Butter Pecan Ice Cream

My wife’s favorite ice cream is butter pecan, so I set out to find a recipe to make her favorite flavor. The result ended up being a rich ice cream that we all enjoyed.

For all of my ice creams, I use a small ice cream maker that can be found on Amazon here. You’ll need to put the empty ice cream container in the freezer 15 hours before you make the ice cream so it’s good an frozen. I like ice cream so much that when I finish one batch, I clean the container out and put it back in the freezer so it’s ready for the next batch!


2 1/4 cups Cashew Milk
8 ounces cream cheese
2 tbsp butter
1 cup xylitol
1 tbsp vanilla extract
1/2 tbsp maple extract

2 egg yolks
1/3 cup chopped pecans


Start the process by melting the cream cheese, butter, xylitol, cashew milk, vanilla and maple on the stove on low heat until everything is smooth. Cream cheese sometimes doesn’t melt all the way and you may still see some small chunks, but that’s OK. Once it’s all melted together, take the mixture off of the stove.

Break the egg yolks in a cup and then slowly pour them into the melted mixture a little bit at a time while whisking thoroughly.

After everything is mixed, chill the mixture in the refrigerator for a couple of hours before adding it to the ice cream maker.

Once cooled, add the mixture to the ice cream maker and churn for 30 minutes. As the ice cream starts to form, add in the pecans and let the maker mix them in for you.

After ice cream is formed, you can eat immediately, or if you prefer a firmer ice cream, you can put it in the freezer for a couple of hours.

About 230 calories per .5 cup
Makes 1 quart