This is rich, creamy butter pecan ice cream loaded with toasted pecans. This high-protein, low-carb version is a decadent frozen treat you can enjoy guilt-free.
Why You’ll Love This Recipe
- Ultra-creamy texture with crunchy toasted pecans exactly like your photo
- High protein from protein powder and cream cheese
- No ice cream maker needed — easy blender method
- Sugar-free, keto-friendly, and incredibly satisfying
- Perfect summer dessert or anytime sweet craving
Ingredients (Serves 4–6)
- 8 oz (225g) cream cheese, softened
- 1 cup heavy whipping cream
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 2 tsp vanilla extract
- ½ tsp butter extract (or more vanilla)
- Pinch of salt
- ¾ cup (90g) toasted pecans, chopped
- Optional: 1–2 tbsp sugar-free caramel or maple syrup for swirling
Instructions
- Toast pecans in a dry skillet until fragrant (3–4 minutes). Let cool and chop.
- In a blender or food processor, combine cream cheese, heavy cream, protein powder, sweetener, vanilla, butter extract, and salt. Blend until completely smooth and creamy.
- Pour mixture into a loaf pan or container. Fold in most of the toasted pecans (reserve some for topping).
- Cover and freeze for 3–4 hours, stirring every 30–45 minutes for the first 2 hours for best texture (or use an ice cream maker if available).
- Scoop into glasses or cones. Top with remaining pecans and optional sugar-free caramel drizzle.
Prep Time: 10 minutes Freeze Time: 3–4 hours Total Time: About 4 hours
Nutrition (Per Serving)
- Calories: ~280
- Protein: 12g (high)
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 25g
