26+ Must Try Butter Pecan Ice Cream Recipes to Satisfy Your Sweet Tooth

Butter pecan ice cream is a timeless classic that combines the richness of creamy, velvety ice cream with the warm, nutty crunch of toasted pecans.

Its indulgent flavor and smooth texture make it a favorite among ice cream enthusiasts.

Whether you’re looking to make a simple, traditional version or want to explore new and creative variations, this blog post is for you!

We’ve compiled a collection of over 26 butter pecan ice cream recipes that are perfect for any occasion, from a family treat to a sophisticated dessert for a dinner party.

Get ready to discover exciting new twists on a beloved favorite!

26+ Must Try Butter Pecan Ice Cream Recipes to Satisfy Your Sweet Tooth

No matter how you like your butter pecan ice cream – traditional, with chocolate, or with tropical coconut – these 26+ recipes provide a diverse range of options to suit every taste.

Whether you’re a novice ice cream maker or a seasoned pro, these recipes offer something special for everyone to enjoy.

So, roll up your sleeves, break out your ice cream maker, and treat yourself to a batch of homemade butter pecan goodness.

With so many variations, there’s no doubt you’ll find a recipe (or two) to become your new favorite indulgence!

Classic Butter Pecan Ice Cream

This classic butter pecan ice cream is a true indulgence with its rich, buttery flavor and crunchy pecans. The homemade ice cream base is cooked with butter, milk, and cream, and mixed with toasted pecans to add a delightful crunch and nutty sweetness. Perfect for a comforting dessert on a warm day, this recipe will remind you of the classic ice cream parlor treat.

Ingredients:

• 1 cup pecan halves
• 1/2 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 5 large egg yolks
• Pinch of salt

Instructions:

1. Toast the Pecans: In a skillet over medium heat, toast the pecans until golden and fragrant, about 5-7 minutes. Stir frequently to prevent burning. Once toasted, set aside to cool.
2. Prepare the Custard Base: In a saucepan, melt the butter over medium heat. Add the heavy cream, milk, sugar, and a pinch of salt. Heat the mixture until it’s warm but not boiling.
3. Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks. Slowly pour about a cup of the warm cream mixture into the yolks while whisking constantly. Once tempered, add the yolk mixture back into the saucepan with the rest of the cream.
4. Cook the Custard: Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F).
5. Chill the Custard: Remove the custard from heat and stir in the vanilla extract. Let it cool to room temperature, then refrigerate until completely chilled, about 3-4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add the Pecans: When the ice cream is nearly finished churning, fold in the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, at least 4 hours. Serve and enjoy!

This butter pecan ice cream is the perfect balance of creamy and crunchy, with the toasted pecans adding a depth of flavor that pairs wonderfully with the rich, buttery base. Whether you’re making it for a family gathering or just to enjoy on a cozy evening, this homemade ice cream will surely become a favorite. The texture is smooth and the taste is decadently sweet, making it a timeless dessert everyone can enjoy.

Brown Sugar Butter Pecan Ice Cream

This brown sugar butter pecan ice cream takes the classic recipe up a notch by using brown sugar for a deeper, caramelized sweetness. The brown sugar enhances the buttery flavor and adds a rich, molasses undertone to the ice cream. Combined with the crunchy pecans, this recipe is a luxurious treat that’s bound to impress.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 5 large egg yolks
• Pinch of salt

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and toast them until golden, about 5 minutes. Set aside to cool.
2. Make the Custard Base: In a saucepan, heat the cream and milk over medium heat until warm but not boiling. Stir in the brown sugar and a pinch of salt until dissolved.
3. Temper the Egg Yolks: Whisk the egg yolks in a separate bowl. Gradually pour some of the warm cream mixture into the yolks while whisking to temper the eggs. Once tempered, slowly return the egg mixture to the saucepan.
4. Cook the Custard: Cook the custard over medium heat, stirring constantly, until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in vanilla extract. Let the custard cool at room temperature before refrigerating for at least 3 hours or overnight.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add the Pecans: When the ice cream is nearly done churning, fold in the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm. Serve and enjoy!

