Instructions:

For Pecans:

1. Preheat oven to 350F.
2. Add butter to medium bowl and melt it in microwave.
3. Add pecans and coat them well.
4. Lightly spritz foil lined baking sheet with cooking spray or use non-stick foil.
5. Spread pecans on baking sheet and sprinkle with the sweetener and salt.
6. Put baking sheet in oven and toast them just until they become fragrant, 5-8 min.
7. Remove from oven and allow to cool.

For Ice Cream Base:

1. Pour heavy whipping cream into medium chilled bowl and whip on high speed until stiff peaks form.
2. Add sweeteners and extracts and mix well.
3. Add coconut milk a little at a time until well incorporated.
4. Stir in rum.
5. Pour mixture in ice cream maker.
6. When ice cream is almost ready, add in the pecans.
7. Once done, scoop ice cream into shallow container and freeze until it's the preferred consistency