Maple Bourbon Pecan Keto Avocado Ice Cream

Twenty-four hours before you plan to make the keto avocado ice cream, place the freezer bowl for your ice cream maker in the freezer.

In a 5-quart saucepan over medium heat, heat the coconut milk, almond milk, salt, and erythritol until simmering, then pour into a blender and pulse until smooth.

Whisk the eggs in a medium-sized heatproof bowl. Temper the eggs by slowly pouring about a quarter of the coconut milk mixture into the eggs, 2 tablespoons at a time, whisking continuously, until the mixture is homogenous. Place the lid back on to low, then slowly pour the egg and coconut milk mixture into the blender.

Remove the lid and scoop the flesh of the avocados into the blender. Place the lid back on, with the fill cap removed, and turn the blender on to low. While the blender is running, add the protein powder, vanilla extract, maple extract, and bourbon, if using, and continue to blend until the mixture is homogenous.

Place the blender jar in the refrigerator until the mixture is thoroughly chilled, at least 4 hours.

Insert the freezer bowl into the ice cream maker and churn the chilled ice cream base according to the manufacturer's directions. Add the pecans during the last 2 minutes of churning.

Transfer the keto avocado ice cream to an airtight container and place in the freezer until a thicker consistency develops, about 20 minutes. Serve topped with chopped pecans. Store in the freezer for up to 1 month.