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    Home | Recipes | All Desserts

    Paleo Butter Pecan Caramel Ice Cream

    By Adriana Harlan | 35 Comments | Published: May 29, 2013 · Modified: Nov 1, 2020

    Recipe Reviews
    5 from 1 review

    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.

    bowl of pecan butter caramel ice cream drizzled with homemade caramel and a wooden spoon in foreground

    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

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :6
    Prep :15 minutes mins
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    Ingredients

    • 1 can (13.5oz) full fat coconut milk
    • 1 egg, optional
    • 2 tablespoon arrowroot powder
    • 3 tablespoon raw honey, or maple syrup
    • 1 ½ teaspoons vanilla extract
    • pinch fine himalayan salt
    • ½ cup pecans
    • 1 tablespoon butter, or coconut oil
    • ⅓ cup caramel sauce, recipe here
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil. Let it cool for 5 minutes, mix in the vanilla extract and refrigerate overnight. This step is optional and you can just blend the ingredients together and immediately put in your ice cream maker.
    • Sauté the pecans in butter or coconut oil until golden and fragrant and stir them into the ice cream mixture.
    • Freeze mixture in an ice cream maker, then swirl the caramel sauce with a butter knife. Cover and freeze for at least 3 hours, or until firm.

    Notes

    Adding the egg and arrowroot is optional, but both ingredients help give the ice cream a creamer texture after frozen.
    Recipe serves 6 people or makes about 1.5 quarts.
    P.S. nutrition facts calculated without the caramel sauce.

    Nutrition per serving

    Calories: 132kcalProtein: 1gFat: 9gSaturated Fat: 2gSugar: 9gCarbohydrates: 12gNet Carbs: 12g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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