High-Protein Butter Pecan Ice Cream

ByHannah Peterson

This is a rich, creamy butter pecan ice cream — smooth vanilla-pecan base loaded with crunchy toasted pecans. Made with Greek yogurt, cream cheese, and whey protein, it’s a high-protein, low-carb frozen treat that tastes indulgent.

Why You’ll Love This Recipe

  • Classic buttery pecan flavor with perfect crunch
  • Very high protein per serving
  • No ice cream maker required (optional for better texture)
  • Sugar-free and keto-friendly
  • Great for meal prep — make ahead and enjoy anytime

Ingredients (Makes about 6 servings)

  • 8 oz (225g) full-fat cream cheese, softened
  • 2 cups (450g) full-fat Greek yogurt
  • ½ cup (50g) vanilla whey protein powder
  • ⅓–½ cup (65–100g) allulose or powdered monk fruit sweetener (adjust to taste)
  • ½ cup (120ml) heavy cream
  • 2 tsp vanilla extract (or butter extract for richer flavor)
  • ½ tsp butter flavoring (optional but recommended)
  • 1 cup (100g) chopped pecans, toasted
  • Pinch of salt
  • Optional: 1–2 tbsp sugar-free caramel syrup for swirl

Instructions

  1. Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool and chop.
  2. In a large bowl or food processor, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, heavy cream, vanilla, butter flavoring (if using), and salt. Mix on high until completely creamy and smooth.
  3. Fold in most of the toasted pecans, reserving some for topping.
  4. No-Churn Method: Pour into a loaf pan or container. Freeze 4–6 hours, stirring every 30–45 minutes for the first 2–3 hours to break up ice crystals (or use an ice cream maker for 20–30 minutes).
  5. Let soften 5–10 minutes before scooping. Serve in tall glasses and top with extra pecans.

Prep Time: 15 minutes Freeze Time: 4–6 hours Total Time: 15 minutes active

Nutrition (Per Serving, 1/6 of batch)

  • Calories: ~245
  • Protein: 18g (very high)
  • Total Carbs: 7g
  • Net Carbs: 5g
  • Fat: 19g

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