Keto Butter Pecan Ice Cream
Ultra-Creamy • Low-Carb • No Sugar Added
Who needs store-bought ice cream when you can make this at home? This Butter Pecan Ice Cream is rich, scoopable, and loaded with buttery toasted pecans—without the sugar crash. A true keto dessert dream.
Ingredients (Makes ~6 servings)
Ice Cream Base
- 1½ cups heavy whipping cream
- 1 cup unsweetened almond milk (or more cream for extra richness)
- ⅓–½ cup powdered erythritol or monk fruit sweetener (to taste)
- 3 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Butter Pecans
- ¾ cup pecans, chopped
- 2 tbsp unsalted butter
- ¼ tsp cinnamon (optional but amazing)
Instructions
1️⃣ Toast the Butter Pecans
- Melt butter in a skillet over medium heat.
- Add pecans and toast 3–5 minutes until fragrant and lightly golden.
- Sprinkle with cinnamon (optional).
- Remove from heat and let cool completely.
2️⃣ Make the Custard Base
- In a saucepan, heat cream + almond milk until steaming (not boiling).
- In a bowl, whisk egg yolks with sweetener until pale.
- Slowly pour hot cream into yolks while whisking (temper the eggs).
- Return mixture to saucepan and cook on low, stirring constantly, until thick enough to coat a spoon (170–175°F / 77–80°C).
- Remove from heat, stir in vanilla and salt.
3️⃣ Chill
- Cool completely, then refrigerate at least 4 hours (overnight best).
4️⃣ Churn
- Churn in an ice cream maker according to manufacturer instructions.
- In the last 2 minutes, fold in buttered pecans.
No ice cream maker?
Pour into a loaf pan, freeze, and stir every 30 minutes for 3 hours.
5️⃣ Freeze & Scoop
- Transfer to a freezer-safe container.
- Freeze 1–2 hours until scoopable.
Approximate Macros (Per Serving)
- Calories: ~260
- Fat: ~26g
- Protein: ~4g
- Net Carbs: ~2–3g
(Macros vary by sweetener and milk used.)
Nut Information
- Contains Nuts: Pecans
- Nut-Free Option: Replace pecans with toasted coconut chips or keto chocolate chunks
Q & A
Q: Can I make this dairy-free?
A: Yes—use full-fat coconut milk and vegan butter (flavor will be coconut-forward).
Q: Why is my ice cream hard?
A: Keto ice cream freezes firmer. Let it sit at room temp 5–10 minutes before scooping.
Q: Can I skip the eggs?
A: Yes. Replace custard with ½ tsp xanthan gum blended into the cold base, but texture will be slightly less rich.
Q: Best sweetener?
A: Powdered monk fruit or erythritol blend gives the smoothest texture.
