This is the best butter pecan ice cream recipe that you will make! Rich and smooth vanilla ice cream loaded with buttery caramelized pecans. The ultimate homemade, no churn vanilla ice cream flavor!
BUTTER PECAN ICE CREAM
Butter pecan ice cream is one of the most popular ice cream flavors! Rich and creamy vanilla ice cream loaded with buttery, caramelized toasted pecans. This classic butter pecan ice cream flavor is going to become your go-to summer treat! A simple homemade ice cream that requires no ice cream machine!
WHAT YOU NEED-
- Heavy Cream– The key ingredients in homemade no churn ice cream is the heavy whipping cream. The high fat content is what you need, you can NOT substitute for half and half or whole milk.
- Condensed Milk– Condensed milk not only is the main sweetener in this dish, but it also helps give you the right ice cream texture. You can use regular or fat free condensed milk. Be sure you are using condensed milk NOT evaporated milk!
- Vanilla– The key flavor in your vanilla ice cream comes from vanilla bean paste! I highly recommend using vanilla bean paste for the ultimate flavors. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Butter– To get the perfect buttery, toasted pecans you want to use either salted or unsalted butter!
- Brown Sugar– Brown sugar melts as the pecans toast, creating a delicious caramel-like coating. Either light or dark brown sugar works well.
- Pecans– The key ingredient for this creamy, rich ice cream is pecans! Either whole, halved or chopped pecans will work for this recipe.
HOW TO MAKE BUTTER PECAN ICE CREAM
With just a few simple steps this ice cream can be ready and in the freezer in no time!
- In a skillet, toast the pecans with butter and brown sugar for about 5 minutes, until the mixture is caramelized and nuts are toasted.
- Mix the heavy whipping cream with a hand mixer or stand mixer until it becomes light, fluffy and stiff peaks form.
- Add the condensed milk and vanilla and mix just until combined.
- Gently fold in the cooled buttered pecan mixture in the ice cream batter.
- Pour the butter pecan ice cream into an ice cream container or loaf pan. Smooth the top with a spatula. Press a piece of parchment paper directly on the surface of the ice cream and cover tightly with a lid or foil. (The added parchment paper helps prevent ice crystals and freezer burn.)
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy.
| Ice Cream Scoop Tip: For easier scooping, keep a cup of hot water nearby and dip your ice cream scoop in the water before and between scoops! |
BUTTER PECAN ICE CREAM VARIATIONS
You can totally elevate this ice cream by adding some other add-ins to this ice cream batter!
- Rum
- Whiskey
- Caramel Drizzle
- Butterscotch Drizzle
QUESTIONS YOU MIGHT HAVE:
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container is about 16 servings.
Once you try to find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
No, you can totally swap the pecans for walnuts or hazelnuts.
For the best texture, you want to let the ice cream sit at room temperature for a couple minutes before serving, for easier scooping and the perfect texture!
OTHER ICE CREAM FLAVORS-
If you love ice cream, check out all my other delicious ice cream flavors!
Best Butter Pecan Ice Cream Recipe
Equipment
Ingredients
- 3 cups heavy whipping cream
- 3/4 cup condensed milk
- 2 Tbsp vanilla bean paste or vanilla extract
Buttered Pecans-
- 1 cup pecans whole, halved, or chopped
- 1/4 cup brown sugar dark or light
- 4 Tbsp butter unsalted butter
Instructions
Toasting Pecans-
- In a skillet, melt butter over medium high heat. Once the butter is melted, add the brown sugar and pecans and toast for about 3-4 minutes, stirring occasionally.1/4 cup brown sugar, dark or light, 4 Tbsp butter unsalted butter, 1 cup pecans, whole, halved, or chopped
- Remove from the heat and fully cool before adding to the ice cream.
Butter Pecan Ice Cream-
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)3 cups heavy whipping cream
- Add the condensed milk and vanilla paste to the whipped cream. Mix on low speed just until fully combined and smooth. (Taste the mixture and, if you prefer a sweeter ice cream, mix in a little more condensed milk.)3/4 cup condensed milk, 2 Tbsp vanilla bean paste, or vanilla extract
- Pour the butter pecan mixture into the ice cream batter and fold with a spatula until well combined.
- Pour the butter pecan ice cream mixture into an ice cream container, loaf pan, or metal bread pan. Smooth the top with a spatula. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy.
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