Keto No-Churn Butter Pecan Ice Cream with Coconut Base
Creamy ketogenic ice cream featuring rich butter pecan praline swirled through a coconut cream base, sweetened with erythritol instead of sugar. No ice cream maker required - just whip, fold, and freeze. The toasted pecans create a candied texture while xanthan gum ensures smooth consistency. Perfect for low-carb dessert lovers seeking indulgent frozen treats without the guilt. The coconut cream provides natural richness while heavy cream whips to silky peaks for an ultra-creamy texture that rivals traditional dairy ice cream.
Ingredients
- ½ cup Heavy Cream
- 2 tablespoon Brown Sugar Replacement by Swervecoconut sugar1:1keto
reduces keto-friendliness
- ⅛ tsp Coarse Kosher Salt by Morton
- 1 cup Pecans, Dry Roasted, Unsalted
- ¼ teaspoon Baking Aids Xanthan Gum by Bob's Red Mill
- 1 tablespoon Butter
- 8 ounce Raw Coconut Cream
- ½ cup The Ultimate powdered sugar Replacement by Swerve
- 1 teaspoon Vanilla Extract
Instructions
- 1
Combine brown sugar replacement with xanthan gum and kosher salt
- 2
Roughly chop pecans and toast in small non-stick saucepan
- 3
Pour in heavy cream and brown sugar mixture, simmer while stirring continuously
- 4
Add butter and stir until thickened, remove from heat and chill in fridge
- 5
Scoop solid coconut cream into medium bowl, blend with powdered sugar replacement and salt using hand mixer, refrigerate
- 6
Whip cold heavy cream in clean bowl until soft peaks form
- 7
Add powdered sugar replacement, salt and vanilla to whipped cream, beat until stiff peaks form
- 8
Fold large scoop of whipped cream into coconut mixture to lighten
- 9
Add large scoop of whipped cream to chilled butter pecan mixture to lighten
- 10
Fold coconut cream mixture back into remaining whipped cream gently
- 11
Line 8x8 pan or loaf pan with parchment paper and scoop mixture in
- 12
Top with butter pecan mixture and swirl with butter knife
- 13
Sprinkle crushed pecans on top
- 14
Freeze for 3-4 hours until cold but not super hard
Tips
Use coconut cream that has been chilled overnight so the solid cream separates easily from the liquid
Toast pecans until fragrant but not dark to avoid bitter flavors in the final ice cream
Allow ice cream to soften at room temperature for 5-10 minutes before scooping for easier serving
Good to Know
Store covered in freezer for up to 1 month
Can be made up to 1 week ahead, wrap tightly to prevent freezer burn
Let soften 5-10 minutes at room temperature before scooping
Common Mistakes
Use cold heavy cream straight from fridge to avoid overwhipping
Don't overmix after adding coconut mixture to prevent deflating whipped cream
Line pan with parchment to avoid sticking when removing frozen ice cream
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without xanthan gum?
Yes, but the texture will be slightly icier. The xanthan gum helps prevent ice crystals and creates smoother consistency in no-churn ice cream.
What if my coconut cream isn't solid enough?
Chill the can overnight in the refrigerator or place in freezer for 30 minutes before opening. Only use the thick cream on top.
How long will this keep in the freezer?
Properly stored in an airtight container, this ice cream will keep for up to 1 month. Cover surface with plastic wrap to prevent freezer burn.