If you love ice cream that’s creamy, dreamy, and bursting with nutty flavor, Homemade Butter Pecan Ice Cream will steal your heart! There’s something extra special about making ice cream from scratch, especially when you can customize the sweetness and load it up with homemade buttery roasted pecans. Did you know butter pecan is an ice cream parlor classic with Southern roots? Growing up, I always associated it with summertime and big family dinners—someone would always bring a giant tub to share, and it disappeared in minutes.
What’s truly wonderful about this recipe is how delightfully simple and quick it is. Unlike churn-heavy classics, this version comes together in just a couple hours but tastes like it’s been lovingly crafted all day. Butter Pecan Ice Cream is like a cozy cousin to our best-selling Homemade Vanilla Bean Ice Cream—if you loved that, this one’s going to wow you. Get ready to scoop, serve, and savor every bite. Grab your spoon; this is going to be irresistible!
What is Homemade Butter Pecan Ice Cream?
Butter Pecan Ice Cream—now that’s a name with personality! Is the butter for richness, or the pecans for crunch? Why not both, I say! The magic is all in the melding: rich, creamy ice cream meets pecans toasted in butter and brown sugar, creating crunchy golden bits in every bite. Let’s be honest, the way to a man’s (or anyone’s!) heart really is through their stomach, and serving this homemade classic is the proof. The next time you want those “wow” dessert moments, whip up this old-fashioned favorite and watch the scoops disappear. Don’t just daydream—grab your apron and give this recipe a try!
Why You’ll Love This
The highlight of this Butter Pecan Ice Cream is without a doubt the luscious, creamy base paired with deeply caramelized, buttery pecans. Every bite delivers a mouthful of nostalgia, a hint of salt, and the satisfying crunch of toasted nuts. Making ice cream at home is as rewarding for your wallet as it is for your taste buds—you’ll use simple pantry staples, skip the preservatives, and make enough for the whole family at half the cost of store-bought pints. What sets this version apart is that golden swirl of homemade brown sugar butter coating every pecan—so much more flavor than anything you’ll find in a carton! If you’re a fan of my Praline Ice Cream recipe, you’ll adore this sweet and nutty southern spin. Ready to join the homemade ice cream fan club? Start with this recipe and get creative with your favorite toppings!
How to Make
Quick Overview
Homemade Butter Pecan Ice Cream is surprisingly easy and incredibly satisfying. With only a bit of stovetop prep and a short churn, you’ll have a batch of ultra-creamy, nut-studded ice cream ready to chill in just 30 minutes of hands-on time. The standout feature is how the warm, buttery, caramelized pecans melt right into the silky smooth base. Great news—no fancy equipment needed beyond an ice cream maker, and cleanup is a breeze. Treat yourself to homemade luxury in a fraction of the time (and cost) of a specialty shop.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup roasted pecans
1/2 cup brown sugar
1/4 cup unsalted butter
Step-by-Step
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Start by roasting your pecans. Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let them cool, then coarsely chop.
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In a medium skillet over medium heat, melt the unsalted butter. Add the brown sugar, stirring until it dissolves and bubbles slightly. Toss in the chopped pecans, stirring to coat each piece in the buttery syrup. Cook for 2 more minutes, then transfer the coated pecans to a parchment-lined plate to cool completely.
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In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.
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Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
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Just before the ice cream finishes churning, add the cooled buttered pecans. Let them mix in for the final minute, ensuring they’re evenly distributed.
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Transfer the ice cream into a freezer-safe container. Press a layer of parchment or plastic wrap against the surface, then cover with a lid. Freeze for at least 3–4 hours until firm.
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When ready to serve, let the ice cream sit at room temperature for 5–10 minutes for easy scooping. Enjoy every creamy, crunchy bite!
What to Serve Homemade Butter Pecan Ice Cream With
This ice cream is a star on its own, but it also shines alongside simple accompaniments. Serve it over warm apple pie or gooey brownies for a classic dessert à la mode. Pair with cinnamon-spiced cookies, crisp oatmeal bars, or a slice of butter pound cake for extra comfort. For something refreshing, top your scoops with homemade caramel sauce or a sprinkle of sea salt. Don’t forget an iced latte or cold brew coffee for an adult-friendly treat. Variety never tasted better!
