Butter Pecan Protein Ice Cream

Coarsely chop pecans and toast in half butter and half sweetener in a nonstick skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside.

Melt other half of butter in same skillet until froth disappears and browned. In a large bowl, whisk together milk, protein powder, melted brown butter and other half sweetener.

Pour mixture in a small resealable plastic bag. Mix ice and salt in a large resealable plastic bag and place small bag in it. Shake vigorously until ice cream has hardened, about 7 to 10 minutes.

OR Freeze in ice cube trays and blend.

OR Use an ice cream maker.

Transfer ice cream to a bowl and fold in cooled pecans.

Transfer to an airtight container and freeze until solid, for about 20 minutes. Store in the freezer in a sealed container until ready to eat!