Servings: ~6
Serving size: ½ cup
WW Points: 2–3 points per serving ⭐
(based on the current unified WW system & common brands)
Ingredients
Ice Cream Base
- 2 cups unsweetened almond milk (or 1%–2% milk for extra creaminess)
- 1 cup plain nonfat Greek yogurt
- ¼ cup allulose or monk fruit sweetener
- 2 tbsp sugar-free maple syrup
- 1 tsp vanilla extract
- ¼ tsp butter extract (optional but highly recommended)
- Pinch of salt
Roasted Pecans
- ½ cup raw pecans, chopped
- 1 tsp light butter or cooking spray
- 1 tsp brown sugar substitute
Instructions
1. Roast the pecans
Preheat oven to 350°F (175°C). Toss pecans with butter (or spray) and brown sugar substitute. Spread on parchment-lined tray and roast 8–10 minutes, stirring once. Cool completely.
2. Make the base
In a bowl, whisk almond milk, Greek yogurt, sweetener, maple syrup, vanilla, butter extract, and salt until smooth.
3. Churn
Pour into ice cream maker and churn 20–25 minutes. Add pecans during the last 2–3 minutes.
4. Freeze
Transfer to a freezer-safe container and freeze 2–4 hours until firm. Let sit 5 minutes before scooping.