Top Tips for Perfecting
- For extra depth, toast the pecans until they’re just turning golden but not burnt—burnt nuts can turn the whole batch bitter.
- Swap in walnuts if you’re out of pecans, or try adding a sprinkle of flaky salt on top before serving.
- Make sure the brown sugar and butter fully coat the pecans—stir constantly to avoid clumping or burning.
- Let the ice cream base chill for at least an hour, or overnight, before churning if you want an extra-smooth texture.
- Avoid over-churning—the ice cream should be soft and creamy straight out of the maker. Too much time and it gets icy!
- Want an adult spin? A splash of bourbon pairs beautifully with the buttery flavors.
Storing and Reheating Tips
Store leftover Butter Pecan Ice Cream in a tightly sealed, freezer-safe container. To prevent ice crystals, press a piece of parchment paper or plastic wrap directly on the surface before closing the lid. The ice cream keeps well for up to two weeks, but flavors are freshest in the first week. Take the container out about 5–10 minutes before scooping to allow the ice cream to soften. Do not microwave to reheat—just let it rest at room temperature. For long-term storage (over two weeks), double-wrap to avoid freezer burn. Want to make ahead? You can freeze the pecans separately and add them once ready to churn!
FAQs
Can I make this without an ice cream maker?
Yes! Prepare the base and freeze in a loaf pan, stirring vigorously every 30 minutes until mostly set, then fold in the buttered pecans and freeze until firm.
Can I use salted butter or different nuts?
Absolutely. Salted butter adds a hint of savory flavor, and walnuts, almonds, or macadamias are delicious swaps for pecans.
How do I make this dairy-free?
Substitute coconut cream for heavy cream and almond or oat milk for whole milk. The texture will be slightly different but still delicious.
Can I add chocolate chips or swirl in caramel?
Yes, customize as you wish! Chocolate chips, caramel swirls, or even a dash of cinnamon add exciting new flavors.
How can I prevent my ice cream from turning icy?
Make sure all substitutions have enough fat. Chilling your base thoroughly before churning and storing with parchment directly on the surface also helps prevent ice crystals.
Conclusion
Homemade Butter Pecan Ice Cream is a celebration of comfort, nostalgia, and the pure joy of creamy, nutty desserts made right in your kitchen. With its buttery roasted pecans and simple, wholesome ingredients, it delivers on both flavor and ease. This recipe is perfect for family gatherings, holiday tables, or simply as a treat at the end of a long day. Once you taste how rich, smooth, and flavorful it is, store-bought ice cream just won’t compare. Try it, love it, and share your creations—there’s no better way to bring people together than with a scoop of homemade ice cream!
Homemade Butter Pecan Ice Cream
Equipment
- Ice Cream Maker
- Mixing Bowl
- Skillet
- Baking Sheet
Ingredients
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Roasted Pecans Coarsely chopped
- 1/2 cup Brown Sugar
- 1/4 cup Unsalted Butter
Instructions
- Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let them cool, then coarsely chop.
- In a medium skillet over medium heat, melt the unsalted butter. Add the brown sugar, stirring until it dissolves and bubbles slightly. Toss in the chopped pecans, stirring to coat each piece in the buttery syrup. Cook for 2 more minutes, then transfer the coated pecans to a parchment-lined plate to cool completely.
- In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until thick and creamy.
- Just before the ice cream finishes churning, add the cooled buttered pecans. Let them mix in for the final minute, ensuring they’re evenly distributed.
- Transfer the ice cream into a freezer-safe container. Press a layer of parchment or plastic wrap against the surface, then cover with a lid. Freeze for at least 3–4 hours until firm.
- When ready to serve, let the ice cream sit at room temperature for 5–10 minutes for easy scooping. Enjoy every creamy, crunchy bite!
Notes