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Butter Pecan Protein Ice Cream

ByHannah Peterson

Butter Pecan Protein Ice Cream (Diabetic-Friendly & Low Carb)

If you love rich, creamy ice cream but need a blood-sugar-conscious option, this Butter Pecan Protein Ice Cream is a dream come true. It’s smooth, nutty, lightly sweet, and packed with protein — all without added sugar.

With toasted pecans folded into a creamy base, every bite tastes indulgent while staying balanced for blood sugar control.

Ingredients (4 Servings)

  • 1 cup heavy cream
  • 1 cup unsweetened almond milk
  • ¾ cup plain Greek yogurt (unsweetened)
  • ½ cup powdered monk fruit or erythritol
  • 1 tsp vanilla extract
  • ½ tsp butter extract (optional for flavor boost)
  • ½ cup chopped pecans (lightly toasted)

Instructions

  1. In a mixing bowl, whisk heavy cream, almond milk, Greek yogurt, sweetener, and extracts until smooth.
  2. Chill mixture 30–60 minutes.
  3. Pour into an ice cream maker and churn according to manufacturer instructions.
  4. Fold in toasted pecans during the last few minutes of churning.
  5. Freeze 2–3 hours for firmer texture.
  6. Scoop and serve.

No ice cream maker? Freeze mixture in a shallow container and stir every 30–45 minutes until creamy.

Serving Size

Makes 4 servings
Serving = ½ cup

Nutrition (Per ½ Cup Serving)

  • Calories: 310
  • Protein: 9g
  • Total Carbohydrates: 8g
  • Fiber: 1g
  • Net Carbs: 7g
  • Fat: 30g
  • Saturated Fat: 14g
  • Sugar: 3g (naturally occurring from dairy)
  • Added Sugar: 0g
  • Sodium: 65mg

Blood Sugar Tips

  • Stick to a ½ cup serving.
  • Enjoy after a balanced meal to minimize glucose spikes.
  • Use full-fat dairy for slower digestion and steadier blood sugar.

This creamy butter pecan ice cream proves you can enjoy a classic dessert while still making smart, diabetes-friendly choices.

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