SCD Recipe: Butter Pecan Frozen Yogurt

I used yogurt made with grass-fed milk, grass-fed butter, and pasture eggs for this recipe.


2 cups yogurt made with one part whipping cream and one part half & half (if using lower fat yogurt, strain 4 cups for 24 hours)
2 eggs
1/2 cup honey
2 tbsp + 1 tsp butter
1/2 cup chopped pecans
1/2 tsp cinnamon
1 tsp vanilla


  1. Place pecans, cinnamon, and 2 tbsp butter in a pan
  2. Cook over medium heat for a few minutes until butter is melted and pecans are lightly toasted
  3. Remove from heat and set aside
  4. Blend together yogurt, eggs, and honey together until smooth
  5. Place in a medium saucepan
  6. Heat over low heat until it begins to simmer lightly – stirring occasionally
  7. Stir in 1 tsp butter and pecan mixture
  8. Simmer for two minutes
  9. Remove from heat
  10. Stir in vanilla
  11. Pour into ceramic or glass bowl and chill for at least two hours
  12. Prepare according to manufacturer directions on ice cream maker

This recipe being shared on Slightly Indulgent Tuesday

Sherry Lipp
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9 thoughts on “SCD Recipe: Butter Pecan Frozen Yogurt

  1. This recipe looks amazing! I’ve just started experimenting with frozen yogurt and ice cream with my new ice cream maker. I think my husband will love this one 😉 Thanks so much!

    1. Hi Susannah – on step 7 I mean to stir in the 1 tsp of butter (the 2 tbsp is already used) and the entire pecan mixture.

  2. Oh… Stir in 1 tsp butter plus the pecan mixture… I get it, thanks.

    Does it really need to be chilled for two hours prior to putting in the machine?

  3. Since it was heated up, it’s best to get it very cold before making the ice cream. At least two hours is what I usually do and what I see in other recipes.

  4. 2 cups yogurt made with one part whipping cream and one part half and half. Guess I don’t understand. What’s the mixture?

    1. It’s not a mixture in the end. When I want to make frozen yogurt I make my SCD yogurt with equal parts whipping cream and equal parts half & half.

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