Homemade Butter Pecan Keto Ice Cream

This homemade keto butter pecan ice cream is creamy, rich, and full of buttery, nutty flavors! With no added sugar, it’s a perfect way to indulge in a classic favorite without the carbs.

My Personal Experience

I’ve always been a huge fan of ice cream, but finding a keto-friendly option that still delivers that creamy, indulgent flavor can be a bit of a challenge. When I first tried this homemade keto butter pecan ice cream, I was surprised by how close it came to the real deal—rich, buttery, and perfectly sweet without any added sugar.
Making this recipe felt like a small project, especially with tempering the eggs and getting the custard just right, but it was worth every step. The aroma of the toasted pecans filling the kitchen was fantastic, and adding that little bit of browned butter really took the flavor up a notch! The hint of caramel from the browned butter and the slight crunch of the pecans gave it a gourmet feel that made this recipe a treat to remember.
I tried the no-ice-cream-maker method, and while it took a bit of patience with the stirring, the result was surprisingly smooth and creamy. For me, this ice cream has become a go-to recipe for satisfying that sweet craving without the carbs, and it feels even more special because it’s homemade. Give it a try—trust me, it’s worth it!

Why You’ll Love This Homemade Butter Pecan Ice Cream

• Creamy, rich texture without the carbs
• Buttery, nutty flavor with toasted pecans
• No added sugar
• Simple ingredients and easy to make
• Customizable with different nuts
• A perfect low-carb dessert

Ingredients & Substitutions

• Heavy Cream – Full-fat heavy cream gives the ice cream a creamy texture. You can substitute with coconut cream if you want a dairy-free version.
• Unsweetened Almond Milk – This adds a lighter base. You can swap it with unsweetened coconut milk or any other nut milk if preferred.
• Egg Yolks – These create a custard base and help thicken the ice cream. If you’re avoiding eggs, you can try a low-carb, egg-free ice cream base (like one made with guar gum or xanthan gum as a thickener).
• Erythritol or Keto-Friendly Sweetener – This sweetener has a zero glycemic index. You can use stevia or monk fruit as alternatives, but be mindful of the sweetening power.
• Vanilla Extract – Adds depth of flavor. You can also use vanilla bean paste for a more intense vanilla flavor.
• Butter – The key to rich, buttery ice cream! You can substitute with ghee if you’re following a dairy-free or paleo diet.
• Pecans – These nuts add crunch and flavor. You can substitute with walnuts, macadamia nuts, or almonds if you prefer.
• Salt – A pinch of salt enhances the sweetness and brings out the flavor.

Recipe Directions: Your Path to a Delicious Dish

1. Toast the Pecans
   In a medium saucepan over medium heat, melt the butter and add the chopped pecans. Stir frequently for 3-5 minutes until the pecans are fragrant and slightly toasted. Set aside to cool.
2. Prepare the Ice Cream Base
   In a separate saucepan, heat the heavy cream and almond milk over medium heat until it’s warm, but not boiling.
3. Mix the Eggs and Sweetener
   In a mixing bowl, whisk together the egg yolks and erythritol until well combined and slightly thickened.
4. Temper the Egg Mixture
   Slowly pour a small amount of the warm cream mixture into the egg yolk mixture, whisking constantly. Gradually add the rest of the warm cream to the egg mixture, whisking until smooth.
5. Cook the Custard
   Pour the mixture back into the saucepan. Heat over medium-low, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Don’t let it boil.
6. Add Vanilla and Cool
   Remove from heat, then stir in the vanilla extract and a pinch of salt. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until well-chilled.
7. Churn the Ice Cream
   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes, add the toasted pecans.
8. Freeze
   Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.

Expert Tips for Making This Dish Even Better

• No Ice Cream Maker? Pour the custard into a shallow container and freeze. Stir every 30 minutes for 2-3 hours for a creamy consistency.
• Extra Crunchy Pecans: Toast the pecans a bit longer or add some towards the end of the churning.

Enhance Creaminess and Flavor with a Hint of Browned Butter

For an extra layer of depth, try browning the butter before adding it to the pecans. Gently heat the butter in a saucepan until it turns golden brown and emits a rich, nutty aroma, then toss in the chopped pecans to toast. The browned butter gives the ice cream a richer, caramel-like undertone that beautifully complements the pecans, making each spoonful even creamier and more decadent. This simple step adds a gourmet twist that elevates the classic butter pecan flavor to new heights.

Preserving Your Dish: Storage Guidelines

Store any leftovers in a tightly sealed container in the freezer for up to 2 weeks. Let it sit for 5 minutes at room temperature before scooping.

Your Questions Answered: FAQ Section

Can I use other nuts?
Yes! Try walnuts or almonds for a variation.

What if I don’t like almond milk?
You can replace it with coconut milk, but keep in mind it may add a subtle coconut flavor.

Tools You’ll Need

• Medium Saucepan – To cook the custard and toast the pecans.
• Whisk – To blend the egg yolks and sweetener, and to stir the custard mixture.
• Mixing Bowl – For mixing the egg yolks and sweetener.
• Ice Cream Maker (optional but recommended) – For the best texture. If you don’t have one, see the no-ice-cream-maker method in the tips section.

Nutrition (Per Serving)

• Calories: 220
• Fat: 20g
• Protein: 3g
• Net Carbs: 2g

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