33+ Quick & Easy Butter Pecan Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

If you’re a fan of rich, creamy ice cream with a delightful crunch, then butter pecan ice cream is a must-try!

The nutty flavor of toasted pecans combined with the sweet creaminess of butter-infused ice cream creates an irresistible treat that’s perfect for any occasion.

Whether you’re using a traditional churn or an automatic ice cream maker, you’ll find that making butter pecan ice cream at home is both simple and satisfying.

In this blog post, we’ve rounded up 33+ butter pecan ice cream maker recipes to help you create this classic dessert from scratch.

From traditional butter pecan to creative twists that incorporate other flavors, there’s a recipe for every ice cream lover to enjoy.

Get ready to indulge in the best homemade ice cream you’ve ever tasted!

33+ Quick & Easy Butter Pecan Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

Making your own butter pecan ice cream is a fun and rewarding experience.

With these 33+ butter pecan ice cream maker recipes, you can experiment with different variations, flavors, and textures to create the perfect version of this beloved dessert.

Whether you prefer a classic recipe or want to try something new, these recipes are sure to impress.

So, grab your ice cream maker, gather your ingredients, and treat yourself and your loved ones to the smooth, creamy goodness of homemade butter pecan ice cream. You’ll never want to go back to store-bought again!

Classic Butter Pecan Ice Cream

Indulge in the timeless charm of Classic Butter Pecan Ice Cream, where the buttery richness meets the nutty crunch of toasted pecans. This creamy delight is a favorite among dessert lovers, offering the perfect balance of sweet and savory flavors. Ideal for a summer treat or a year-round indulgence, this homemade version is as simple as it is delicious.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup pecan halves, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add chopped pecans and sauté until golden and fragrant (about 3-5 minutes). Set aside to cool.
2. Prepare the Base: In a medium saucepan, heat cream, milk, and brown sugar over medium heat until the sugar dissolves and the mixture is warm (do not boil).
3. Temper the Eggs: In a bowl, whisk egg yolks. Slowly add the warm cream mixture to the yolks while whisking continuously.
4. Cook the Custard: Return the mixture to the saucepan. Stir constantly over medium-low heat until thickened (coats the back of a spoon).
5. Add Vanilla and Salt: Remove from heat and stir in vanilla extract and salt. Cool the custard completely in the refrigerator (about 4 hours or overnight).
6. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add toasted pecans during the last 5 minutes of churning.
7. Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

This Classic Butter Pecan Ice Cream is the perfect dessert for anyone seeking nostalgia in a scoop. The combination of buttery, crunchy pecans and creamy sweetness creates an irresistible treat that’s hard to beat. Share it with loved ones or savor it all to yourself – either way, it’s bound to be a hit.

Maple Butter Pecan Ice Cream

For a flavorful twist on the traditional, try Maple Butter Pecan Ice Cream, where rich maple syrup enhances the buttery pecan goodness. The natural sweetness of maple adds depth and sophistication, making this recipe perfect for special occasions or when you want to elevate your dessert game.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup maple syrup (pure)
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 3/4 cup pecans, coarsely chopped

Instructions:

1. Toast the Pecans: Melt butter in a skillet and toast the chopped pecans until golden brown and fragrant. Set aside to cool.
2. Heat the Milk and Cream: In a saucepan, combine heavy cream, milk, maple syrup, and sugar. Heat until the sugar dissolves and the mixture is warm.
3. Make the Custard Base: Whisk egg yolks in a separate bowl. Gradually pour in the warm cream mixture while whisking. Return the mixture to the saucepan and cook over medium-low heat until thickened.
4. Add Vanilla: Remove from heat and stir in vanilla extract. Cool the custard completely in the refrigerator.
5. Churn the Ice Cream: Pour the chilled base into your ice cream maker and churn. Add toasted pecans during the last few minutes of churning.
6. Freeze and Serve: Freeze for a few hours before serving for a firmer texture.

This Maple Butter Pecan Ice Cream brings a delightful combination of rich flavors and creamy texture that will leave your taste buds dancing. It’s a luxurious take on a classic, perfect for serving at dinner parties or enjoying as a personal treat.

