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Homemade Butter Pecan Ice Cream

A rich and creamy ice cream that combines buttery flavors with the delightful crunch of toasted pecans, perfect for summer treats.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Pecans
  • 1 cup pecans, coarsely chopped Toasted for extra flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 8-10 minutes or until they’re golden brown and fragrant.
  2. In a mixing bowl, whisk together the heavy cream, whole milk, brown sugar, vanilla extract, and salt until the sugar is dissolved.
  3. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until cold.
Churning
  1. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes.
  2. In the last few minutes of churning, gently fold in the toasted pecans so they’re evenly distributed throughout the ice cream.
Freezing
  1. Transfer the mixture into an airtight container and freeze for at least 4 hours, or until firm.
Serving
  1. Scoop into bowls or cones, and enjoy your homemade delight!

Notes

Store ice cream in an airtight container in the freezer. Best enjoyed within 1-2 weeks. Allow to soften for a few minutes at room temperature before scooping for easy serving.