1 1/2 cups unsweetened almond milk (or another low-calorie plant-based milk)
1 cup fat-free plain Greek yogurt
1/2 cup sugar substitute (like Stevia, Swerve, or Monk fruit sweetener — choose a granulated one to mimic sugar)
2 tsp vanilla extract
1/4 cup chopped pecans (lightly toasted)
1 tbsp light butter (or use a butter substitute like I Can’t Believe It’s Not Butter Light)
1/4 tsp butter extract (optional, but adds a buttery flavor without extra calories)
1 tbsp cornstarch (optional, for thickening)
Pinch of salt
INSTRUCTIONS:
Toast the Pecans: In a dry skillet, toast the pecans over medium heat for about 3-4 minutes, until fragrant. Set aside to cool.
Prepare the Ice Cream Base:
In a medium saucepan, combine the almond milk and Greek yogurt. Heat over medium-low heat, whisking frequently until smooth and combined.
Thicken the Base (Optional): If you’d like to make a thicker ice cream, add the cornstarch. To do this:In a small bowl, mix 2 tbsp of cold water with the cornstarch to form a slurry.
Add the slurry to the saucepan with the milk and yogurt mixture, whisking until the mixture thickens slightly (this should only take 3-5 minutes).
Add Sweetener and Flavoring: Stir in the sugar substitute, vanilla extract, butter extract (if using), and a pinch of salt. Whisk until the sweetener is dissolved and the mixture is smooth.
Chill the Mixture: Allow the mixture to cool to room temperature, then transfer it to the refrigerator and chill for at least 2 hours (or overnight for best results).
Churn the Ice Cream: Once chilled, transfer the ice cream base to an ice cream maker and churn according to the manufacturer’s instructions. Typically, this takes about 20-25 minutes.
Fold in Pecans: Once the ice cream reaches the desired consistency, fold in the toasted pecans.
Freeze and Serve: Transfer the ice cream to a container and freeze for at least 2 hours (or until firm). Serve and enjoy!
WW POINTS CALCULATION (PERSONALPOINTS)
Let’s break down the WW points for the recipe based on typical ingredient values. The points can vary slightly depending on the specific brands you use, but this is a general estimate.
INGREDIENT POINTS BREAKDOWN:
Unsweetened Almond Milk (1 1/2 cups)Calories: 30 kcal
WW Points: 0 (unsweetened almond milk is zero points)
Fat-Free Plain Greek Yogurt (1 cup)Calories: 100 kcal
WW Points: 0 (fat-free yogurt is typically 0 points)
Sugar Substitute (1/2 cup, using Stevia or Swerve)Calories: 0 kcal (varies depending on the sweetener, but usually very low)
WW Points: 0 (most non-caloric sweeteners are zero points)
WW Points: 0 (extracts are typically zero points)
Pecans (1/4 cup)Calories: 200 kcal
WW Points: 6 (nuts are calorie-dense, so they have higher points)
Light Butter (1 tbsp)Calories: 35 kcal
WW Points: 1 (light butter is lower in points than regular butter)
Butter Extract (1/4 tsp, optional)Calories: Negligible
WW Points: 0 (extracts are typically zero points)
Cornstarch (1 tbsp, optional)Calories: 30 kcal
WW Points: 1 (this is optional, but adds minimal points)
Pinch of SaltCalories: Negligible
WW Points: 0
TOTAL WW POINTS FOR THE ENTIRE RECIPE:
Pecans: 6 points
Light Butter: 1 point
Cornstarch (optional): 1 point
Total Points for the Whole Recipe = 6 + 1 + 1 = 8 points (without cornstarch: 7 points)
POINTS PER SERVING:
If the recipe makes 4 servings, then each serving would be:
With cornstarch: 8 points ÷ 4 servings = 2 points per serving
Without cornstarch: 7 points ÷ 4 servings = 2 points per serving
TIPS FOR LOWERING POINTS:
Reduce the Pecans: To save points, you could reduce the amount of pecans (e.g., use 2 tbsp instead of 1/4 cup), though this would decrease the “butter pecan” flavor.
Use a Different Sweetener: Some sweeteners might have fewer calories than others, so check your labels for the lowest-calorie options.
ADJUSTED RECIPE FOR LOWER POINTS:
If you want to reduce points further, consider:
Use 2 tbsp pecans (lower the points from 6 to 3)
Omit cornstarch (saves 1 point)
New total = 3 + 1 = 4 points for the whole recipe
Per serving (4 servings) = 1 point per serving.
