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    Home » Desserts

    Keto Butter Pecan Ice Cream

    Published: Jul 22, 2021 · Updated: Jun 22, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarianKeto

    This keto butter pecan ice cream is a rich creamy sugar free ice cream. Toasted pecans in sweetened butter are folded into a creamy keto ice cream for a delicious dessert.

    We made this both in an ice cream maker and also as a no churn. Both tasted good but boy, was the ice cream maker the creamiest and smoothest ice cream. It made me want the ice cream maker machine as a permanent feature on my kitchen top!

    How to make keto butter pecan ice cream

    Making this sugar free ice cream has 5 steps:

    1. Make the custard based ice cream
    2. Toast the pecans and coat with butter
    3. Churn the ice cream in an ice cream machine.
    4. Add the pecans
    5. Freeze

    For the low carb sweetener I used the Besti Brown Monk Fruit Sweetener. It helped give an extra flavour to the ice cream and the pecans just as regular brown sugar would. If you don't have this, then I would recommend allulose instead as that does not develop crystals when frozen.

    Making a no churn butter pecan ice cream

    You could follow the recipe as per the recipe card below and skip the churn in an ice cream maker step. Once you have folded in the pecans, place in the freezer in a sealed container and freeze for at least 5 hours. Take the container out every hour to stir the mixture to reduce the amount of ice crystals.

    Another no churn recipe is to not make the egg custard based ice cream as I have below but whisk cream and add a cup of my sugar free condensed milk in place of the coconut milk. Once the pecans are toasted and cooled, add to cream mixture and freeze.

    pecan ice cream in bowl

    This has fast become one of my favourite ice cream flavours. It's not something that I would have chosen in an ice cream shop (back in my sugary days) but now I would happily enjoy a bowl for breakfast!

    Okay, I did enjoy some for breakfast. I had to shoot the photos in the morning before the sun got hot here. It's my excuse and I'm sticking to it!

    Recipe Tips

    The coconut milk can be substituted with almond milk or half and half cream. It will reduce the calories. I use coconut milk as it has a higher fat content that helps give a creamy texture.

    The ice cream will last in the freezer for up to 3 months in an airtight container. You will need to soften it before serving.

    keto ice cream with walnuts

    More keto ice cream recipes

    Dairy Free Chocolate Ice Cream

    Almond Joy Ice

    Pumpkin Cheesecake Ice Cream

    Blueberry Ice Cream

    Coconut & Berry Ice Cream

    Strawberry Basil Ice Cream

    This post may contain affiliate links. Please read my disclosure policy for more information.

    butter pecan ice cream in bowl

    Keto Butter Pecan Ice Cream

    Angela Coleby
    A creamy keto butter pecan ice cream to enjoy anytime of the year.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Freezing time 5 hrs
    Total Time 5 hrs 30 mins
    Course Dessert
    Cuisine American, keto
    Servings 8 servings
    Calories 403 kcal

    Ingredients
     
     

    Ice Cream Base

    • 2 cups cream heavy/whipping
    • 1 cup coconut milk tinned
    • 3 medium egg yolks
    • ½ cup brown sweetener other low carb sweetener could be used
    • 1 teaspoon vanilla extract
    • 2 tablespoons vodka optional

    Pecans

    • 1 cup pecans
    • 2 tablespoons butter melted
    • 2 tablespoons brown sweetener other low carb sweetener could be used
    • ¼ teaspoon salt

    Instructions
     

    Make the Ice Cream

    • Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
    • As the cream is heating, whisk the eggs, vanilla and brown sweetener together.
    • Remove the cream from the heat and allow to cool for a minute (you don't want a scrambled egg mixture). Gently pour into the egg mixture and whisk until combined.
    • Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
    • Remove from the heat.
    • Add the vodka and stir(optional).
    • Allow to cool or place in the fridge for faster cooling.
    • Pour into the canister of an ice-cream maker and churn according to manufacturer’s directions

    Toasting the Pecans

    • Preheat the oven to 180C/350F degrees.
    • Place the pecan on a baking tray and bake for 10 minutes, checking that they are not burning half way through.
    • Remove from the oven and place in a small bowl.
    • Pour the butter over them and add the brown sweetener and salt. Mix until the pecans are all covered in the butter mixture.
    • Set aside to cool.

    Assemble & Freeze

    • Once the ice cream has been churned and is a creamy smooth texture, fold in the pecan mixture. Chop the nuts if you prefer (I kept mine chunky).
    • Spoon the ice cream in an airtight container and place in the freezer for at least an hour, preferably several hours.
    • To serve, if the cream is too hard, allow to soften at room temperature for 5-15 minutes.

    Notes

    Makes 8 servings
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 403kcalCarbohydrates: 4gProtein: 4gFat: 42gFiber: 1gIron: -1mg
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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      Keto Mini Cheesecakes
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      Keto Snowball Cookies

    Reader Interactions

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      Recipe Rating




    1. Tabitha

      July 24, 2021 at 10:54 pm

      Do you use the thick part of the coconut in the can or the liquid in the bottom?

      Reply
      • Angela Coleby

        July 25, 2021 at 4:15 pm

        I shake the can up and use that but you could use the thick part of the coconut in the can.

        Reply
    2. John Gallaugher

      July 23, 2021 at 1:50 pm

      I don't own an ice cream maker. Can you churn this in a stand mixer?

      Reply
      • Angela Coleby

        July 24, 2021 at 8:57 am

        Yes you can. I've also made this as a no churn. It tasted as good but just not as creamy.

        Reply
    3. Ghaniya

      July 23, 2021 at 7:51 am

      Such excellent recipes well done

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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