This Low-Carb Butter Pecan Ice-Cream recipe makes a delicious, creamy dessert that works for low-carb, ketogenic, LC/HF, diabetic, gluten-free, and Banting diets.
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Ice-cream is one of my favorite foods of summer. It’s perfect after a day at the beach, as a special dessert, or pretty much anytime. Truth be told, I like ice-cream so much, I’ve been known to devour it just as quickly in the winter.
The flavor of this Low-Carb Butter Pecan Ice-Cream takes me back to my childhood. Butter pecan was my father’s favorite flavor, so it was the one flavor we often had in the house. Ice-cream was always a special treat for my family. It wasn’t doled out on a daily basis, but was saved for celebrations or as a reward for hard work well done. We always had it on birthdays, but often enjoyed it after a hard day of work in the garden.
In this recipe, I very lightly toast the pecans in butter before adding them to the ice-cream. I toast them just enough to bring out the flavors, but not enough to make the bitter or harsh. If you don’t like your pecans toasted or are concerned about breaking down the oils in the pecans, you can skip this step. The ice-cream will still be delicious.
I also use a natural butter pecan flavoring in the recipe. This makes the ice-cream taste like the butter pecan ice-cream from the store, but the flavoring could be left out. If you leave it out, the ice-cream will still be delicious, but it will be more like vanilla ice-cream with pecans sprinkled in.
To freeze this ice cream. I use on older version of this ice cream maker. I have had it for several years now and it does a great job. It has a freezer bowl that needs to be frozen before using. It takes a long time to freeze this, so I just store mine in the freezer so it’s always ready. I’ve thought about purchasing an additional freezer bowl so I have the ability to make two batches of ice cream the same day. Yes, I like ice cream a lot!
If you don’t have an ice cream freezer, You can make this recipe without one. Simply put the whipped mixture in a covered freezer-safe container. Every 30 minutes or so, stir the ice cream and put back in the freezer until the mixture is completely frozen. While this method works, the end result isn’t quite as creamy as it is if you use an ice-cream maker.
This Low-Carb Butter Pecan Ice-Cream recipe is one of my favorite, go-to dessert recipes. I love it so much that I probably make it at least twice a month. It’s the perfect way to celebrate the arrival of summer! Enjoy!
Low-Carb Butter Pecan Ice-Cream
Heat a medium skillet over medium heat. Add butter. When butter has melted, turn heat to low and add pecans.
Roast pecans very gently, stirring constantly until they are very lightly toasted. Be careful not to over-toast. The idea is to bring out the flavors without making them bitter or burned. Remove from heat and set aside.
Add the heavy cream and stevia/erythritol blend to a large mixing bowl. Using a hand mixer, beat at high speed until stiff peaks form. Blend in the vanilla extract and the butter pecan flavoring.
Slowly add the almond milk, a few tablespoons at a time, beating with the hand mixer between additions.
Process in an ice-cream freezer according to manufacturer's instructions. When ice-cream has reached the desired firmness, add the toasted pecans. Transfer to an airtight container and freeze for a few hours before serving.
Serving size: 1/8th of the recipe
Fat (g): 29
Carbs (g): 3
Fiber (g): 1
Protein (g): 1
Net carbs (g): 3