Go Back

Paleo Butter Pecan Ice Cream


Ice Cream

  • 1 cup packed dates, pitted
  • 2 cans full fat coconut milk, divided
  • 1/4 teaspoon salt
  • 2 tablespoons ghee*
  • 1 teaspoon vanilla



  • Add the dates to a small pan and add in 1 can of the coconut milk. Turn heat to medium and bring to a boil stirring regularly. 
  • Remove from the heat and place the mixture in a high powered blender. Add in the salt, ghee, and vanilla and blend until smooth. Add in the other can of coconut milk and blend again. Blend until mixture is as smooth as possible. Pour mixture into a large glass dish with a top and place in the fridge for at least 4 hours to chill, or overnight.  
  • Make the pecans. In a large skillet, add the pecans, ghee and salt. Toast over medium heat 3-4 minutes. Remove from the heat and place into a bowl until ready to use. 
  • Line a loaf pan with parchment paper and set aside. 
  • Pour the cooled mixture into your ice cream maker and follow manufacturers directions for churning. Mine took about 12 minutes. Add the pecans in during the last 3 minutes.  Once it's done churning scoop into the prepared pan and keep in the freezer. You can also eat it right away for soft serve consistency. 
  • After removing it from the freezer, let it sit at room temperature for 10 minutes to make it easier to scoop.


*Use butter flavored coconut oil to keep it vegan and dairy free