🍨 Butter Pecan High-Protein Ice Cream
A creamy, nutty, high-protein twist on the classic butter pecan ice cream — low in sugar, high in protein, and easy to make at home.
🛒 Ingredients (Serves 4)
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1½ cups unsweetened almond milk (or milk of choice)
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½ cup plain Greek yogurt (for creaminess & protein)
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1 scoop (25–30 g) vanilla whey protein powder
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2 tbsp almond butter (or light butter for flavor)
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2–3 tbsp powdered sweetener (to taste)
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½ tsp vanilla extract
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½ cup pecans, toasted and chopped
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Pinch of salt
Optional: 1–2 tsp butter extract for extra “buttery” flavor
🔥 Instructions
1️⃣ Prepare pecans
Toast pecans in a dry skillet over medium heat for 3–4 minutes. Set aside to cool.
2️⃣ Mix base
In a blender, combine almond milk, Greek yogurt, protein powder, almond butter, sweetener, vanilla, and salt. Blend until smooth.
3️⃣ Combine
Stir in toasted pecans (reserve a few for topping).
4️⃣ Freeze
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Ice cream maker: Pour mixture into machine and churn according to manufacturer instructions.
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No ice cream maker: Pour into freezer-safe container, stir every 30–45 minutes until firm (3–4 hours).
5️⃣ Serve
Top with remaining pecans before serving.
💪 Nutrition (Approx. Per Serving – ½ cup)
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Calories: 180
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Protein: 20–22 g
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Carbs: 6–8 g
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Fat: 8 g
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Fiber: 2 g
🔥 Extra Protein Options
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Use 1½ scoops protein powder (adds ~10 g more protein per serving)
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Add 2 tbsp cottage cheese to base for creaminess
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Use higher-protein milk (like fairlife or soy protein milk)
