Paleo Butter Pecan Caramel Ice Cream

A little while ago I posted my recipe for Paleo Caramel Sauce that I told you I would be serving along with ice cream to some friends. The texture of the caramel sauce is smooth and creamy like we are used to and there are only four ingredients needed: water, raw coconut palm sugar, coconut milk and vanilla extract.

Butter Pecan Ice Cream is one of my all time favorite flavors and a caramel swirl made this ice cream even more delicious! My opinion is that this homemade ice cream beats any store bought, sugar loaded ice cream.

What I am most excited about is the fact that I finally figure out how to make a homemade ice cream stay creamy even after days in the freezer. The secret to this is arrowroot powder! If you follow the instructions below I guarantee you will achieve the same consistency with any flavor of ice cream you make.

Paleo Pecan Butter Caramel Ice Cream

I used coconut milk in this recipe and I have found that using different brands of coconut milk tend to change the flavor slightly depending on the brand. You may want to experiment with a few different brands until you find the flavor that you like most. If you don’t like a hint of coconut flavor in your ice cream and you can have dairy, I would substitute the coconut milk in this recipe with an organic, pastured raised heavy whipping cream.

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Paleo Butter Pecan Caramel Ice Cream
  • 1 can (13.5oz) full fat coconut milk
  • 1 large egg
  • 2 tablespoon arrowroot powder
  • 3 tablespoon raw honey
  • 1½ teaspoons vanilla extract
  • pinch of salt
  • ½ cup pecans
  • 1 tablespoon butter (or coconut oil for dairy-free)
  • caramel sauce (recipe here)
  1. combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil
  2. let it cool for 5 minutes, mix in the vanilla extract and refrigerate overnight
  3. sauté pecans in butter until golden and fragrant and stir them into the chilled ice cream mixture
  4. freeze mixture in an ice cream maker
  5. swirl caramel sauce into the ice cream with a butter knife. Cover and freeze for at least 3 hours, or until firm.

Makes about 1/2 to 1 quart.

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  1. Rachel May 29, 2013 at 2:53 pm Reply

    This looks divine! I can’t wait to share with my girlfriend.

  2. Helena June 19, 2013 at 8:31 am Reply

    Totally loved it! I made it with cream instead of coconut milk, and it’s just as good as Haegen Dasz…

  3. Judy Foxworthy June 20, 2013 at 2:54 pm Reply

    What could be used to substitute for the egg? or could it just be left out?

    • adriana June 20, 2013 at 4:44 pm Reply

      you can leave the egg out. The consistency might change a little, but not much. Let me know how it goes.

  4. Dorsey Clark July 3, 2013 at 2:42 am Reply

    Is it possible to make this successfully without cooking? I usually make my ice cream “raw”.

    • adriana July 3, 2013 at 1:07 pm Reply

      yes you can, but it might not turn out as creamy. Let me know if you try it and how it turns out.

  5. Michelle Mayfield Gage July 3, 2013 at 5:24 am Reply

    Could you substitute anything for the arrowroot powder, or just leave it out?

    • adriana July 3, 2013 at 1:12 pm Reply

      if you leave it out the ice cream will not be creamy after you freeze it and it is best eaten right away. A substitute for arrowroot powder is cornstarch, but I usually don’t recommend or consume corn products

  6. Doug July 24, 2013 at 1:34 pm Reply

    Great ice cream. How do you make the caramel sauce thicker?

    • adriana July 25, 2013 at 10:56 am Reply

      My recipe for caramel sauce makes a very thick sauce, especially after cooled or chilled. Are you using full fat coconut milk? You can also use heavy cream in place of the coconut milk.

  7. Isabel August 1, 2013 at 6:54 am Reply

    How is it dairy-free, if you put butter in it? Can you substitute the butter?

    • adriana August 2, 2013 at 10:47 am Reply

      you can sauté the pecans in coconut oil in place of butter

  8. Ann August 13, 2013 at 2:24 am Reply

    IS there a way to make this so you can store it for a while? You say it is best eaten right away. I’d like to make in batches to have ready for future use

    • adriana August 13, 2013 at 10:24 am Reply

      The arrowroot powder will hep the ice cream stay creamy in the freezer for at least 2-3 weeks. You will need to let it sit for a few minutes though before scooping.

  9. Ann August 22, 2013 at 9:36 am Reply

    Thank you!!

  10. janelle1122 November 9, 2013 at 2:26 pm Reply

    I made this without the caramel and added some cinnamon to the pecans as they sautéed and THIS is the best ice cream I’ve ever eaten, hands down

    • adriana November 9, 2013 at 2:32 pm Reply

      that means a lot to me, thank you!

      • janelle1122 November 9, 2013 at 2:37 pm Reply

        No problem, thanks for making all these great recipes! I’m so excited to try everything else now!

  11. Julie December 31, 2013 at 5:26 pm Reply

    HI Adriana If you double this recipe would you also double the arrow root powder too ?? Double everything ?? Also do you have to leave in fridge over night or would 4 hours or so be long enough before you transfer to the ice cream machine ?? Julie xx

    • adriana December 31, 2013 at 9:19 pm Reply

      For sure double everything. It’s always best to process the mixture in the ice cream machine when it is cold, but 4 hrs should be enough time.

  12. Claire April 13, 2014 at 4:56 am Reply

    Would tapioca starch work instead place of arrowroot powder? I know they can be interchangeable in some recipes.

    • adriana April 15, 2014 at 12:30 pm Reply

      I want to say yes, but I am not completely sure because I have never tried making ice cream with tapioca. The custard will thicken fine, but I am just not sure if the consistency of the ice cream after freezing will remain creamy. Please let me know what happens if you try it.

  13. Sheila March 30, 2015 at 1:00 pm Reply

    Can you make this without an ice cream maker?

    • adriana April 1, 2015 at 10:31 am Reply

      Sheila, if you don’t use an ice cream maker your ice cream won’t be as creamy, but will still be good.

  14. heartweed May 21, 2015 at 8:37 am Reply

    The problem I am having is finding a healthy ice maker that is not coated in toxins. The recipe looks wonderful.

  15. karen September 7, 2015 at 3:31 am Reply

    this is the second time I have made this recipe. It is very good, however, I am only yeild about 1 3/4 cup. Anyone else?

    • adriana September 9, 2015 at 11:20 am Reply

      Hi Karen, I’m happy you like the ice cream! You are right and the recipe yields about 2 cups. That’s because in 1 can of coconut milk (13.5oz) you get about 1.6 cups. You can double the recipe if your ice cream machine is big enough to make a full quart (4 cups).

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