squares – I typically get 15 pieces out of my recipe.

I will not provide macro data on these Buttered Pecan Ice cream Bars because what you eat will depend entirely on what you choose to make yours with – enter your recipe into your own program to see what you are actually eating. (But ballpark total carbs for me the way I make this recipe is around 4 grams a serving.)




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