Easy Keto Butter Pecan Ice Cream With Condensed Milk

Craving a scoop of rich, creamy ice cream but still keeping it low carb? This Easy Keto Butter Pecan Ice Cream with Condensed Milk checks all the boxes, sweet, salty, buttery, and indulgent, all without the sugar overload. The best part? No ice cream maker required!

This is the kind of dessert that feels like it should be off-limits on keto, but isn’t. It’s perfect for those hot summer days, dinner party treats, or just a cozy night in when you want something sweet and satisfying. I remember my mom always had a tub of butter pecan in the freezer growing up, and this homemade version is even better (and way more keto-friendly!).

Quick Highlights

No-churn and beginner-friendly – just mix and freeze!
Only 4.5g net carbs per serving
Made with sugar-free keto condensed milk
Buttery, toasty pecans in every bite
Ultra creamy without any icy texture

Recipe Card

Easy Keto Butter Pecan Ice Cream (No-Churn)

Recipe by SouhailCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

355

kcal

This easy keto butter pecan ice cream is rich, creamy, and packed with buttery toasted pecans, all made with a low-carb condensed milk base and no ice cream maker needed!

Ingredients

For the keto condensed milk
1 cup heavy cream
2 tbsp butter
1/3 cup powdered erythritol or allulose
1/2 tsp vanilla extract
For the ice cream base
2 cups heavy whipping cream (cold)
1/2 tsp vanilla extract
Pinch of salt
For the buttered pecans:
3/4 cup chopped pecans
2 tbsp butter
Pinch of salt

Directions

Make the Keto Condensed Milk: In a saucepan, heat 1 cup heavy cream and 2 tbsp butter over medium heat. Stir in the sweetener and simmer gently for 20–30 minutes, stirring occasionally, until thickened. Remove from heat, add vanilla, and cool completely.
Toast the Pecans: In a small skillet, melt 2 tbsp butter over medium heat. Add chopped pecans and a pinch of salt. Toast for 3–5 minutes until fragrant. Let cool.
Whip the Cream: In a mixing bowl, whip 2 cups cold heavy cream with 1/2 tsp vanilla and a pinch of salt until stiff peaks form.
Combine: Gently fold the cooled condensed milk into the whipped cream. Fold in the buttered pecans, reserving a few for topping.
Freeze: Transfer to a loaf pan or container. Sprinkle reserved pecans on top. Cover and freeze for at least 5 hours or overnight until firm.

Notes

Allulose works best for a creamy texture, but powdered erythritol also works well.
Make sure the heavy cream is cold for easy whipping and better volume.
Store ice cream in an airtight container to avoid freezer burn and preserve creaminess.

Handy Tips for the Creamiest Scoop

Use Cold Cream: For best results, whip the heavy cream straight from the fridge. It whips faster and gives better volume.
Let It Soften Before Scooping: Remove from the freezer 5–10 minutes before serving for the creamiest texture.
Toast the Pecans: Don’t skip toasting, this adds a deep, buttery flavor and crunch that makes a big difference.
Use Allulose for Creaminess: Allulose keeps the ice cream soft and scoopable. Erythritol can make it a bit icier, so a mix can work well too.

Fun Ways to Switch It Up

Dairy-Free Option: Use coconut cream in place of heavy cream and vegan butter for a delicious dairy-free version.
Nut Swap: Try toasted walnuts or almonds instead of pecans for a twist on flavor.
Extra Sweet: Add a few drops of liquid stevia or monk fruit if you like your ice cream a bit sweeter.
Chocolate Chip Version: Stir in some sugar-free chocolate chips or chopped dark chocolate before freezing for a fun upgrade.

Nutrition Facts

This creamy keto butter pecan ice cream is not only delicious but fits perfectly into a low-carb lifestyle. Each serving is rich in healthy fats to keep you full and satisfied, with just enough sweetness to curb those dessert cravings, without the sugar crash.

Per Serving (1/8 of recipe):

Calories: 355 kcal
Fat: 36g
Protein: 2g
Net Carbs: 4.5g

FAQs About Easy Keto Butter Pecan Ice Cream with Condensed Milk

Can I use store-bought keto condensed milk?

Absolutely! Just make sure it’s sugar-free and low carb, great if you’re in a time crunch.

How long does it last in the freezer?

It’s best within 2–3 weeks for peak creaminess, but safe to eat up to a month.

Can I churn this in an ice cream maker?

Sure! It’ll get even creamier, but it’s totally not necessary.

Creamy & Easy Keto Butter Pecan Ice Cream – No Churn, No Fuss!

And there you have it, your new favorite go-to frozen treat! This Easy Keto Butter Pecan Ice Cream with Condensed Milk (No Churn!) is everything we love about classic butter pecan, just made low-carb and no-fuss. It’s buttery, creamy, full of toasted nutty goodness, and honestly… it tastes like a splurge, but totally fits your keto goals.

Whether you’re whipping it up for a weekend family BBQ, a weeknight sweet tooth fix, or just because you can, this recipe is a keeper. It’s also one of those crowd-pleasers that even non-keto friends will be obsessed with (trust me, they’ll never know it’s sugar-free!).

If you give it a try, don’t forget to come back and let me know how it turned out, or tag us in your creations online. I seriously can’t wait to see your scoops!