In a small skillet, melt butter. Toast pecans until lightly browned, 5-6 minutes, then remove from heat and cool completely.
Combine all ingredients in a wide mouth 24 ounce-sized mason jar. Secure the lid and shake vigorously for 3-5 minutes. The liquid in side should double in volume, filling the mason jar.
Freeze for 3 hours up to 24 hours.
<b>Note:</b> at the three hour mark we found the ice cream to be perfect consistency. If you are freezing for significantly longer/over night be sure to let it sit out for 5-7 minutes prior to enjoying.
Net Carbs: 3g per serving Serving Size: 1/8th recipe**This recipe is high in fat (basically an ice cream fat bomb) so feel free to balance it out by cutting out some of the pecans or making a different flavor using your favorite protein powder!