Ingredients
For the Roasted Pecans:
- 1 cup pecan halves
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp powdered erythritol or preferred low-carb sweetener
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 4 large egg yolks
- 1/2 cup powdered erythritol (or preferred low-carb sweetener)
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
Equipment Needed
- Ice cream maker (preferred for smooth texture)
- Medium saucepan
- Whisk
- Mixing bowls
- Baking sheet
- Parchment paper
- Fine mesh sieve
Step 1: Roast the Pecans
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the pecans evenly. Melt the butter in a small saucepan, then mix in the vanilla and powdered erythritol. Drizzle this mixture over the pecans and toss to coat thoroughly. Roast for 8–10 minutes, stirring halfway, until the pecans are golden brown and fragrant. Allow them to cool completely before adding to the ice cream.
Roasted pecans add a rich, buttery crunch that enhances the flavor of this keto ice cream. You can lightly chop half the pecans if you prefer smaller pieces for better distribution in the ice cream base.
Step 2: Prepare the Ice Cream Base
In a medium saucepan, combine heavy cream and almond milk. Heat over medium heat until it just begins to simmer, then remove from heat. While the cream is warming, whisk together the egg yolks, powdered erythritol, and salt in a separate bowl until smooth and slightly thickened.
Tempering the eggs is crucial to prevent scrambling. Slowly pour about half of the warm cream mixture into the yolks, whisking constantly, then gradually add the remaining cream. This ensures a smooth and custard-like base.
Step 3: Cook the Custard
Return the egg-cream mixture to the saucepan and cook over medium-low heat. Stir continuously with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Be careful not to boil, as this can curdle the custard.
Once thickened, remove from heat and stir in unsalted butter and vanilla extract. The butter adds richness and depth, creating a creamy, indulgent texture.
Step 4: Strain and Chill
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
Chilling the base ensures a smooth and creamy texture when churned in the ice cream maker.
Step 5: Churn the Ice Cream
Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes. During the last 5 minutes of churning, gradually add the cooled roasted pecans.
Churning incorporates air, making the ice cream light while evenly distributing the buttery pecans throughout.
Step 6: Freeze and Set
Transfer the churned ice cream into an airtight container. Smooth the top with a spatula, then cover with parchment paper or a lid. Freeze for at least 2–4 hours to allow the ice cream to firm up before serving.
This step ensures the ice cream holds its shape and provides the perfect scoopable consistency.
Step 7: Serving Suggestions
Serve the Butter Pecan Keto Ice Cream as is, or add a drizzle of sugar-free caramel sauce or dark chocolate shavings for an extra decadent treat. Garnish with additional roasted pecans for added crunch and presentation.
It pairs beautifully with keto-friendly desserts, like almond flour brownies or low-carb chocolate tarts, making it a versatile addition to any dessert menu.
Storage Tips
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Avoid frequent thawing and refreezing to maintain texture. For easier scooping, let it sit at room temperature for 5–10 minutes before serving.
Variations
- Salted Butter Pecan Keto Ice Cream – Sprinkle a pinch of sea salt over the ice cream before serving for a sweet-salty balance.
- Maple Keto Butter Pecan – Use sugar-free maple syrup in place of erythritol in the pecan roasting step for a maple-flavored twist.
- Chocolate Chip Butter Pecan – Add sugar-free chocolate chips during the last few minutes of churning.
Nutrition Information (per 1/2 cup serving)
- Calories: 320 kcal
- Fat: 30 g
- Protein: 4 g
- Total Carbs: 4 g
- Fiber: 2 g
- Net Carbs: 2 g
Weight Watchers SmartPoints
- WW Blue / Green / Purple Plan: 2 SmartPoints per 1/2 cup serving
This makes it an excellent indulgence option for anyone tracking WW points while staying on a keto diet.
Tips for the Perfect Keto Ice Cream
- Use high-quality heavy cream for the creamiest texture.
- Avoid over-churning; it can lead to icy texture.
- Chilling the base overnight enhances flavor and creaminess.
- For extra flavor, toast the pecans lightly in a dry skillet before adding the butter mixture.
Why Butter Pecan Ice Cream is Keto-Friendly
Traditional ice cream contains sugar and high-carb ingredients. This keto version uses erythritol, a natural, zero-calorie sweetener, and almond milk instead of regular milk to reduce carbs, while still maintaining the rich, creamy taste.
Benefits of Pecans in Keto Diets
Pecans are low in carbs but high in healthy fats, making them perfect for ketogenic lifestyles. They also provide antioxidants, vitamins, and minerals like magnesium and zinc, adding nutritional value to this indulgent dessert.
Final Thoughts
This Butter Pecan Keto Ice Cream is the perfect dessert for anyone following a low-carb, keto, or WW-friendly lifestyle. It combines creamy custard, buttery roasted pecans, and just the right touch of sweetness to deliver a guilt-free treat. Whether enjoyed alone, as a topping, or alongside other keto desserts, it’s guaranteed to impress.
With proper chilling, careful cooking of the custard, and evenly roasted pecans, this recipe yields a smooth, indulgent ice cream that rivals traditional versions while keeping carbs and points low.