Salted Caramel Butter Pecan Ice Cream

Combine the sweet and savory perfection of salted caramel with the nutty crunch of pecans in Salted Caramel Butter Pecan Ice Cream. This decadent dessert blends creamy caramel notes with buttery pecans and a touch of salt for a flavor explosion in every bite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/3 cup caramel sauce (store-bought or homemade)
• 1/4 teaspoon sea salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 cup pecans, roughly chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans. Set aside.
2. Heat the Base: In a saucepan, combine heavy cream, milk, and sugar. Heat until the sugar dissolves.
3. Temper the Eggs: Whisk egg yolks in a bowl, gradually adding the warm cream mixture while whisking continuously.
4. Cook and Add Caramel: Return the mixture to the saucepan and cook until thickened. Stir in caramel sauce and sea salt. Cool completely in the refrigerator.
5. Churn and Add Pecans: Pour the chilled custard into an ice cream maker and churn. Add toasted pecans in the final minutes of churning.
6. Freeze and Serve: Freeze for a few hours for a firmer consistency before serving.

With its luscious caramel swirls, buttery pecans, and a hint of salt, this Salted Caramel Butter Pecan Ice Cream is pure indulgence in a bowl. Perfect for those who love bold and complex flavors, it’s sure to impress anyone lucky enough to have a taste.

Honey Butter Pecan Ice Cream

Sweet and golden Honey Butter Pecan Ice Cream is a delightful twist on the classic. This recipe combines the natural sweetness of honey with the buttery crunch of toasted pecans for a wholesome and luxurious dessert. It’s a perfect treat for sunny days or as a sophisticated end to a dinner party.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 1/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecan halves, chopped

Instructions:

1. Toast the Pecans: Melt butter in a skillet over medium heat and toast the pecans until fragrant. Cool and set aside.
2. Heat the Milk and Cream: In a saucepan, combine heavy cream, milk, honey, and sugar. Heat gently until the sugar dissolves.
3. Make the Custard Base: Whisk egg yolks in a bowl. Gradually whisk in the warm milk mixture, then return to the saucepan and cook until thickened.
4. Add Vanilla: Stir vanilla extract into the custard. Refrigerate until thoroughly chilled.
5. Churn the Ice Cream: Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Fold in the toasted pecans in the final minutes of churning.
6. Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 2 hours.

This Honey Butter Pecan Ice Cream is a creamy and natural treat that highlights the simple yet sophisticated flavors of honey and pecans. It’s an excellent choice for anyone who loves a less sugary, more balanced ice cream experience.

Bourbon Butter Pecan Ice Cream

Add a splash of sophistication to your dessert repertoire with Bourbon Butter Pecan Ice Cream. The rich, smoky notes of bourbon pair beautifully with the buttery crunch of toasted pecans, creating a dessert that’s luxurious and full of character. This recipe is perfect for special occasions or a personal indulgence.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup brown sugar
• 3 tablespoons bourbon
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the pecans until lightly golden. Set aside.
2. Heat the Milk and Sugar: Combine heavy cream, milk, and brown sugar in a saucepan. Heat gently until sugar dissolves.
3. Prepare the Custard: Whisk egg yolks in a bowl, slowly adding the warm milk mixture while whisking. Return the mixture to the saucepan and cook until it thickens.
4. Add Bourbon and Vanilla: Stir bourbon and vanilla extract into the custard. Refrigerate until completely cooled.
5. Churn the Ice Cream: Pour the mixture into an ice cream maker and churn. Fold in the toasted pecans during the last few minutes of churning.
6. Freeze and Enjoy: Transfer to a container and freeze for 2-4 hours before serving.

The Bourbon Butter Pecan Ice Cream is a bold and flavorful dessert that’s sure to impress. The bourbon adds depth and warmth, making it an ideal treat for adults who enjoy sophisticated flavors with a creamy texture.