This brown sugar butter pecan ice cream brings a richer and more complex flavor to the table. The combination of brown sugar and toasted pecans results in a dessert that’s both comforting and elegant. It’s the ideal way to elevate the traditional butter pecan flavor and create something special for family celebrations or as a treat for yourself. The warm, caramel-like notes will have everyone coming back for more.

No-Churn Butter Pecan Ice Cream

For those who don’t have an ice cream maker, this no-churn butter pecan ice cream offers an easy, no-fuss alternative. The ice cream is rich and creamy, thanks to sweetened condensed milk and heavy cream, with a generous amount of toasted pecans for crunch. It’s a quick and delicious way to enjoy homemade butter pecan ice cream without the need for special equipment.

Ingredients:

• 1 cup pecans, chopped
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Toast the Pecans: In a skillet, melt the butter and toast the pecans until golden and fragrant, about 5 minutes. Set aside to cool.
2. Whip the Cream: In a large mixing bowl, whip the heavy cream until stiff peaks form.
3. Combine the Ingredients: In another bowl, mix together the sweetened condensed milk, vanilla extract, and a pinch of salt.
4. Fold in the Cream: Gently fold the whipped cream into the condensed milk mixture until fully combined.
5. Add the Pecans: Stir in the toasted pecans, saving a few for garnish.
6. Freeze and Serve: Pour the mixture into a loaf pan or ice cream container and smooth the top. Freeze for at least 6 hours or overnight. Before serving, sprinkle with extra pecans.

This no-churn butter pecan ice cream is a game-changer for anyone who loves homemade ice cream but lacks the equipment. It’s just as creamy and delicious as the churned versions, and the toasted pecans add the perfect crunchy texture. Whether you’re new to making ice cream or looking for a quick, fuss-free dessert, this recipe delivers indulgence with minimal effort. The no-churn method ensures you can enjoy the rich, buttery flavor without the wait!

Maple Butter Pecan Ice Cream

Infused with the rich flavor of maple syrup, this maple butter pecan ice cream brings a new twist to the traditional butter pecan flavor. The sweet, earthy maple syrup complements the buttery base, while the crunchy pecans provide the perfect contrast. This ice cream is perfect for fall or any time you’re craving a flavor-packed, indulgent treat.

• Ingredients:
  • 1 cup pecans, chopped
  • 1/4 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup pure maple syrup
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • Pinch of salt
• Instructions:
  1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and toast them for 5-7 minutes until golden and fragrant. Set aside to cool.
  2. Make the Custard Base: In a saucepan, combine the heavy cream, milk, maple syrup, and sugar. Heat over medium heat until warm but not boiling.
  3. Temper the Egg Yolks: Whisk the egg yolks in a separate bowl. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper them. Return the mixture to the saucepan.
  4. Cook the Custard: Cook over medium heat, stirring constantly, until it thickens and reaches 170°F.
  5. Chill the Custard: Remove from heat and stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate until completely chilled.
  6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
  7. Add the Pecans: In the final stages of churning, fold in the toasted pecans.
  8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 4 hours. Serve and enjoy!

The maple syrup in this butter pecan ice cream elevates the flavor to a whole new level of deliciousness, making it an exceptional choice for maple lovers. The combination of maple sweetness and toasted pecans creates a wonderfully indulgent experience. The creamy texture and rich flavor make this ice cream the perfect dessert for autumn, but it’s delightful year-round. You’ll savor every bite of this luxurious treat!

Bourbon Butter Pecan Ice Cream

For a more adult version of the classic butter pecan ice cream, this bourbon butter pecan ice cream introduces the rich flavor of bourbon. The bourbon adds a smooth warmth that blends beautifully with the creamy custard base and the toasted pecans. This is a dessert that’s both sophisticated and comforting—perfect for a dinner party or special occasion.

Ingredients:

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

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the pecans and toast them until golden, about 5-7 minutes. Set aside to cool.
2. Prepare the Custard: In a saucepan, combine the heavy cream, milk, sugar, and a pinch of salt. Heat the mixture until it is warm but not boiling.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add some of the warm cream mixture into the yolks to temper them. Slowly pour the tempered yolk mixture back into the saucepan.
4. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and reaches 170°F.
5. Chill the Custard: Remove the saucepan from the heat and stir in the bourbon and vanilla extract. Allow the custard to cool at room temperature, then refrigerate it for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add the Pecans: In the last few minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, at least 4 hours. Serve and enjoy!

