Butter Pecan Ice Cream
Butter pecan ice cream is one of those timeless classics that never goes out of style. The magic starts with butter-toasted pecans, which bring a nutty crunch and rich, caramel-like flavor to every bite. Swirled into a brown sugar ice cream base, the result is smooth, creamy, and irresistibly indulgent. Whether you’re scooping it alongside a slice of pie, serving it at a summer gathering, or enjoying a bowl all on its own, this homemade version tastes far better than anything you’ll find in a carton.
Who do I make this for?
My mom and husband! Butter Pecan is one of their favorite ice cream flavors!
Butter Pecan Ice Cream
Prep: 10 minutes | Bake: 20-30 min | Total: About 4 hr
Yields ~4-6 servings
Ingredients
2 cups heavy cream
2 cups Whole Milk
1 cup brown sugar
2 tsp vanilla bean paste or extract
Pinch of salt
2 tablespoons butter
1/2 cup chopped pecans
Instructions
Toast the pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans and cook, stirring often, until fragrant and lightly toasted, about 3–4 minutes. Remove from heat and let cool slightly.
Mix the base: In a large bowl or mixing pitcher, whisk together the heavy cream, milk, brown sugar, vanilla, and salt until the sugar is fully dissolved. Stir in the buttered pecans with any remaining melted butter from the pan.
Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency.
Freeze: Transfer the ice cream to a lidded container. Freeze for at least 4 hours, or until firm.
Serve: Scoop and enjoy on its own, or pair it with pies, cakes, or your favorite desserts.
Loved this recipe? I’d love to hear your thoughts!
