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Butter Pecan Ice Cream

By August 26, 2013August 19th, 2020Desserts, Weight Loss

Testimony of the Day

“5 days into Keto and I’ve lost five pounds! Even staying grain/refined sugar free, I indulged in some paleo baked goods over the holidays and then stayed mostly paleo for the first few weeks of the year just to experiment with how it made me feel. Well, cystic acne returned, joint pain in ankles and wrists and a four pound weight gain immediately let me know that your way is the right way for me! No worries for spring, I’m already back in my skinny jeans. Thank you!!” – Julie

To get the results like Ashley, click HERE for easy to follow keto-adapted meals.

butter pecan ice cream


This amazing Butter Pecan Ice cream is so delicious! I made a helpful YouTube cooking video making my brown butter to show you just how EASY it can be!

Click HERE to subscribe to our keto YouTube Channel and tell your friends! Its a FREE and fun way to learn keto!Β 

butter pecan ice cream

1/3 cup chopped pecans
1 TBS coconut oil or butter
5 egg yolks
1/2 cup Allulose (keeps ice cream soft)
1 tsp stevia glycerite
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1/4 tsp Redmond Real salt
butter pecan ice cream
In a small skillet over medium heat, saute pecans in coconut oil or butter until lightly browned, stirring frequently. Set aside.

In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream. Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard. Remove from heat and stir in the almond milk and salt. Let cool completely (I cooled overnight…it was hard to wait!).

Place into your ice cream machine (click HERE to find the one I love AND it is 1/2 off the original price!!!) and watch the magic happen within 45 or according to your ice cream maker’s directions, towards the end drop in the pecan pieces. Freeze until set. Makes 5 servings.

NUTRITIONAL COMPARISON (per 1/2 cup serving)
Ben & Jerry’s Ice Cream = 230 calories, 23 carbs, 0 fiber, 4 g protein
“Healthified” Ice Cream = 137 calories, 1.3 carbs, 0 fiber, 3.4 g protein

Top with my “healthified” caramel sauce!

butter pecan ice cream
Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    I couldn’t find cookie recipe via link or in your books. Thanks, Anne

  • Nancy says:

    Maria is “just like sugar” low carb? How does it affect blood sugar, is it like stevia and erythritol? I assume it is not a sugar alcohol so it doesnt cause tummy trouble?

  • Just Like Sugar contains no sugar alcohols and does not case the laxative effect of some of the other sweeteners. It is composed of natural fiber obtained from Chicory Root, Calcium and Vitamin C.

    1. CHOLESTEROL: It decreases the levels of serum LDL cholesterol in the blood.
    2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
    3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
    4. CONSTIPATION: It provides soluble fiber, which improves digestion.
    5. GALL BLADDER ISSUES: It builds your body’s resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
    6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
    7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
    8. NATURAL “Liver” CLEANSER: Chicory root also supports the body’s detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
    9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
    10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.

    Happy Eating!

  • Anonymous says:

    Your icecream was wonderful, used the “just like sugar” it was creamy and wasnt overly sweet like regular homemade icecream, nobody in the house knew it was healthy, they gobbled it down..thank you for the recipe and by the way, i bought the icecream maker off your site and it was cheaper there than anyplace else i could find on line or in stores..thank you so much…
    connie munoz

  • Thank you SO much for your kind words and support! I really appreciate you purchasing things through my aStore! I helps afford this expensive hobby!

    • Janet t says:

      hi maria, I was wondering if I could take your caramel sauce and swirl it into the ice cream towards the end when it goes in the icecream maker? also if I use extracts like hazelnut will the freezing do something to it? change it? my husband loves hazelnut gelato and I want to make a healthified version for him to enjoy. burning calories while I clean and cook and run around just like you said. I am so thrilled with this! your chicken coconut kale soup from your book was DELISH!!!!!!!!!!!!!!!!! I could eat the whole pot! your recipes are great. thank you.

  • Sarah says:

    Any suggestions for making this dairy-free? My daughter is allergic to dairy but all I can find as a dairy-free cream substitute is loaded with trans fats.

  • Ms Shell says:

    I was just wondering if you ever used coconut cream in place of heavy cream. I just bought some so now I think I shall try!!

  • Anonymous says:

    Why is the stevia glycerite necessary with Swerve or Just Like Sugar?

  • ashley mae says:

    HI Maria, I have a question.

    I see that you always have servings for more than 1 person when making ice cream. I am not sure if this is because you have a family who will share with you your food, but I live on my own and I really really really want to make your ice creams, but only for one person; one serving. Is that possible? to break down your recipe so that i only make one serving instead of 4 servings of ice cream? I dont want to have left overs, as they wont freeze like real store brand ice creams well…thank you!!!

