As some of you know by now butter pecan ice cream is by far my favorite. Tonight I made a low calorie version inspired by @pbeechie's recipe.
1/2c uns vanilla almond milk (frozen into cubes)
1/4t xanthum gym
1/2t butter extract
1/4t almond extract
1 packet sweetner (I use truvia)
1/2T walden farms caramel syrup
3T uns vanilla almond milk
2T pecans (or desired amount)
After freezing my milk into ice cubes I places all the other ingredients except the pecans into my nutribullet and blended for around 5 minutes. It takes a while for the ice cream to thicken, but the more you blend the more the consistency is like ice cream. last minute I decided to add a few slices of leftover banana. Not necessary at all. After I poured my mixture into a bowl I crushed my pecans and sprinkled through. Voila!