Homemade Butter Pecan Ice Cream

Butter Pecan Ice Cream is a classic, rich, and creamy dessert featuring the perfect combination of buttery roasted pecans and sweet vanilla ice cream. This homemade version brings out deep caramel flavors from the brown sugar and butter, making every bite irresistible.

Why You’ll Love This Recipe

• Rich and Creamy: Made with heavy cream and whole milk for a luscious texture.
• Buttery, Nutty Flavor: Roasted pecans add a satisfying crunch and depth of flavor.
• Easy to Make: Simple ingredients and an ice cream maker do most of the work.
• Perfect for Any Occasion: A classic treat that’s great for summer or anytime you crave a homemade dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup roasted pecans
• ½ cup brown sugar
• ¼ cup unsalted butter

Directions

Prepare the Buttered Pecans

1. Melt the butter in a saucepan over medium heat.
2. Stir in the brown sugar until fully dissolved, then remove from heat and let it cool slightly.
3. Add the roasted pecans and toss to coat them in the buttery mixture. Set aside to cool.

Make the Ice Cream Base

4. In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until well combined.
5. Once the butter-brown sugar mixture has cooled, pour it into the cream mixture, stirring well to blend the flavors.
6. Fold in the coated roasted pecans.

Churn and Freeze

7. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Transfer the churned ice cream into a lidded container and freeze for at least 4 hours, or until firm.
9. Scoop, serve, and enjoy!

Servings and Timing

• Servings: About 6
• Prep Time: 15 minutes
• Churn Time: 20-30 minutes
• Freeze Time: 4+ hours
• Total Time: 4 hours 45 minutes

Variations

• Salted Butter Pecan Ice Cream: Add a pinch of sea salt to enhance the caramel notes.
• Bourbon Butter Pecan Ice Cream: Stir in 1 tablespoon of bourbon for a warm, boozy flavor.
• Chocolate Twist: Fold in chocolate chips or drizzle melted chocolate before freezing.
• Coconut Pecan Ice Cream: Substitute coconut milk for whole milk for a tropical twist.

Storage and Serving Tips

• Storage: Keep in an airtight container in the freezer for up to 2 weeks.
• Softening: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
• Serving Ideas: Pair with warm brownies, caramel sauce, or a sprinkle of cinnamon for extra indulgence.

FAQs

Can I make this ice cream without an ice cream maker?

Yes! Pour the mixture into a freezer-safe dish, stir every 30 minutes for about 3 hours, then freeze until firm.

How do I prevent ice crystals from forming?

Make sure your ice cream base is well-mixed and fully chilled before churning. Also, press plastic wrap against the surface before sealing the container.

Can I use pecans without roasting them?

Roasting enhances the nutty flavor, but you can use raw pecans if preferred.

What’s the best way to chop pecans for this recipe?

Roughly chop pecans for a more textured ice cream, or finely chop them for a smoother consistency.

Can I substitute brown sugar with white sugar?

Brown sugar adds caramel-like depth, but you can use white sugar if necessary.

How do I make this ice cream extra creamy?

Using a higher ratio of heavy cream to milk results in a richer texture.

Can I add mix-ins like caramel swirls or toffee bits?

Yes! Swirl in caramel or sprinkle toffee bits just before freezing for added flavor.

What kind of butter should I use?

Unsalted butter is best, but if using salted butter, reduce the additional salt in the recipe.

Can I make this ice cream dairy-free?

Use full-fat coconut milk and a dairy-free butter substitute for a non-dairy version.

How long does homemade ice cream last?

For best quality, enjoy within 1-2 weeks, though it remains safe to eat beyond that.

Conclusion

This homemade Butter Pecan Ice Cream delivers the perfect combination of creamy, buttery, and nutty flavors in every scoop. Whether you’re making it for a special occasion or just to treat yourself, this recipe is simple, delicious, and sure to impress. Try it today and enjoy a rich, homemade classic!

Homemade Butter Pecan Ice Cream

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• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Churning & Freezing
• Cuisine: American
• Diet: Vegetarian

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Description

This Homemade Butter Pecan Ice Cream is rich, creamy, and loaded with caramelized pecans for the perfect blend of buttery sweetness and nutty crunch. Made with heavy cream, brown sugar, and vanilla, this easy no-cook ice cream base is churned to perfection and then frozen until firm. A delicious, classic treat for any occasion!

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Ingredients

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For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Buttered Pecans:

• 1/2 cup roasted pecans
• 1/2 cup brown sugar
• 1/4 cup unsalted butter

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Instructions

Step 1: Prepare the Buttered Pecans

1. In a saucepan over medium heat, melt butter.
2. Stir in brown sugar and cook until fully dissolved.
3. Remove from heat and let cool slightly before adding to the ice cream base.

Step 2: Make the Ice Cream Base

4. In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until well combined.

Step 3: Combine & Churn

5. Stir in the cooled butter-sugar mixture and fold in the roasted pecans.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 4: Freeze & Serve

7. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
8. Scoop, serve, and enjoy your homemade butter pecan ice cream!

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Notes

• For extra crunch, toast the pecans in a dry skillet before adding them to the ice cream.
• No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for 3-4 hours.
• Want it extra buttery? Add an extra tablespoon of melted butter to the ice cream base.