Greatest Butter Pecan Ice Cream Recipe (Straightforward + Do-it-yourself!)

Wealthy, creamy, and filled with buttery, toasty pecans—this selfmade butter pecan ice cream recipe is pure consolation in a cone. It’s a no-fuss, no-churn dessert that requires no ice cream maker, no eggs, and 0 fancy elements—simply actual, easy dairy merchandise and some pantry staples.

Whether or not you’re seeking to impress company or take pleasure in one in all your favourite flavors, this simple ice cream recipe delivers all of the nostalgic attraction of traditional ice cream flavors with out the work of a standard custard base.

Conventional ice cream recipes usually require egg yolks, uncooked eggs, or a fastidiously cooked egg combination over medium-low warmth. However this no churn model skips the cooked custard and opts for a whipped cream combination that creates a dreamy creamy texture—no giant saucepan or ice tub wanted. It’s the right deal with for any house cook dinner in search of a shortcut to top-of-the-line ice lotions round.

As a result of we love a very good no churn ice cream round right here don’t we? Like my mint chocolate chip ice cream, Cotton Sweet Ice Cream that the children will love, or my Strawberry Cheesecake Ice Cream made with actual chunks of cheesecake.

Now the key to this standout butter pecan recipe is the toasty pecans stirred into browned butter. Letting the pecan items soak in heat browned butter with a pinch of salt brings out a deep, nutty richness. These crunchy pecans get folded into the bottom and freeze into little bursts of buttery goodness in each chunk.

Utilizing only a hand mixer and some mixing bowls, this recipe transforms heavy cream, sweetened condensed milk, and vanilla taste right into a luscious ice cream base. You’ll freeze the combination in an hermetic container—no want for guar gum, xanthan gum, or cottonseed oil like store-bought variations. It’s all about easy, selfmade taste.

Why This Recipe Works

• No ice cream maker wanted – Simply whip, combine, and freeze.
• Browning the butter provides wealthy, nutty taste that elevates each chunk.
• Toasted pecans give the right crunchy distinction to the graceful, creamy base.
• Sweetened condensed milk retains it candy, creamy, and straightforward to scoop.

Components Wanted

• Unsalted butter – You’ll brown the butter first on the stovetop. Right here is my full tutorial on find out how to brown butter. You too can use salted butter, however you’ll want to cut back the added salt.
• Pecans – You need to toast the pecans first. This brings out the flavour of the pecans. Right here is my tutorial on find out how to toast the pecans.
• Salt
• Heavy whipping cream
• Sweetened condensed milk
• Vanilla extract

Make Butter Pecan Ice Cream

Brown the butter: In a skillet over medium warmth, soften the butter. Cook dinner, stirring usually, till it foams and turns golden with a nutty odor—about 5–7 minutes. Instantly pour right into a heat-safe bowl to chill.

Toast the pecans: Stir the pecans and salt into the nice and cozy browned butter. Let the combination cool fully.

Whip the cream: In a big bowl, whip the heavy cream with a hand or stand mixer on medium-high pace till stiff peaks type (about 3–5 minutes).

Make the bottom: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream till clean.

Add the pecans: As soon as the butter-pecan combine is totally cooled, fold it into the ice cream base.

Freeze: Pour the combination right into a loaf pan or freezer-safe container. Cowl and freeze for not less than 6 hours or till agency.

Recipe Suggestions

• Preserve an in depth eye on the butter because it browns—it could burn shortly.
• Let the pecan combination cool totally earlier than including to the whipped cream to keep away from melting it.
• Gently fold elements to keep up the whipped texture.
• Let the ice cream sit out for five–10 minutes earlier than scooping for a creamier texture.
• Retailer with plastic wrap or parchment pressed immediately onto the floor to stop ice crystals.

Serving Directions

This butter pecan ice cream is dreamy by itself, however even higher when dressed up! Listed below are a number of scrumptious methods to serve it:

Regardless of the way you serve it, this selfmade butter pecan ice cream turns any dessert second into one thing additional particular.

Storage Directions

Saved in a sealed container with a layer of plastic wrap on prime, it’ll preserve properly for as much as 2 weeks.

Recipe FAQs

Extra Recipes To Strive

When you’re craving extra ice cream, attempt my Mexican Fried Ice Cream (no precise frying wanted!). That is a simple spectacular dessert for summer season.

You may additionally wish to attempt my peanut butter cup ice cream, Snickers ice cream, or my cookies and cream ice cream.

• In a skillet over medium warmth, soften the butter. Proceed cooking, stirring continuously, till it foams and turns golden brown with a nutty aroma—about 5–7 minutes. As soon as browned, instantly pour the butter right into a heat-safe bowl to cease the cooking course of. ½ cup (1 stick, 113 g) unsalted butter,

• Stir the pecans and salt into the nice and cozy browned butter. Let the combination cool fully. 1 cup (105 g) pecan halves, ½ teaspoon salt

• In a big bowl, on medium-high pace whip the heavy cream utilizing a hand mixer or stand mixer till stiff peaks type, about 3 to five minutes. 2 cups (480 ml) heavy whipping cream

• Add the sweetened condensed milk and vanilla extract to the whipped cream and gently fold till clean and properly mixed. 1 14- ounce can sweetened condensed milk 2 teaspoons vanilla extract

• As soon as the pecan combination is totally cooled, fold it into the whipped cream combination.

• Pour the ice cream combination right into a loaf pan or freezer-safe container. Cowl and freeze for not less than 6 hours or till agency.

• Saved in a sealed container with a layer of plastic wrap on prime, it’ll preserve properly for as much as 2 weeks.

Energy: 375kcal | Carbohydrates: 22g | Protein: 5g | Fats: 31g | Saturated Fats: 16g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 10g | Trans Fats: 0.3g | Ldl cholesterol: 77mg | Sodium: 154mg | Potassium: 206mg | Fiber: 1g | Sugar: 21g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.3mg