There’s something magical about Homemade Butter Pecan Ice Cream—it’s rich, creamy, and packed with buttery, caramelized pecans that add the perfect crunch to every spoonful. This classic flavor has that old-fashioned charm, bringing back memories of warm summer days and cozy dessert cravings. Trust me, once you taste this smooth, nutty, and buttery delight, you won’t want store-bought again!

Why You’ll Love Homemade Butter Pecan Ice Cream

Versatile

Enjoy it in a cone, bowl, or even as a topping for warm pies and cakes!

Budget-Friendly

Making it at home saves money and lets you use quality ingredients.

Quick and Easy

No complicated steps—just a few simple ingredients and a little patience while it chills.

Customizable

Make it extra nutty, less sweet, or even dairy-free with a few tweaks!

Crowd-Pleasing

A timeless flavor that’s always a hit—everyone from kids to grandparents loves it!

Ingredients

Ingredients in Homemade Butter Pecan Ice Cream

This dreamy ice cream is made with simple ingredients that come together for the ultimate creamy, nutty flavor.

Pecans

Toasted in butter and sugar for a caramelized crunch in every bite.

Butter

Gives the pecans their signature rich, buttery flavor.

Heavy Cream & Whole Milk

The base for a super creamy and smooth texture.

Brown Sugar

Adds a deep, caramel-like sweetness that enhances the buttered pecans.

Egg Yolks

Create a custard base, making the ice cream incredibly rich and velvety.

Vanilla Extract

For a warm, sweet aroma that ties everything together.

Salt

A pinch balances the sweetness and enhances the buttery flavor.

Instructions

Toast the Pecans

Melt butter in a pan over medium heat, then add the pecans and brown sugar. Stir continuously until the pecans are toasted and caramelized, about 5 minutes. Remove from heat and let cool.

Prepare the Custard Base

In a saucepan, heat milk, heavy cream, and brown sugar over medium heat until warm (but not boiling).

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm milk mixture, whisking constantly to prevent scrambling. Then, pour the mixture back into the saucepan.

Cook Until Thickened

Stir the custard over low heat until it thickens and coats the back of a spoon (about 5 minutes). Do not let it boil.

Add Vanilla & Chill

Remove from heat, stir in vanilla extract and a pinch of salt, then let it cool completely in the fridge for at least 4 hours (or overnight).

Churn the Ice Cream

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.

Fold in the Buttered Pecans

Once the ice cream reaches a soft-serve consistency, gently fold in the cooled buttered pecans.

Freeze Until Firm

Transfer to a container and freeze for at least 2–4 hours until firm.

Nutrition Facts

Servings: 6
Calories per serving: ~350-400

(Note: Exact values depend on portion sizes and ingredients used.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 4+ hours
Total Time: 4 hours 25 minutes

How to Serve Homemade Butter Pecan Ice Cream

In a waffle cone for a nostalgic treat.
With a drizzle of caramel sauce for extra indulgence.
Sandwiched between cookies for a delicious ice cream sandwich.
Over a warm slice of pecan pie for the ultimate dessert combo.

Additional Tips

Want extra crunch? Toast the pecans a little longer for a deeper caramelized flavor.
No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes until creamy.
Make it dairy-free. Use coconut milk and a dairy-free butter alternative.
Store it properly. Keep in an airtight container to prevent ice crystals.

FAQ’s

1. Can I use a different nut?

Yes! Walnuts or almonds work great if you don’t have pecans.

2. How long does homemade ice cream last?

It stays fresh for 2–3 weeks in the freezer, but it’s best enjoyed within a week.

3. Can I make this without eggs?

Yes! Use sweetened condensed milk instead for a no-churn version.

4. How can I make it creamier?

Add a tablespoon of corn syrup to the base—it helps prevent ice crystals.

5. Can I reduce the sugar?

Yes! You can use a sugar substitute, but it may affect texture slightly.

6. Why did my ice cream turn icy?

This happens if it wasn’t churned properly or stored with too much air exposure.

7. Can I double the recipe?

Absolutely! Just make sure your ice cream maker can handle the extra volume.

8. What’s the best way to soften frozen ice cream?

Let it sit at room temperature for 5 minutes before scooping.

9. Can I use pre-toasted pecans?

Yes, but caramelizing them in butter adds way more flavor!

10. What if I don’t have an ice cream maker?

Freeze the mixture and stir every 30 minutes until thick and creamy.

Conclusion

Homemade Butter Pecan Ice Cream is rich, creamy, and packed with nutty, buttery goodness—a true classic that’s surprisingly easy to make! Whether you enjoy it in a cone, as a topping, or straight from the bowl, this recipe is a must-try for ice cream lovers. Give it a go, and let the sweet, nutty magic happen!

Homemade Butter Pecan Ice Cream

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: Approximately 6 hours (including chilling and freezing)
Yield: About 1 quart 1x
Category: Dessert
Method: Churned / No-Churn (if using a blender alternative)
Cuisine: American

Print Recipe

Description

Indulge in this classic homemade butter pecan ice cream featuring a rich, buttery base combined with toasted pecans for a delightful crunch. This creamy treat is perfect for dessert or a refreshing snack, delivering a balance of sweet and nutty flavors that will satisfy your cravings.

Instructions

Prep the Base: In a medium saucepan, heat the heavy cream, milk, half of the granulated sugar, and salt over medium heat until just simmering. Remove from heat.
Temper the Egg Yolks: In a bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour a ladle of the warm cream mixture into the yolks while whisking continuously. Then, gradually combine all of the cream with the yolks.
Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (about 170–175°F or 77–80°C). Do not boil.
Add Butter & Vanilla: Remove from heat and stir in the butter and vanilla extract until fully incorporated. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn & Fold: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the toasted pecans.

Freeze: Transfer the ice cream to an airtight container and freeze for an additional 2–3 hours to firm up before serving.

Notes

For extra flavor, toast the pecans in a dry skillet over medium heat until fragrant, then toss with brown sugar and let cool before adding to the ice cream.
Ensure the custard is well-chilled before churning for a smoother texture.
You can substitute pecans with walnuts or almonds for a different twist.