Butter Pecan Ice Cream

Nourishing Butter Pecan Ice Cream Recipe

Ice cream is a kid (and adult!) favorite dessert, but store bought ones often contain high fructose corn syrup, artificial colors and flavors, or other ingredients that we avoid.

This recipe is a healthy and incredibly delicious alternative to store bought ice cream and it is simple to make at home. We use this ice cream maker (which makes ice cream in 20 minutes without ice or salt) but if you don’t have an ice cream maker, you can also use this tin can method (PDF) which is a fun activity for the kids!

Homemade ice cream is very high in brain healthy fats and nutrients. For dairy sensitive, the butter can be omitted and this is a delicious coconut-pecan recipe. Another variation is to add some shredded coconut and coconut oil in place of the butter for a coconut ice cream.

I’ll be posting more of our favorite ice cream recipes soon, but here’s the one my kids currently love…

4.7 from 9 reviews
Butter Pecan Ice Cream
 
Prep time
Cook time
Total time
 
Nourishing and delicious homemade ice cream packed with brain heathy fats and a boost of nutrients
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1 can of BPA free coconut milk (or two cups fresh raw milk or coconut milk)
  • 1 stick (1/2 cup) grassfed butter (I get mine here)
  • 2-3 tablespoons real vanilla extract
  • ½ tsp Himalayan Salt or Real Salt
  • 4 raw egg yolks from trusted source pastured hens (optional but really improves texture)
  • ¼ cup each of maple syrup and honey (or either one, to taste)
  • ½ to 1 cup chopped pecans
Instructions
  1. Place all ingredients except pecans in a blender and blend until completely smooth. Best if butter is softened but not melted.
  2. Pour in to ice cream maker or small tin can for that method.
  3. Turn on ice cream maker and follow user instructions or roll/shake the can for 20+ minutes until done...
  4. Enjoy!

Next on our list to make: Mint Chip, Raspberry Chip, Mocha and others…. what is your favorite?

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Reader Comments

  1. I was just thinking about searching your site for ice cream and low and behold it’s featured on your home page. will be trying this today!

  2. There is no sweetener listed in the recipe? I’m guessing it was left out on accident….

    • There is honey.

    • Honey and syrup–at least 1/2 cup of sweetener

  3. Is there really no sugar? Is coconut milk sweet enough on its own?

  4. This sounds so yummy!! I would love a recipe for mocha and mint chocolate chip. Well strawberry sounds good too 🙂 Any recipes for healthy ice cream sound great!

  5. Can this be made with ghee made from grass-fed butter instead of pure butter? I cannot tolerate dairy.

    • I made it with earth balance butter! I also used Almond Milk as I am dairy intolerant. However, I made a couple changes. I added two tablespoons of cornstarch and whisked it in a heatproof bowl and mixed it for 6 minutes until the butter was melted and cornstarch dissolved. (Also did this- simmered over boiling water- due to the eggs.)

      I put in Fridge for 4 hours and mixed in icecream maker for 25 minutes. Came out excellent. Thanks for the recipe. The honey and syrup is better than granulated sugar!

  6. I love this! My hubby and just made it via the tin can method and it is awesome. The only problem I had was the butter wouldn’t emulsify so maybe I should have blended it with the egg yolk before adding the other ingredients? The next flavor I am going to try is raspberry.
    Thanks for all your awesome recipes and ideas!

  7. Thanks for the dairy free (with butter sub) recipe. Just got an ice cream maker and I don’t really tolerate milk products well. Do you happen to know if almond milk can be used to make ice cream? I always have plenty of that on hand. Thanks!

    • IT can, but the texture won’t work well unless you add the eggs and coconut oil for enough thickness…

      • Is the coconut oil the butter substitute? If so, how much?

  8. Yummm, great flavor combination idea!! My husband made some “get some” ice cream (Bulletproof Exec recipe, http://www.bulletproofexec.com/get-some-ice-cream/) with coffee that was super good and we made some chocolate flavor last night. I’ve never tried it with coconut milk, always just butter and coconut oil, but I love the coconut flavor. I want to try some version with bacon sometime, like Salt and Straw in Portland does!!

