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!
Ingredients
Scale
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
Instructions
Step 1: Prepare the Buttered Pecans
- In a saucepan over medium heat, melt butter.
- Stir in brown sugar and cook until fully dissolved.
- Remove from heat and let cool slightly before adding to the ice cream base.
Step 2: Make the Ice Cream Base
- In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until well combined.
Step 3: Combine & Churn
- Stir in the cooled butter-sugar mixture and fold in the roasted pecans.
- 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
- Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
- Scoop, serve, and enjoy your homemade butter pecan ice cream!
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.
