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prep time
4 h 25 min
cook time
15 min
ready time
4 h 40 min
Keto No-Churn Butter Pecan Ice Cream
If you love butter pecan ice cream you will be in love with this keto version! The butter pecan sauce becomes chewy and delicious after it’s swirled into the chilled ice cream. The key to making this addictive is making sure the butter pecan sauce is seasoned well with salt! I used kosher salt, if you use a finer salt, use less of it and taste as you go.
Net Carbs
2.6 g
Fiber
2.4 g
Total Carbs
21.8 g
Protein
3.4 g
Fats
32.3 g
319 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy Cream
½ cup
Brown Sugar Replacement by Swerve
2 tablespoon
Coarse Kosher Salt by Morton
⅛ tsp
Pecans, Dry Roasted, Unsalted
1 cup
Baking Aids Xanthan Gum by Bob's Red Mill
¼ teaspoon
Butter
1 tablespoon
Raw Coconut Cream
8 ounce
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Coarse Kosher Salt by Morton
⅛ tsp
Heavy Cream
½ cup
The Ultimate Icing Sugar Replacement by Swerve
½ cup
Coarse Kosher Salt by Morton
⅛ tsp
Vanilla Extract
1-½ teaspoon
Pecans, Dry Roasted, Unsalted
1 cup
Recipe Steps
steps 12
4 h 40 min
Step 1
Combine 2 T brown sugar with ¼ teaspoon xanthan gum and an ⅛ teaspoon of kosher salt.Step 2
Roughly chop the pecans so they are still fairly large. Toast them in a small non-stick saucepan.Step 3
Pour in ½ cup heavy cream and the brown sugar mixture. Allow mixture to simmer, stirring continuously.Step 4
Add in the butter and stir well until thickened. Remove from the heat. Allow mixture to cool in the fridge until well chilled. It will continue to thicken as it cools.Step 5
Scoop the solid coconut cream from the top of the coconut cream can. It should be about 8 oz. Place it in a medium mixing bowl. With a hand mixer, blend in 1/2 cup Swerve with ⅛ teaspoon of kosher salt. Set in the fridge while preparing the whipped cream.Step 6
In a clean stand mixer or hand mixer with a clean bowl, whip the heavy cream (make sure cream is straight from the fridge/cold) on high until soft peaks form. Add ¼ cup of Swerve, ⅛ teaspoon of kosher salt and 1 ½ teaspoons of vanilla extract and continue beating until stiff peaks form.Step 7
Add a big scoop of whipped cream to the mixed coconut mixture and fold in to lighten the mixture.Step 8
Add a big scoop of whipped cream to the chilled butter pecan mixture to lighten as well.Step 9
Add the coconut cream/whipped cream mixture back into the whipped cream and fold gently until combined.Step 10
Line an 8” x 8” pan or loaf pan with parchment paper and scoop the whipped cream mixture into it.Step 11
Top with the butter pecan mixture and swirl in with a butter knife. Sprinkle 1 T crushed pecans on top.Step 12
Freeze for 3-4 hours until cold, but not super hard. Allow to defrost at room temp until soft enough to scoop if it does become too frozen.
