Brown Butter Pecan Ice Cream


  • 13 ½ ounces coconut milk (a little over 1 ½ cups)
  • ⅓ cup Swerve sugar (optional to use Xylitol)
  • ¼ teaspoon xanthan gum
  • ⅓ cup browned butter
  • 1 tablespoon bourbon
  • 2 cups heavy cream, whipped
  • 1 cup pecans, toasted and chopped


  1. In a medium saucepan, combine coconut milk, sugar, and xanthan gum, and cook until thickened, approximately 5 to 7 minutes.
  2. Remove from heat, and stir in browned butter and bourbon. Allow mixture to cool completely, and transfer to a large bowl. Fold in whipped cream and pecans, then transfer to a freezer-safe storage container.
  3. Freeze for 4 to 6 hours and serve. Ice cream will keep up to 10 days covered in the freezer.