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 those who are dairy sensitive, the butter can be omitted and coconut milk used, making this 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…
Butter Pecan Ice Cream Recipe
Yield 4 +
Nourishing and delicious homemade ice cream packed with brain healthy fats and a boost of nutrients.
- Place all ingredients except pecans in a blender and blend until completely smooth.
- Stir in pecans.
- Pour into ice cream maker or small tin can for that method.
- Turn on ice cream maker and follow user instructions or roll/shake the can for 20+ minutes until done...
For the dairy sensitive, use coconut milk and either omit the butter or use coconut oil instead
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 61.3 g
Saturated Fat 35.4 g
Cholesterol 245 mg
Sodium 499 mg
Total Carbohydrates 33.3 g
Dietary Fiber 1.8 g
Sugars 25.7 g
Protein 6.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Next on our list to make: Mint Chip, Raspberry Chip, Mocha and others…. what is your favorite?