This Bourbon Butter Pecan Ice Cream offers a luxurious twist on a classic dessert, combining rich, creamy vanilla with the nutty sweetness of toasted pecans and a subtle hint of bourbon.
The lightly boozy flavor adds sophistication without overpowering, making it perfect for adult gatherings or indulgent evenings.
Pecans provide heart-healthy monounsaturated fats, fiber, and protein, while the ice cream base contributes calcium and vitamin A from the dairy.
Moderation is key, but this dessert delivers both decadence and nutritional value in a balanced way.
With a quick 25-minute prep and under 10 minutes of oven time, it’s surprisingly easy to make at home, offering a satisfying, restaurant-quality treat that’s perfect for entertaining or treating yourself.
The bourbon also helps maintain a creamy, scoopable texture, avoiding the iciness common in homemade ice cream.
Must-Have Tools for Perfect Results
Ice Cream Maker
Essential for churning the ice cream base to achieve a smooth, creamy texture. Ideal for all frozen desserts, from gelato to sorbet.
Baking Sheet
Used to toast pecans evenly, bringing out their natural flavor and crunch. A versatile tool for roasting vegetables, cookies, or sheet-pan meals.
Small Saucepan
Perfect for melting butter and coating pecans with sugar and salt. Also great for sauces, reductions, and heating liquids gently.
Mixing Bowl
Large bowl for combining cream, half-and-half, sugar, bourbon, and vanilla, ensuring ingredients are evenly incorporated. Useful for batters, doughs, and salad prep.
Whisk
Helps emulsify the ice cream base and incorporate air for a lighter, smoother texture. Also handy for sauces, dressings, and whipping cream.
Creamy Bourbon Butter Pecan Ice Cream
Equipment
- 1 Ice cream maker
- 1 Baking Sheet
- 1 small saucepan
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Toasted Pecans:
- 1 cup 99 g pecans, roughly chopped
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- Hearty pinch of salt
Ice Cream Base:
- 2 cups 476 g heavy cream
- 1 cup 242 g half-and-half
- ¾ cup 165 g light brown sugar, packed
- 2 tbsp vanilla extract or vanilla bean paste
- 3 tbsp bourbon
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C) and arrange the roughly chopped pecans in a single layer on a baking sheet. Toast them for 7 minutes or until fragrant and lightly golden, keeping a close eye so they don’t burn. Remove from the oven and set aside to cool while preparing the butter coating.
- Prepare the Butter Pecan Coating: Just before the pecans are done toasting, melt 2 tablespoons of unsalted butter in a small saucepan over low heat. Add 1 tablespoon of brown sugar and a hearty pinch of salt, whisking constantly until the mixture is smooth, bubbly, and fully combined. Remove the saucepan from heat, add the toasted pecans, and stir until every piece is evenly coated.
- Cool the Pecans: Pour the buttered pecans onto a piece of parchment paper in a single layer to cool completely. This prevents them from sticking together and ensures they maintain their crunch when folded into the ice cream.
- Combine the Ice Cream Base: In a large mixing bowl, whisk together 2 cups of heavy cream, 1 cup of half-and-half, ¾ cup of light brown sugar, 2 tablespoons of vanilla extract or vanilla bean paste, and 3 tablespoons of bourbon. Whisk until the sugar is dissolved and the mixture is smooth and homogeneous, ensuring a consistent, flavorful base.
- Churn the Ice Cream: Pour the prepared ice cream base into a frozen ice cream maker and follow the manufacturer’s instructions, usually churning for 20–25 minutes. During the last 5 minutes of churning, gradually add the cooled buttered pecans so they are evenly distributed without clumping.
- Freeze to Desired Consistency: Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Freeze for 2 hours for soft-serve texture or overnight for a firmer, scoopable consistency, allowing the flavors to meld beautifully.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately for a creamy, nutty, boozy treat. Optionally, sprinkle extra chopped pecans on top for added texture and presentation.
Notes
- Use fresh pecans for the best flavor and crunch; older nuts can taste stale.
- Toasting the pecans enhances their natural nuttiness and prevents sogginess in the ice cream.
- Ensure the butter coating cools before adding to the ice cream base to maintain texture.
- Bourbon adds flavor and keeps the ice cream slightly softer; do not over-add or it may prevent proper setting.
- For a smoother texture, whisk the base thoroughly until sugar is fully dissolved before churning.
- Store in an airtight container to avoid freezer burn and preserve freshness.
- Churn the ice cream close to serving time if you want the creamiest soft-serve consistency.
Chef’s Secrets for Creamy Ice Cream
The secret to ultra-creamy ice cream lies in balancing fat, sugar, and alcohol.
Heavy cream and half-and-half provide a rich, smooth base, while the bourbon keeps the ice cream soft and scoopable without diluting flavor.
Toasting the pecans separately and coating them in a buttery sugar mixture ensures that every bite delivers a satisfying crunch.
Churning the ice cream just until set prevents iciness and keeps it light and fluffy.
For extra indulgence, try folding in a few extra pecans after churning to maintain a textural contrast
Serving Suggestions for Sweet Indulgence
Serve this bourbon butter pecan ice cream in elegant bowls or tall dessert glasses for a sophisticated presentation.
Top with caramel drizzle, extra chopped pecans, or a sprinkle of sea salt to highlight the nutty, buttery flavors.
It pairs beautifully with warm desserts like apple pie, brownies, or chocolate lava cake.
For a boozy treat, consider adding a shot of bourbon or coffee liqueur alongside a scoop.
This dessert is perfect for dinner parties, special occasions, or simply enjoying a decadent homemade treat after a long day.
Storage Tips for Maximum Freshness
Store your ice cream in a tightly sealed, freezer-safe container to prevent ice crystals and maintain flavor.
Keep the container in the coldest part of the freezer, away from the door, for the best texture.
For soft-serve consistency, remove from the freezer 10–15 minutes before serving.
Homemade ice cream can be stored up to two weeks without losing quality, but it’s best enjoyed within a few days for optimal flavor and creaminess.
Frequently Asked Questions (5 FAQs)
1. Can I use a different alcohol instead of bourbon?
Yes! Rum, whiskey, or brandy can be used, but adjust the quantity carefully, as alcohol affects freezing and texture.
2. Are there non-alcoholic alternatives?
You can replace bourbon with vanilla extract or maple syrup to maintain flavor without affecting freezing.
3. Can I make this ice cream without an ice cream maker?
Yes! Pour the base into a shallow container and freeze, stirring every 30–45 minutes to break up ice crystals until creamy.
4. How do I prevent pecans from getting soggy?
Toast and coat pecans in butter and sugar, then let them cool completely before folding into the ice cream for maximum crunch.
5. Can I adjust sweetness or richness?
Yes. Reduce sugar slightly for a less sweet version, or use a combination of cream and milk for a lighter texture.
This recipe is inspired by stressbaking and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
