Butter Pecan Ice Cream

Nourishing Butter Pecan Ice Cream Recipe Butter Pecan Ice Cream

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…

5.0 from 3 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
Recipe type: Dessert
Serves: 4
  • 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
  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. ladybug says

    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. Alison Westermann says

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

  3. Courtney Brandwein says

    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!

  4. Michele Krile says

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

  5. Amanda Armagost says

    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!

  6. Aimee says

    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!

  7. Suzannah Stanley says

    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!!

  8. Gram says

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

  9. Penny says

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

  10. kara langlois says

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

  11. EricaM says

    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.

      • Karen says

        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?

  12. Samantha says

    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!

  13. Sally Sue says

    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?

  14. Shelley says

    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

  15. Janis says

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

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