Feed on



If you have followed this blog for any length of time you probably know I LOVE ICE CREAM!! I have had a taste for Butter Pecan lately for some reason. So, I started with my basic ice cream base of full fat coconut milk, vanilla, egg yolks and sweetener then added what was missing, butter and pecans…..obviously! It was literally that easy. And so delish I am pissed I didn’t make a double batch!!


  • 1 can full fat organic coconut milk (I use whole foods brand since it is a bit cheaper)
  • 6 tbs butter (grass fed like Kerrygold if you can find it)
  • 1 tsp vanilla extract or one vanilla bean if you have one.
  • 1/4 cup of pure maple syrup (grade B is my favorite)
  • 2 egg yolks (pastured is preferred otherwise go for organic and free range)
  • 1/3 cup chopped pecans

In a medium saucepan melt the butter over medium/low heat. Whisk in the coconut milk until combined. Next add vanilla and maple syrup. Let all ingredients heat up but do not let it boil!!

In a small separate bowl whisk 2 egg yolks, then temper them with the heated coconut milk mixture. To temper the yolks, slowly add the heated coconut milk mixture to the yolks in the separate bowl a few tablespoons at a time until the yolks are warm enough to be incorporated to the rest of the mix without turning into scrambled eggs.

Once the yolks are added and the ice cream base is all incorporated, pour into a container and refrigerate until cold.

Once cooled completely, usually a few hours, add to your ice cream maker according to the manufacturers directions. Once the ice cream base is thick and frozen add in the pecans.

Try to refrain from licking the frozen ice cream maker cylinder, your tongue will stick to the side and you ability to enjoy the rest will be compromised. 🙂


BC close up



Print Friendly, PDF & Email

Leave a Reply