The addition of bourbon in this butter pecan ice cream adds a layer of complexity and richness that elevates it from a simple dessert to something truly special. The warmth of the bourbon pairs wonderfully with the buttery custard and crunchy toasted pecans, making this ice cream an indulgent treat that’s perfect for entertaining or for a special night in. Its creamy texture and bold flavor will leave your guests asking for more.

Vegan Butter Pecan Ice Cream

This vegan butter pecan ice cream is a dairy-free alternative to the classic, using coconut milk and dairy-free butter. The combination of coconut milk, maple syrup, and toasted pecans creates a creamy, nutty, and indulgent ice cream that’s perfect for those who follow a plant-based lifestyle. With rich flavors and satisfying crunch, this ice cream is sure to please everyone, regardless of dietary preferences.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup dairy-free butter
• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Toast the Pecans: In a skillet, melt the dairy-free butter over medium heat. Add the pecans and toast until golden and fragrant, about 5 minutes. Set aside to cool.
2. Make the Base: In a saucepan, combine the coconut milk and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is warm.
3. Blend the Base: Remove the saucepan from heat and let the mixture cool slightly. Use an immersion blender or regular blender to mix until smooth and creamy.
4. Chill the Mixture: Let the mixture cool completely before transferring it to the refrigerator to chill for at least 4 hours.
5. Churn the Ice Cream: Once the mixture is cold, churn it in an ice cream maker according to the manufacturer’s instructions.
6. Add the Pecans: When the ice cream is almost done churning, fold in the toasted pecans.
7. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 4 hours. Serve and enjoy!

This vegan butter pecan ice cream offers all the creamy richness of the classic version, with the added bonus of being dairy-free. The coconut milk base gives it a rich, tropical twist, while the maple syrup and toasted pecans offer the same satisfying flavor and crunch. Whether you follow a plant-based diet or are simply looking for a lighter version of a beloved treat, this ice cream will satisfy your sweet tooth without compromising on flavor or texture.

Chocolate Chip Butter Pecan Ice Cream

If you love the classic butter pecan ice cream but want a bit of extra indulgence, this chocolate chip butter pecan ice cream is for you! Combining crunchy toasted pecans with smooth butter ice cream, rich chocolate chips, and a hint of vanilla, this dessert offers a perfect balance of flavors and textures. It’s an irresistible treat for chocolate and nut lovers alike.

Ingredients:

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

Instructions:

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the chopped pecans and cook until they are golden and fragrant, about 5-7 minutes. Set them aside to cool.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat until warm, stirring occasionally.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan.
4. Cook the Custard: Stir the custard constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate it for at least 4 hours.
6. Churn the Ice Cream: Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. Add Chocolate Chips and Pecans: In the last few minutes of churning, add the toasted pecans and mini chocolate chips.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, at least 4 hours. Serve and enjoy!

This chocolate chip butter pecan ice cream is a delectable fusion of two beloved flavors—rich chocolate and nutty butter pecan. The smooth, creamy base pairs wonderfully with the crunchy toasted pecans and melty chocolate chips, making each bite a delightful indulgence. It’s an ideal treat for those who want to enjoy a twist on the classic while still keeping the comforting, creamy flavors intact.

Caramel Butter Pecan Ice Cream

For those who love the sweet and salty combination, this caramel butter pecan ice cream is a must-try. The homemade caramel sauce is swirled throughout the creamy butter pecan base, enhancing the richness of the toasted pecans and creating a perfect balance of flavors. This ice cream is perfect for anyone who craves a decadent, caramel-flavored dessert.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 5 large egg yolks
• Pinch of salt
• 1/2 cup homemade caramel sauce (recipe below)

For the Caramel Sauce:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• Pinch of salt

Instructions:

