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Pecan butter ice cream sprinkled with pecans

Pecan Butter Ice Cream

All Purpose Veggies
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 0 minutes
Course Dessert
Cuisine American
Servings 4 Servings
Calories 244 kcal

Ingredients
  

Instructions
 

  • Peel and slice the bananas to 1 inch slices
  • Spread the banana slices on a parchment paper or inside a 1 gallon ziploc bag and freeze overnight (or until frozen solid)
  • In a food processor or high-powered blender* blend frozen banana slices, pecan butter, pecans, and molasses together until smooth
  • Serve immediately as a soft serve, or pour into a glass (pyrex) or metal loaf pan. Swirl in some extra pecan butter and sprinkle on some chopped pecans on top for texture.
  • Cover with plastic wrap or lid and freeze**
  • For best icecream consistency, take container out of the freezer and let sit out at room temperature for 10 mins. If it's in a microwaveable container, you can also microwave it for 15 seconds until softened.

Notes

*While a food processor will give you the best results, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender to ensure the best consistency.
**This banana nicecream is best eaten within 1-2 days. The longer it is left frozen the harder it'd be to scoop. What I like to do after freezing for about a day is to pre-scoop the icecream using a cookie or icecream scoop and continue freezing.

Nutrition

Calories: 244kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 9mgPotassium: 692mgFiber: 4gSugar: 26gVitamin A: 52IUVitamin C: 7mgCalcium: 93mgIron: 2mgZinc: 1mg***Net Carbs: 32g
Keyword banana, food processor, icecream, molasses, pecan
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