Quick Description
This Low-Carb Butter Pecan Ice Cream is rich, creamy, and packed with buttery pecan flavor—without any added sugar. It tastes just like classic butter pecan ice cream but fits perfectly into a low-carb or keto lifestyle. No complicated steps, and it works with or without an ice cream maker.
Servings & Timing
- Servings: About 6 servings (½ cup each)
- Prep Time: 10 minutes
- Cook Time: 5 minutes (toasting pecans)
- Churn/Freeze Time: 2–3 hours
- Total Time: ~3 hours
Nutritional Info (Per ½ Cup – Approximate)
- Net Carbs: ~3 g
- Protein: ~5 g
- Fat: ~15 g
- (Macros will vary depending on milk and cream swaps.)
Ingredients
- 2 cups unsweetened almond milk (or Fairlife milk for more protein)
- 1 cup heavy cream (or Greek yogurt for a lower-fat option)
- 1/3 cup powdered erythritol (or monk fruit sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract (optional, but enhances flavor)
- 1/2 cup pecans, chopped and lightly toasted
- Pinch of salt
How to Make Low-Carb Butter Pecan Ice Cream
-
Toast the Pecans
Add chopped pecans to a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Remove from heat and let cool completely. -
Mix the Ice Cream Base
In a large bowl, whisk together almond milk, heavy cream, powdered sweetener, vanilla extract, butter extract (if using), and salt until fully combined. -
Add Pecans
Stir the cooled toasted pecans into the mixture. -
Churn or Freeze
- Ice Cream Maker: Pour mixture into the machine and churn according to manufacturer’s instructions until thick and creamy.
- No Ice Cream Maker: Pour mixture into a freezer-safe container. Freeze, stirring every 30–60 minutes for 2–3 hours to break up ice crystals.
-
Final Freeze & Serve
Freeze until firm. Let sit at room temperature for a few minutes before scooping.
Additional Notes
- Powdered sweetener works best for smooth texture.
- Butter extract is optional but gives that classic butter pecan taste.
- Stirring during freezing is key if not using a machine.
Dietary Info
- Low-carb
- Keto-friendly
- Sugar-free
- Gluten-free
Flavor Tips & Variations
- Add a tablespoon of butter while toasting pecans for deeper flavor
- Swap pecans for walnuts or almonds
- Add collagen or protein powder for a higher-protein version
- Sprinkle a pinch of cinnamon for warmth
Ingredient Substitutions
- Milk: Coconut milk for dairy-free
- Cream: Greek yogurt for lighter texture
- Sweetener: Allulose for softer scoop straight from freezer
Storage & Make-Ahead
- Freezer: Store in an airtight container for up to 1 week
- Best texture within the first 3–4 days
- Let soften 5 minutes before scooping
FAQs
Q: Is this keto-friendly?
A: Yes, when made with almond milk, heavy cream, and keto sweetener.
Q: Can I skip the ice cream maker?
A: Absolutely. The stir-and-freeze method works well.
Q: Why is my ice cream hard?
A: Low-carb ice creams freeze firmer. Let it sit out briefly before scooping.
Q: Can I make it dairy-free?
A: Yes—use coconut milk and coconut cream.
Conclusion
This Low-Carb Butter Pecan Ice Cream delivers classic ice cream flavor with none of the added sugar. Creamy, nutty, and incredibly satisfying, it’s a dessert you can enjoy guilt-free anytime.
