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a cup of butter pecan ice cream with pecans

Butter pecan ice cream

Try this easy recipe and you'll never want store-bought ice cream again! This healthy and easy butter pecan ice cream is utterly delicious. It's free of refined sugars and eggs, and it's paleo with vegan and keto options.

Course Dessert
Keyword dairy free, ice cream, keto, low-carb, paleo, pecans, sugar free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 cups heavy cream
  • 1 can coconut milk (full fat)
  • 1/4 cup maple syrup + 2 Tbs
  • 1 Tbs coconut oil
  • 1 cup chopped pecans


  1. Preheat oven or toaster oven to 375°F.

  2. Heat heavy cream, coconut milk, and 1/4 cup maple syrup in a medium saucepan on medium-high heat until boiling.

  3. Reduce heat to low and simmer for 20 minutes, stirring occasionally.

  4. Melt coconut oil in a small skillet, add pecans, drizzle over 2 tbs of maple syrup, and stir.

  5. Put pecans in the oven for 15-20 minutes, stirring occasionally, until fragrant and slightly browned.

  6. After simmering, put the cream mixture into the fridge for 8 hours or overnight, or (if you're impatient like me) put it in the freezer for about 2 hours, stirring occasionally.

  7. Transfer cream to an ice cream mixture and turn on until it reaches the desired consistency. Mix in pecans and enjoy!

Recipe Notes

Eat immediately for a soft-serve ice cream.

Store in the freezer, and thaw on the counter for 15-20 minutes before serving.

Total time does not reflect wait time, or time the mixture is in the fridge, freezer, or ice cream maker- the total time to make this recipe should be about 3 to 9 hours.