Homemade Butter Pecan Ice Cream
Homemade Butter Pecan Ice Cream is a creamy, dreamy dessert bursting with nutty flavor, featuring buttery roasted pecans.
Servings: 8 servings
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
Store leftover 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.