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Homemade Butter Pecan Ice Cream Recipe

Homemade Butter Pecan Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 110 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 6 hours 30 minutes (includes chilling and freezing time)
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: One Pot & One Pan
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade Butter Pecan Ice Cream is luxuriously creamy with rich, buttery notes and the delightful crunch of toasted pecans. Easy to make and perfect for summer, this classic treat delivers a sweet, nutty flavor in every scoop.

Ingredients

Units Scale

Ice Cream Base

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

Butter Pecan Mix-In

  • 1/2 cup pecans, chopped
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar

Instructions

  1. Prepare the Pecans – In a skillet over medium heat, melt the unsalted butter. Add the chopped pecans and brown sugar. Cook, stirring often, until the mixture is golden and fragrant, and the sugar is fully melted and coats the pecans (about 3-5 minutes). Remove from heat and let cool completely.
  2. Make the Ice Cream Base – In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is dissolved. Stir in the vanilla extract, ensuring everything is evenly combined.
  3. Chill the Mixture – Cover the bowl and refrigerate the ice cream base for at least 2 hours, or until thoroughly chilled. This step is essential for a creamy texture.
  4. Churn the Ice Cream – Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20-25 minutes, until the ice cream is soft-serve consistency.
  5. Add the Butter Pecans – During the last 5 minutes of churning, add the cooled, candied pecans to the ice cream mixture so they blend in evenly.
  6. Freeze the Ice Cream – Transfer the churned ice cream into a freezer-safe container, smoothing the top. Cover and freeze for at least 4-6 hours, or until firm.
  7. Serve and Enjoy – Let the ice cream sit out for a few minutes before scooping for easier serving. Enjoy your rich, homemade Butter Pecan Ice Cream!

Notes

  • For extra flavor, toast the pecans before candying them.
  • If you don’t have an ice cream maker, freeze the mixture in a loaf pan and stir every 30-45 minutes until set.
  • Use high-quality vanilla extract for the best results.
  • Store leftovers in an airtight container to prevent freezer burn.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 390
  • Sugar: 27g
  • Sodium: 45mg
  • Fat: 29g
  • Saturated Fat: 15g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 80mg

Find it online: https://newsvks.com/homemade-butter-pecan-ice-cream-recipe/