Butter Pecan Ice Cream recipe

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Last Updated on December 6, 2020

Butter Pecan Ice Cream


I am knee-deep in creating my cookbook and honestly, I’m starting to feel a tad bit overwhelmed with maintaining my current posting schedule.  I’m working on getting some guest posts to introduce you to some amazing Paleo bloggers and I’m cutting down my posts to twice a week.  Sometimes you’ll get two new recipes or a recipe and how to/round up.  I figure this is better than exploding.

Ok, I know this looks like soft serve but it does firm up like an ice cream once you place it in your freezer.  I have no patience, and neither does the Little,  for waiting to dig into a big bowl of ice cream right out of the ice cream maker.   This was my  favorite ice cream as a kid  and I’m surprised it took so long for me to make a primal Butter pecan ice cream recipe.

We ate most of this the first day and I had a strong urge to make a second batch but thanks to my cooking schedule my waistline was saved another day.

Butter Pecan Ice Cream

Butter Pecan Ice Cream
Yield: 4

Butter Pecan Ice Cream Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 1/3 cup ghee
  • 1 13.5 oz can full fat coconut milk
  • 3 Tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon power
  • 1/2 cup pecans


  1. Combine the ghee, coconut milk, honey, vanilla, sea salt and cinnamon in your blender and blend until smooth.
  2. Pour into ice cream maker and run for 20 minutes.
  3. Scoop out the ice cream and mix in the pecans.
  4. Destroy!

Did you make this recipe?

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24 thoughts on “Butter Pecan Ice Cream recipe”

  1. Oh, this looks sooooo good. Butter pecan was a flavor I hated as a kid, but that was because I had no sense. It is so delicious now.
    I am gifting myself an ice cream maker when I get to my goal weight (and hopefully won’t gain it all back a week after), and a low carb version of this recipe will definitely be one of the first I try!

  2. Thanks for the recipe! I made this tonight using maple syrup instead of the honey. It was done mixing after only 10 minutes – possibly my coconut milk is thicker than normal (Golden Star brand)? It was definitely delicious! My sons (6.5 and 3.5) and husband and I all loved it! I used soaked and dehydrated pecans and I think it would be even better if I sweetened those (I’m thinking maple syrup and the dehydrator) next time. Thanks again!

  3. Kelly, this looks great! Keep up the great work, try not to stress, you’re undertaking a huge task with your cookbook. Hope you are finding joy along the journey. Take care!!

  4. Just made this today as a treat for after dinner tonight and omg it’s so good! I love how easy it is to make and that there’s no chilling anything for 6 hours beforehand. This will definitely become a go to treat in our house 😉

  5. Kelly- I always wonder why coconut ice creams do not contain egg yolks. Have you tried making this recipe with egg yolks? Do you know why you would or would not use egg yolks (unless allergic) in a coconut milk based ice cream? This sounds divine, can’t wait to try it!

  6. Wow! This looks amazing!! And my favorite flavor!!! I have one question though, what could I sub for the ghee? I can’t have it 🙁 I am loving your website I just found you! Everything looks wonderful!

  7. I have a 4qt ice cream maker and this is my first time using it. After 20mins mine is still liquid. I am hoping another 20mins will do.


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