Brown Butter Pecan Ice Cream

For a rich and nutty flavor profile, try Brown Butter Pecan Ice Cream. This recipe enhances the classic butter pecan with the deep, caramelized notes of browned butter. The result is a dessert with a decadent depth of flavor, perfect for savoring one spoonful at a time.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 4 tablespoons unsalted butter
• 1 cup pecans, roughly chopped
• 1 teaspoon vanilla extract

Instructions:

1. Brown the Butter: In a saucepan, melt butter over medium heat until it turns golden brown and smells nutty. Be careful not to burn it. Remove from heat and set aside.
2. Toast the Pecans: In a skillet, toast the pecans with 1 tablespoon of the browned butter until golden and fragrant. Let cool.
3. Make the Base: Heat cream, milk, and sugar in a saucepan until sugar dissolves. Whisk egg yolks in a bowl, then slowly add the warm mixture. Return to the saucepan and cook until thickened.
4. Incorporate the Brown Butter: Stir the remaining browned butter and vanilla extract into the custard. Chill the mixture in the refrigerator.
5. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn. Add the toasted pecans during the last few minutes.
6. Freeze and Serve: Freeze for at least 2 hours before serving.

The nutty richness of browned butter makes this Brown Butter Pecan Ice Cream an exceptional dessert. Its depth of flavor and creamy texture make it a standout choice for anyone who loves a gourmet twist on a classic treat.

Chocolate Swirl Butter Pecan Ice Cream

Indulge in the perfect combination of rich, creamy ice cream and decadent chocolate with Chocolate Swirl Butter Pecan Ice Cream. This recipe features the nutty crunch of buttered pecans swirled with silky chocolate ribbons, creating an irresistible treat that’s sure to satisfy any sweet tooth. It’s an elevated version of the classic butter pecan with a delightful twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• 1/2 cup chocolate chips (or melted chocolate)

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set aside.
2. Prepare the Chocolate Base: In a saucepan, combine heavy cream, milk, cocoa powder, and sugar. Heat over medium heat, whisking constantly until the sugar dissolves and the mixture is smooth.
3. Temper the Eggs: In a bowl, whisk the egg yolks. Gradually add the warm chocolate mixture to the yolks while whisking continuously. Return the mixture to the saucepan and cook until it thickens.
4. Finish the Base: Stir in vanilla extract, then cool the custard in the refrigerator until fully chilled.
5. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Add toasted pecans during the final minutes of churning.
6. Swirl in the Chocolate: Gently swirl in melted chocolate or chocolate chips after churning, ensuring a marbled effect.
7. Freeze and Serve: Freeze the ice cream for at least 2 hours before serving to allow it to firm up.

The Chocolate Swirl Butter Pecan Ice Cream is a luxurious treat that adds layers of rich chocolate to the classic flavor combination of buttered pecans. It’s the perfect dessert for chocolate lovers looking for a new way to enjoy butter pecan ice cream with a twist.

Coffee Butter Pecan Ice Cream

For a dessert with an extra kick, try Coffee Butter Pecan Ice Cream. The bold flavor of freshly brewed coffee complements the buttery, nutty pecans, resulting in a rich and flavorful ice cream that’s perfect for coffee enthusiasts. It’s an ideal combination of creamy sweetness and coffee bitterness, with a crunch from the toasted pecans.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup brewed strong coffee (cooled)
• 3/4 cup brown sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set aside to cool.
2. Prepare the Coffee Cream: In a saucepan, combine heavy cream, milk, brewed coffee, and brown sugar. Heat over medium heat until the sugar dissolves.
3. Make the Custard: In a bowl, whisk egg yolks. Gradually add the warm cream mixture to the yolks while whisking. Return the mixture to the saucepan and cook until thickened.
4. Chill the Custard: Remove from heat and stir in vanilla extract. Cool the custard completely in the refrigerator.
5. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final minutes of churning.
6. Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

The Coffee Butter Pecan Ice Cream is the ultimate dessert for those who crave the deep flavor of coffee paired with the richness of butter pecans. The smooth coffee custard and crunchy toasted pecans make this ice cream a truly special treat for coffee lovers.

Cinnamon Butter Pecan Ice Cream

Spice up your dessert routine with Cinnamon Butter Pecan Ice Cream, a flavorful variation of the classic butter pecan that introduces a touch of warmth and spice. The cinnamon adds a comforting note to the rich butteriness of the pecans, making this ice cream perfect for cozy evenings or fall-inspired desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 4 large egg yolks
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the pecans until golden and fragrant. Set aside.
2. Make the Base: In a saucepan, heat heavy cream, milk, and brown sugar. Stir until the sugar dissolves and the mixture is warm.
3. Temper the Eggs: In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking continuously. Return the mixture to the saucepan and cook until thickened.
4. Add Cinnamon and Vanilla: Stir in ground cinnamon and vanilla extract. Cool the mixture in the refrigerator.
5. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last few minutes of churning.
6. Freeze and Serve: Transfer to a container and freeze for 2-4 hours before serving.

Cinnamon Butter Pecan Ice Cream combines the warm, inviting flavors of cinnamon and butter pecans, creating a perfect balance of sweetness and spice. This dessert is ideal for fall, though its rich flavor makes it a delightful treat year-round. It’s sure to become a favorite for spice lovers!

Maple Butter Pecan Ice Cream

If you love the rich taste of maple syrup, Maple Butter Pecan Ice Cream is the dessert for you. The natural sweetness of maple syrup combined with the buttery crunch of toasted pecans makes this ice cream a comforting and indulgent treat. It’s a perfect dessert for cozy gatherings or to enjoy on a chilly afternoon.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup pure maple syrup
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter over medium heat and toast the pecans until fragrant and golden. Set aside.
2. Prepare the Maple Base: In a saucepan, combine heavy cream, milk, maple syrup, and sugar. Heat gently until the sugar dissolves.
3. Temper the Eggs: Whisk the egg yolks in a separate bowl. Gradually add the warm maple mixture to the yolks while whisking. Return the mixture to the saucepan and cook until it thickens.
4. Add Vanilla and Cool: Stir in vanilla extract, then remove from heat. Let the custard cool completely in the refrigerator.
5. Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last few minutes of churning.
6. Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Maple Butter Pecan Ice Cream brings the comforting flavor of maple syrup to the classic butter pecan, offering a smooth and sweet experience with the added crunch of toasted pecans. It’s an excellent choice for those looking for a refined and flavorful dessert with a nostalgic, cozy twist.

Coconut Butter Pecan Ice Cream

For a tropical twist on the traditional butter pecan, Coconut Butter Pecan Ice Cream is a delightful fusion of creamy coconut and buttery pecans. The coconut milk adds richness while complementing the nutty pecans, creating a refreshing yet indulgent ice cream that’s perfect for warm weather or anytime you crave a tropical escape.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup coconut milk (full-fat)
• 1/2 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans and Coconut: In a skillet, melt butter and toast the chopped pecans and shredded coconut until golden and fragrant. Set aside.
2. Make the Custard: In a saucepan, combine heavy cream, coconut milk, and sugar. Heat gently until the sugar dissolves.
3. Temper the Eggs: Whisk the egg yolks in a bowl. Slowly pour the warm cream mixture into the yolks while whisking constantly. Return to the saucepan and cook until thickened.
4. Add Vanilla: Stir in the vanilla extract and let the custard cool in the refrigerator for a few hours.
5. Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans and coconut during the final minutes of churning.
6. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The Coconut Butter Pecan Ice Cream is a tropical variation of the beloved classic, offering a creamy, coconutty twist with the satisfying crunch of pecans. It’s a wonderfully refreshing ice cream for those who love coconut, and it brings a taste of the islands to your dessert table.

Lemon Butter Pecan Ice Cream

If you’re looking for a fresh, zesty ice cream with a buttery, nutty crunch, Lemon Butter Pecan Ice Cream is an excellent choice. The tartness of fresh lemon zest perfectly balances the richness of butter and the crunchy, toasty pecans, creating a delightful contrast of flavors that is both refreshing and indulgent.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter over medium heat and toast the chopped pecans until golden and fragrant. Set aside.
2. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat gently until sugar dissolves.
3. Temper the Eggs: Whisk egg yolks in a separate bowl. Gradually add the warm cream mixture to the yolks, whisking constantly. Return the mixture to the saucepan and cook until it thickens.
4. Add Lemon Zest and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract. Let the custard cool in the refrigerator until chilled.
5. Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Add toasted pecans during the final minutes of churning.
6. Freeze and Serve: Transfer to a container and freeze for 2-4 hours before serving.

Lemon Butter Pecan Ice Cream is a bright and refreshing twist on the classic. The tangy lemon zest cuts through the richness of the butter and pecans, creating a balanced and unique flavor combination. It’s perfect for those who want a creamy dessert with a citrusy kick!

Bourbon Butter Pecan Ice Cream

For those who enjoy a little extra depth in their desserts, Bourbon Butter Pecan Ice Cream offers a sophisticated twist on the classic. The warm, smooth flavor of bourbon pairs beautifully with the buttery pecans, creating a creamy, indulgent treat that’s perfect for adult gatherings or when you want to enjoy a dessert with a bit of kick.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons bourbon
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set them aside.
2. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the egg yolks, whisking constantly. Return to the saucepan and cook until thickened.
4. Add Bourbon and Vanilla: Stir in the bourbon and vanilla extract. Remove from heat and allow the mixture to cool completely in the refrigerator.
5. Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last few minutes of churning.
6. Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

The Bourbon Butter Pecan Ice Cream is an indulgent treat with a touch of sophistication. The addition of bourbon enhances the creamy texture and nutty flavor, making it the perfect dessert for special occasions or for anyone looking to elevate their butter pecan ice cream experience.

Salted Caramel Butter Pecan Ice Cream

If you’re a fan of both sweet and salty flavors, Salted Caramel Butter Pecan Ice Cream is a must-try. The combination of rich, creamy butter pecan ice cream swirled with gooey salted caramel creates a perfectly balanced dessert that’s both indulgent and satisfying. It’s a wonderful treat to share or savor on your own.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup salted caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set them aside.
2. Make the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Temper the Eggs: In a bowl, whisk egg yolks. Gradually pour the warm cream mixture into the yolks while whisking. Return to the saucepan and cook until thickened.
4. Cool the Custard and Add Vanilla: Remove from heat, stir in vanilla extract, and allow the custard to cool in the refrigerator.
5. Churn the Ice Cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add toasted pecans.
6. Swirl in the Caramel: Gently swirl the salted caramel sauce into the ice cream after churning.
7. Freeze and Serve: Freeze the ice cream for at least 2 hours to firm up before serving.

Salted Caramel Butter Pecan Ice Cream is a perfect blend of sweet and savory flavors, offering a rich, indulgent treat. The combination of crunchy pecans, creamy butter pecan ice cream, and salted caramel swirls makes it a deliciously balanced dessert that’s perfect for any occasion.

Raspberry Butter Pecan Ice Cream

For a fruit-infused twist on the traditional, Raspberry Butter Pecan Ice Cream adds a burst of tartness to the richness of buttered pecans. The fresh, tangy raspberries offer a lovely contrast to the buttery ice cream base, while the toasted pecans bring in the familiar crunch. This combination of flavors makes for an exciting, refreshing ice cream perfect for summer.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped
• 1 cup fresh raspberries
• 1/4 cup raspberry puree (blended raspberries, strained to remove seeds)

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set aside.
2. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Temper the Eggs: In a separate bowl, whisk egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly. Return the mixture to the saucepan and cook until thickened.
4. Add Vanilla and Cool: Stir in the vanilla extract, remove from heat, and cool the custard in the refrigerator.
5. Make the Raspberry Swirl: Puree the raspberries and strain them to remove seeds. Swirl the raspberry puree into the chilled custard just before churning.
6. Churn the Ice Cream: Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans in the final minutes of churning.
7. Freeze and Serve: Transfer to an airtight container and freeze for at least 2 hours before serving.

Raspberry Butter Pecan Ice Cream is a delightful blend of tart and sweet, where the fresh raspberries balance the richness of butter pecan ice cream. This fruity version of the classic is perfect for those who crave a refreshing twist, offering a unique dessert experience that’s both creamy and refreshing.

Chocolate Chip Butter Pecan Ice Cream

For those who can’t resist chocolate, Chocolate Chip Butter Pecan Ice Cream is the perfect fusion of two beloved flavors. The smooth and creamy butter pecan ice cream base is enhanced by crunchy toasted pecans and sweet, melt-in-your-mouth chocolate chips. This combination of flavors and textures will leave you coming back for more.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped
• 1/2 cup mini chocolate chips

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the pecans until golden and fragrant. Set aside.
2. Make the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Temper the Eggs: Whisk the egg yolks in a separate bowl. Gradually add the warm cream mixture to the yolks while whisking. Return the mixture to the saucepan and cook until it thickens.
4. Cool and Add Vanilla: Stir in the vanilla extract, remove from heat, and let the custard cool in the refrigerator.
5. Churn the Ice Cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans and chocolate chips during the final minutes of churning.
6. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Chocolate Chip Butter Pecan Ice Cream is a delightful twist on a classic favorite, combining the buttery richness of pecans with the indulgence of chocolate chips. It’s the perfect dessert for chocolate lovers who want the best of both worlds, offering a creamy, nutty, and chocolaty experience with every bite.

Coffee Butter Pecan Ice Cream

For coffee lovers, Coffee Butter Pecan Ice Cream combines the deep, rich flavors of coffee with the comforting texture of butter pecans. The coffee flavor complements the nuttiness of the toasted pecans, making this ice cream a perfect pick-me-up after a meal or as an afternoon treat.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons instant coffee granules
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set aside.
2. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Dissolve the Coffee: In a small bowl, dissolve the instant coffee granules in a small amount of hot water (about 1 tablespoon). Add this coffee mixture to the custard base and stir well.
4. Temper the Eggs: Whisk the egg yolks in a bowl. Gradually add the warm cream mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook until thickened.
5. Cool and Add Vanilla: Remove from heat, stir in the vanilla extract, and let the custard cool completely in the refrigerator.
6. Churn the Ice Cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final minutes of churning.
7. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Coffee Butter Pecan Ice Cream is a perfect dessert for those who enjoy the robust flavor of coffee. The smooth, rich coffee complements the creamy base and crunchy pecans, creating a deliciously decadent treat that satisfies both coffee and ice cream cravings. It’s the ideal dessert for an afternoon indulgence or to pair with your favorite after-dinner coffee.

Pumpkin Spice Butter Pecan Ice Cream

For a seasonal twist on the classic, Pumpkin Spice Butter Pecan Ice Cream offers the warm, comforting flavors of fall. With hints of cinnamon, nutmeg, and pumpkin, this ice cream pairs perfectly with the buttery, crunchy pecans. It’s a delightful way to enjoy the flavors of autumn in a frozen treat.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the pecans until golden and fragrant. Set aside.
2. Make the Custard: In a saucepan, combine heavy cream, milk, sugar, pumpkin puree, cinnamon, and nutmeg. Heat over medium heat, stirring until the sugar dissolves and the mixture is well combined.
3. Temper the Eggs: Whisk the egg yolks in a separate bowl. Gradually add the warm cream mixture to the yolks while whisking. Return the mixture to the saucepan and cook until thickened.
4. Cool and Add Vanilla: Stir in the vanilla extract, remove from heat, and let the custard cool in the refrigerator.
5. Churn the Ice Cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final minutes of churning.
6. Freeze and Serve: Transfer to a container and freeze for at least 2 hours before serving.

Pumpkin Spice Butter Pecan Ice Cream is a perfect treat for fall, bringing together the rich flavors of pumpkin and spices with the buttery crunch of toasted pecans. It’s a Salted Caramel Butter Pecan Ice Cream

Salted Caramel Butter Pecan Ice Cream is the ultimate combination of sweet and salty flavors. The creamy ice cream base is infused with rich, homemade caramel sauce, while the toasted pecans add a delightful crunch. A touch of sea salt enhances the sweetness, making this ice cream an irresistible treat that’s perfect for any occasion.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream (for the caramel)
• 1/2 teaspoon sea salt

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the pecans until golden and fragrant. Set aside.
2. Make the Caramel: In a saucepan, melt brown sugar and butter over medium heat. Stir until the sugar dissolves and the mixture begins to bubble. Add 1/4 cup of heavy cream and stir until the caramel thickens. Let it cool slightly.
3. Prepare the Custard: In another saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium heat until the sugar dissolves.
4. Temper the Eggs: Whisk the egg yolks in a separate bowl. Gradually add the warm cream mixture to the egg yolks, whisking constantly. Return the mixture to the saucepan and cook until thickened.
5. Combine the Caramel and Custard: Once the custard has thickened, stir in the cooled caramel sauce and vanilla extract. Let the mixture cool in the refrigerator.
6. Churn the Ice Cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final minutes of churning.
7. Freeze and Serve: Transfer to a container and freeze for at least 2 hours before serving. Sprinkle a pinch of sea salt over the ice cream before serving.

Salted Caramel Butter Pecan Ice Cream is an indulgent dessert that beautifully combines the richness of caramel with the salty kick of sea salt and the crunch of toasted pecans. The deep flavors make it a decadent treat for anyone who loves sweet and salty combinations. It’s perfect for holiday gatherings, special occasions, or just a cozy dessert at home.

Maple Butter Pecan Ice Cream

Maple Butter Pecan Ice Cream is a delightful fall-inspired treat. The earthy, sweet maple syrup pairs wonderfully with the rich butter pecan flavor. With its creamy texture and aromatic maple sweetness, this ice cream is perfect for those looking to indulge in seasonal flavors that evoke warmth and comfort.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set aside.
2. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Maple Infusion: Stir in maple syrup and let the mixture come to a simmer.
4. Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly to temper. Return the mixture to the saucepan and cook until it thickens slightly.
5. Cool and Add Vanilla: Remove from heat, stir in the vanilla extract, and let the custard cool in the refrigerator for a few hours.
6. Churn the Ice Cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final minutes of churning.
7. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Maple Butter Pecan Ice Cream is an extraordinary flavor that brings the warmth of maple syrup and the nutty crunch of pecans together in a creamy, indulgent treat. It’s the perfect way to enjoy the cozy, comforting flavors of fall year-round, delivering a taste of nostalgia with every bite. Whether enjoyed on its own or paired with a warm dessert, this ice cream is a must-try for maple lovers.

Cinnamon Butter Pecan Ice Cream

Cinnamon Butter Pecan Ice Cream takes the classic butter pecan to a new level by adding the warm, spicy flavor of cinnamon. This twist on a traditional favorite brings out the natural sweetness of the pecans while providing a rich, flavorful ice cream that’s perfect for chilly evenings and cozy get-togethers.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup pecans, chopped

Instructions:

1. Toast the Pecans: In a skillet, melt butter and toast the chopped pecans until golden and fragrant. Set aside.
2. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
3. Add Cinnamon: Stir in cinnamon and let the mixture simmer for a few minutes to infuse the flavor.
4. Temper the Eggs: Whisk the egg yolks in a separate bowl. Gradually add the warm cream mixture to the egg yolks, whisking constantly. Return to the saucepan and cook until the custard thickens.
5. Cool and Add Vanilla: Stir in the vanilla extract and let the mixture cool in the refrigerator.
6. Churn the Ice Cream: Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final minutes of churning.
7. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 2 hours before serving.

Cinnamon Butter Pecan Ice Cream brings a comforting, spiced twist to a classic flavor. The aromatic cinnamon complements the richness of the butter and the crunch of the pecans, making this ice cream an ideal choice for those who love warm, cozy desserts. It’s a perfect treat for fall or anytime you’re in the mood for something sweet and spicy.

Note: More recipes are coming soon!