Praline Ice Cream
Ingredients
- 1 3/4 cups vanilla protein shake or whole milk
- 1/4 cup pecans, toasted and finely ground
- 1/4 tsp xanthan gum
- 1 tbsp real sugar + 2 tbsp monk fruit
- 2 tbsp brown sugar substitute
- 1 tsp vanilla extract
- 1/4 tsp butter extract
- Pinch of sea salt
- 1/4 cup crushed praline candy
Step-by-Step Instructions
- Toast pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant, then grind finely for the base.
- Mix sweetener blends, xanthan gum, ground pecans, and sea salt in a pint container.
- Blend in protein shake (or milk), vanilla, and butter extract until smooth and well combined.
- Freeze for 24 hours minimum until completely solid.
- Process on LITE ICE CREAM setting. If needed, add 1-2 tbsp liquid and re-spin.
- Mix in crushed praline pieces during final processing for texture.
Tips and Techniques
If you can’t find praline candy, make your own by caramelizing brown sugar substitute with pecans - it’s worth the extra effort!
Ingredient Substitutions
- protein shake: whole milk or half-and-half
- monk fruit sweetener: regular sugar
Equipment Needed
- ice cream maker with LITE ICE CREAM setting
- pint container
- blender or mixing bowl
Historical Context
Pralines are perhaps Louisiana’s most famous confection, brought by French settlers and perfected using local pecans and cane sugar. The Creole praline differs from its French ancestor by using brown sugar and cream, creating a softer, more indulgent candy that became a New Orleans icon. Street vendors in the French Quarter have sold fresh pralines for over 200 years, capturing that same buttery, caramelized pecan flavor that defines Louisiana’s sweet traditions.