  • Anonymous says:

    I made this yesterday, and it has a really great taste…haven’t had homemade ice cream in sooo very long! Question: I think I might have cooked my custard too long. The look of the custard changed at about the 20 minute mark of stirring. The ice cream had a kind of gritty taste…not like sand, but like the ingredients didn’t all get together, or either separated because I cooked it too long. Can you share any ideas on this? Seems like I remember from years ago that there’s some key thing you can do to know if the custard is ready, but not recalling right now. Thanks!

    • Did you use granular Swerve? The gritty-ness probably came from that. You can try Confectioners Swerve (or just like sugar) next time and it won’t be gritty. πŸ™‚

    • Anonymous says:

      I should have read this post before I made it lol…. I just made it and had the same result I will use confectioners swerve next time,,but the taste was super awesome!!!!!!!!!!!!!!!!!!

  • Clare Giammusso says:

    I made this ice cream today and it is fantastic. I ran out of pecans so I used some walnuts and some sugar free dark chocolate chips and it worked great. I also added some vanilla to the mixture when I added the almond milk. The vanilla gave it a nice flavor too. Keeping my fingers crossed that the Just Like Sugar keeps it from getting too hard in the freezer.

  • Dani says:

    When I searched for Just Like Sugar on Amazon, a few types came up: Just Like Brown Sugar, Just Like Sugar for baking, and Just Like Sugar tabletop. Does this recipe call for the tabletop variety or the baking variety of Just Like Sugar?

  • Theresa says:

    When you sub confectioners Swerve for granular, do you use less since it’s finer? Or is it the same amount?

  • Cynthia says:

    I have never made ice cream with Just Like Sugar but I’ve used it for other things and I wasn’t a fan. Barely any sweetness at all. Possible to do 1/2 and 1/2 with Swerve to still maintain the softness?

  • Jennifer Travnicek says:

    This may be a weird question but I have non stick sauce pans and metal hand mixer whisks. It looks like you have the same non stick pan in the picture. Do you find it scratches up the pan at all? Do you have to get all the way to the bottom? I would assume so to keep it from sticking on the bottom, but I’ve never made a custard. Would love to make some ice cream for our Super Bowl Sunday!!!

  • katrina says:

    I have Swerve granular but not the confectioners. Any idea if I can powder the granular in my blender or coffee grinder. It’s expensive enough that I hate to buy the powdered for just one recipe.

  • Lori says:

    Does it matter if I use pink salt?

  • Haute_Mama says:

    I made a fatal mistake when recreating this recipe. I accidentally allowed some water to get into the ice cream base. Stupid bain marie. That being said, the flavor was fine, but I ruined the texture! My biggest complaint was that subbing erythritol for the sugar was over kill. First few bites were perfect, but it slowly got worse as I tried to finish my bowl. Way too sweet and it felt like the back of my throat was getting scratched from the “sugar” crystals which probably had something to do with my unintentional sabotage with that water in the base. I’ll attempt it again, this time without cooking the custard in a bain marie and cutting the “sugar” amount.

    • Haute_Mama says:

      Second batch came out perfect! I cut the erythritol to 1/4c but it’s still fairly sweet to my husband and I. It’s so creamy and dreamy, even our suspicious 7 year old loved it. Thanks for the awesome recipe, guys!

  • Judy says:

    Can vegetable glycerine be bought at most grocery stores or is that a special item found at specialty places?

  • Emma says:

    do you find any difference whipping the yolks separately? Some of your other ice cream recipes say to blend everything together and then heat entire mixture til thickened (bread & ice cream video) which is way more convenient.

    I do noticed I lose quite a bit of liquid volume when my custard thickens, and have added some extra milk afterwards to make up for it. …maybe part of it is how many spoonfuls I taste while it’s cooking πŸ™‚ It has a great taste when warm!

    • cemmerich says:

      I think it makes more of a custard when you do that. Personally I don’t notice a big difference in the end product. πŸ™‚

  • Judy says:

    Any idea how far ahead you can make the ice cream base and leave it in the refrigerator? I was wondering for those spur of the moments when you want ice cream.

  • kit says:

    If you want your ice cream to stay soft in the freezer add 1 tsp arrow root powder to the base. I make ice cream all the time and this has always worked for me.

  • Shawn says:

    This sounds amazing….but I don’t have an ice cream maker. Can I make this without the ice cream maker?

  • Gypsie says:

    I made this tonight and it was sooo good that I felt like I was having a really big cheat. We usually don’t have dessert after our meals but my son wanted ice cream. I followed this Keto style for myself and made another batch with honey for my 23 year old son who refuses to use any sweetner besides honey and maple syrup so that’s how I made his. Omg he ate his entire batch. Lol, I have plenty left of my Keto batch made with stevia. Thank you Maria! And I’m still shrinking and losing! Down almost 14 pounds in a month!

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