Butter Pecan Keto Ice Cream is a creamy, rich dessert that brings together the perfect combination of smooth ice cream and crunchy, nutty pecans—all without any added sugar. This low-carb, keto-friendly treat is a game-changer for anyone looking to enjoy a classic ice cream flavor while maintaining a healthy lifestyle. Made with simple ingredients like heavy cream, unsweetened almond milk, and erythritol, this recipe gives you the indulgent experience of traditional ice cream without the carbs and sugar.
This homemade ice cream is not only easy to make, but it’s also incredibly satisfying. The toasted pecans add a delightful crunch and nutty flavor that complement the smooth, creamy texture of the base. Whether you are following a keto diet or just looking for a healthier ice cream alternative, this recipe is sure to become a favorite in your freezer. You can whip it up quickly using an ice cream maker, and it stores well for future cravings. With just a few steps, you’ll be able to enjoy a delicious and guilt-free dessert that everyone will love.
Why You’ll Love This Recipe
This Butter Pecan Keto Ice Cream is perfect for anyone on a low-carb or keto diet who wants to satisfy their sweet tooth without the guilt. It’s rich and creamy, yet free from refined sugars and high-carb ingredients. The combination of butter and toasted pecans adds a unique flavor and texture that rivals traditional ice cream, making it the perfect choice for special occasions or a regular dessert option. Plus, it’s easy to make and requires only a few ingredients you may already have in your kitchen.
Ingredients
- Heavy cream
- Unsweetened almond milk
- Powdered erythritol
- Butter, melted
- Vanilla extract
- Chopped pecans
Variations
- Dairy-Free: Use coconut cream instead of heavy cream to make it fully dairy-free.
- Sweeteners: If you prefer a different keto-friendly sweetener, feel free to substitute erythritol with monk fruit or stevia, adjusting the quantity to taste.
- Nuts: Swap the pecans for other nuts such as walnuts or macadamia nuts for a unique twist.
- Vanilla Bean: For a stronger vanilla flavor, use a scraped vanilla bean instead of vanilla extract.
- Chocolate Chips: Add in sugar-free chocolate chips along with the pecans for a chocolatey version.
How to Make the Recipe
Step 1: Mix the Base
In a mixing bowl, whisk together heavy cream, almond milk, and powdered erythritol. Continue mixing until the erythritol has fully dissolved, and the ingredients are well combined.
Step 2: Add Butter and Vanilla
Stir in the melted butter and vanilla extract, ensuring that everything is thoroughly mixed and smooth.
Step 3: Churn the Ice Cream
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes.
Step 4: Add the Pecans
During the last few minutes of churning, add the chopped pecans into the ice cream maker so they get evenly distributed throughout the mixture.
Step 5: Freeze and Serve
Once the churning process is complete, transfer the ice cream into a container and place it in the freezer for at least 2 hours to firm up before serving.
Tips for Making the Recipe
- Ensure the heavy cream and almond milk are cold before starting for a smoother texture.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and stir every 30 minutes while it freezes to break up ice crystals.
- For the best texture, let the ice cream sit out for 5-10 minutes before scooping to soften slightly.
How to Serve
Serve this Butter Pecan Keto Ice Cream in a bowl or a cone (using a keto-friendly cone if desired). Garnish with additional chopped pecans, sugar-free caramel sauce, or a few dark chocolate shavings for an extra touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container in the freezer. It will keep for up to 1 month. If it becomes too hard to scoop, let it sit out for a few minutes to soften before serving.
Freezing
If you want to make this ice cream ahead of time, simply prepare the base, churn it, and store it in the freezer. It’s perfect for preparing in bulk for future cravings.
Reheating
There’s no need to reheat keto ice cream, as it’s meant to be served frozen. Simply let it soften slightly at room temperature for easy scooping.
FAQs
1. Can I make this Butter Pecan Keto Ice Cream without an ice cream maker?
Yes, you can freeze the mixture in a shallow dish and stir every 30 minutes for 2-3 hours to create a similar texture.
2. Can I use another type of milk instead of almond milk?
Yes, you can use coconut milk or another low-carb milk alternative.
3. How do I make this recipe dairy-free?
Use coconut cream in place of heavy cream and ensure your butter is dairy-free or use a plant-based butter.
4. Can I use a different sweetener besides erythritol?
Yes, you can use stevia, monk fruit, or any other keto-friendly sweetener, adjusting the quantity as needed.
5. Can I make this recipe without pecans?
Absolutely! You can omit the pecans or replace them with other nuts like walnuts or macadamia nuts.
6. Can I make this ice cream ahead of time?
Yes, you can make it ahead and store it in the freezer for up to a month.
7. How do I soften the ice cream if it’s too hard to scoop?
Let the ice cream sit at room temperature for 5-10 minutes before scooping.
8. Can I add other mix-ins to this ice cream?
Yes, feel free to add in sugar-free chocolate chips, coconut flakes, or even keto-friendly cookie crumbs.
9. How long does it take to make this ice cream?
The total time for this recipe is about 2 hours and 40 minutes, with most of the time spent freezing the ice cream.
10. How do I store leftover ice cream?
Store the leftover ice cream in an airtight container in the freezer for up to one month.
Conclusion
Butter Pecan Keto Ice Cream is the perfect low-carb, keto-friendly treat that delivers all the creamy, nutty goodness of a traditional butter pecan ice cream—without the added sugar and carbs. With simple ingredients and easy-to-follow steps, this homemade ice cream is a delicious dessert you can feel good about enjoying. Whether you’re following a keto diet or simply looking for a healthier dessert option, this ice cream will satisfy your cravings and keep you on track with your goals. Make it ahead of time and keep it in your freezer for a quick and tasty treat whenever the mood strikes!
Print
Butter Pecan Keto Ice Cream Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
Description
This rich and creamy Butter Pecan Keto Ice Cream is a low-carb, sugar-free treat that’s perfect for anyone following a keto diet. With the nutty crunch of pecans and a smooth, buttery flavor, it’s a delightful dessert that satisfies your sweet tooth without the carbs.
Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup powdered erythritol
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- In a mixing bowl, whisk together heavy cream, almond milk, and powdered erythritol until well combined.
- Stir in melted butter and vanilla extract.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add in chopped pecans.
- Transfer ice cream to a container and freeze for at least 2 hours before serving.
Notes
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first few hours to help with texture.
- For a richer flavor, you can toast the pecans before adding them to the mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes