Homemade Butter Pecan Ice Cream 🍦🥜
There’s something nostalgic and comforting about the rich, buttery flavor of butter pecan ice cream. Making it at home adds that extra touch of love, and it’s surprisingly simple! With toasted pecans, real butter, and creamy vanilla goodness, this recipe will become a freezer favorite in no time.
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 cup pecans, chopped and toasted
½ cup (1 stick) unsalted butter
1 teaspoon vanilla extract
Instructions:
Prepare the Ice Cream Base
In a large mixing bowl, combine the heavy cream, whole milk, and sugar. Using a whisk or hand mixer, stir the mixture until the sugar is completely dissolved. This usually takes about 2–3 minutes. Stir in the vanilla extract and set the bowl aside.
Toast the Pecans
While the base is coming together, toast your chopped pecans if they aren’t already toasted. To do this, place them in a dry skillet over medium heat and stir frequently for about 5–7 minutes until they’re fragrant and slightly darker in color. Be careful not to burn them!
Butter the Pecans
Once the pecans are toasted, add the butter to the skillet directly with the nuts. Let it melt and coat the pecans, stirring continuously for about 2–3 minutes. The butter should sizzle slightly and give the pecans a glossy, rich coating. Optionally, you can brown the butter slightly for an extra nutty aroma. Once done, remove from heat and let the mixture cool to room temperature.
Combine Pecans with Cream Mixture
After the pecan mixture has cooled a bit, gently fold it into the cream base. Make sure to scrape all that buttery goodness into the bowl — that’s where the flavor lives!
Churn the Ice Cream
Pour the entire mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20–25 minutes, depending on your machine. The mixture should thicken and take on a soft-serve texture when it’s ready.
Freeze to Set
Once churned, transfer the ice cream into an airtight container. Smooth the top, press a layer of parchment or plastic wrap directly onto the surface, and seal the lid. Freeze for at least 4 hours, or until the ice cream is firm and scoopable.
Serve & Enjoy
Scoop into bowls or cones and savor each bite! This ice cream is best enjoyed with a drizzle of caramel or a sprinkle of extra toasted pecans on top.
Tips & Variations:
For extra depth, brown the butter before adding the pecans.
Add a pinch of sea salt while cooking the pecans to enhance the flavor.
Swirl in caramel or maple syrup during the final minutes of churning for a sweet twist.
No ice cream maker? You can freeze the base in a container, stirring every 30 minutes for a few hours to simulate churning.