  9. This ice cream sounds yummy! My husband loves butter pecan, will have to make it for him. Thanks so much for sharing!
    Aloha!

  10. Can you make this in a Vitamix?

    • Yes and then either the ice cream maker or tin can method…

  11. just wondering if you soak the pecans and what method you use

  12. THANK YOU!!!!!

    (I am looking forward to the Mint Chip recipe 🙂

  13. We just made this and it is sooo good. Every recipe I have tried from your site has turned out very well.

  14. Wonder if I could use whole milk kefir as the milk component….can’t see why not? Bit of a tangier flavor probably…

  15. I made this with raw milk, grass-fed butter, and pastured egg yolks, and my butter didn’t mix in very well. The ice cream had a texture though it was still delicious. Any idea how to get the butter to mix in better? I waited until the butter was room temperature before mixing it.

      • I actually used raw milk, butter, and egg yolks as well and it didn’t mix well at all 🙁 the taste was amazing but the texture was totally off. I put everything in my Vitamix and blended until smooth then poured it into the Ice Cream Maker. Do you have any suggestions I could try to improve texture?

  16. O..M…G! I thought I didn’t like ice cream. Boy was I wrong!! This is absolutely delicious! I used all maple syrup, no honey. I wish I could rate this recipe 10 out of 5!

  17. This was amazing! I toasted my pecans for the recipe. I will make this again and again!

  18. Just made this with raw milk and grassfed butter and all honey, and the butter conglomerated into huge chunks. Blended in blender til smooth first but still clumped up. Anybody ever figure out how to smooth out the butter?

  19. I am looking forward to tying this recipe. I’ve been hunting everywhere for a decent vanilla that didnt require outragoues ingredients… oddly enough its been daunting. after i make this recipe as is I plan on trying it w/o the pecans and mor honey instead of maple or something to try and get a vanilla

  20. Made my first batch in new ice cream maker. Followed instructions but mixture never froze. What did I do wrong?
    Blessings,
    Janis

    • I’ve made this recipe twice now, following it to a T, and it has not frozen either.??

  21. That is a ton of vanilla extract! I am thinking this is a misprint and you mean teaspoons?

  22. Hi in the process of making this, put everything in the blender (not the pecans) and my butter clumped up. Is it suppose to do that. I haven’t added it to my ice cream maker yet. Also the raw egg yolks is that safe, because they don’t seem to be getting cooked. Please let me know.

    Sam

  23. What is “the tin can method”?

  24. Hi
    Are the raw eggs optional ? I am allergic to eggs and wanted to check if there was a substitute for the eggs ?

  25. Great !! Thanks for the link 🙂

  26. Thank you. This blended well as long as I kept the canned coconut milk and the butter at room temperature before blending everything together. I used 2 tbs of vanilla and two whole eggs in mine along with 2 tbs ground flax-seed and 2 tbs melted coconut oil. I poured the mixture into my ice cream maker and 30 minutes in I added the pecans. Definitely will do again. This was definitely a little more than 4 servings and very rich.

  27. Perfect timing! Was online searching two days ago for a low/no sugar ice cream recipe using coconut milk and fresh fruit. Suppose any fresh fruit would be amazing in this: nectarines, peaches, blueberries! Thanks, Katie!

  28. Thanks Katie, looking at buying this ice cream maker. It gets very good reviews and not that expensive. Will have to make some ice cream with stevia as hubby won’t eat it otherwise.

    • Did you try it with stevia?

  29. Brrrr! It’s too cold to make ice cream right now (just before Christmas), but I will definitely be making this when it warms up next year — This is almost my favourite flavour. The only thing better would be to substitute praline for the plain pecans, that would be sensational! Thank you for this recipe!!

  30. Made this tonight, it was delicious! I used all maple syrup, no honey. However, like others have stated, the butter didn’t mix very well. It all seemed mixed after blending, but the butter re-hardened in small clumps during the ice cream making process.

  31. Hello everyone!

    I am in agreement. This amazing ice cream. To prevent the butter from clumping did you try bringing all the ingredients to room temp?

  32. I just made this; it was perfect! My teen thought it was the best thing ever.

    Thanks for this wonderful recipe and all you do!!

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