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the chopped pecans and toast them until golden and fragrant, about 5-7 minutes. Set aside to cool.
2. Make the Caramel Sauce: In a saucepan, melt the butter and brown sugar over medium heat. Stir in the heavy cream and salt, and cook until the mixture is smooth and bubbly. Let it simmer for 2-3 minutes, then remove from heat and set aside to cool.
3. Make the Custard Base: In another saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat until warm, stirring occasionally.
4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks while whisking constantly. Return the mixture to the saucepan.
5. Cook the Custard: Stir the custard over medium heat until it thickens and reaches 170°F.
6. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
7. Churn the Ice Cream: Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
8. Swirl in Caramel and Add Pecans: In the last few minutes of churning, add the toasted pecans. After churning, fold in the cooled caramel sauce to create a beautiful swirl.
9. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 4 hours. Serve and enjoy!

This caramel butter pecan ice cream is a luxurious treat, with the deep, rich flavor of caramel perfectly complementing the nutty pecans and creamy base. The homemade caramel sauce adds a sweet, buttery ribbon throughout the ice cream, creating an irresistible dessert that will have you coming back for more. It’s a sophisticated and indulgent choice for any occasion!

Butter Pecan Ice Cream Cake

For something truly extraordinary, this butter pecan ice cream cake layers the classic butter pecan ice cream with a crunchy, sweet cookie crust and a drizzle of caramel sauce. It’s the ultimate dessert for any celebration or when you want to impress your guests with a stunning yet delicious frozen treat. It’s a decadent combination of textures and flavors that’s sure to delight.

Ingredients:

• 1 1/2 cups crushed graham crackers (for crust)
• 1/4 cup unsalted butter, melted
• 1 1/2 cups butter pecan ice cream (homemade or store-bought)
• 1/2 cup caramel sauce
• 1 cup pecans, toasted and chopped

Instructions:

1. Prepare the Crust: In a mixing bowl, combine the crushed graham crackers with melted butter. Press the mixture into the bottom of a springform pan or any cake pan to form an even crust. Freeze for 30 minutes to firm up.
2. Layer the Ice Cream: Soften the butter pecan ice cream slightly and spread it over the chilled graham cracker crust. Use a spatula to smooth the surface evenly.
3. Add the Pecans: Sprinkle the toasted and chopped pecans over the ice cream layer, pressing them gently into the surface.
4. Add the Caramel Drizzle: Drizzle a generous amount of caramel sauce over the top of the pecans.
5. Freeze the Cake: Return the cake to the freezer and freeze for at least 4 hours, or until firm.
6. Serve: Remove from the freezer and let it sit for 5 minutes before slicing. Serve and enjoy!

This butter pecan ice cream cake is a showstopper dessert that combines all the best elements of ice cream and cake. The crunchy graham cracker crust provides a perfect base, while the rich butter pecan ice cream, toasted pecans, and caramel drizzle bring together a symphony of flavors and textures. Whether it’s for a special occasion or a fun treat for the family, this cake is sure to be a hit!

Cinnamon Butter Pecan Ice Cream

For a warm and comforting twist on the classic butter pecan, this cinnamon butter pecan ice cream adds a hint of spice to the mix. The subtle heat of cinnamon perfectly complements the toasted pecans and creamy base, making it the ideal dessert for cooler weather or holiday celebrations. It’s a delicious and cozy treat that combines the best of both worlds: nutty richness and warm spice.

Ingredients:

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

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook until golden and fragrant, about 5-7 minutes. Remove and set aside to cool.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, cinnamon, and salt. Stir occasionally over medium heat until the mixture is warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks while whisking constantly. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir the custard mixture constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans: In the last few minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 4 hours. Serve and enjoy!

This cinnamon butter pecan ice cream is the perfect dessert for when you’re craving something a little different but still deeply comforting. The rich, buttery pecans and the warming cinnamon flavors blend beautifully, offering a cozy, flavorful treat. It’s an ideal choice for the fall season or any time you want to indulge in a sweet and spiced dessert.

Maple Butter Pecan Ice Cream

Maple butter pecan ice cream takes the beloved butter pecan flavor to new heights with the addition of rich, aromatic maple syrup. This decadent ice cream combines the nutty crunch of toasted pecans with the deep sweetness of maple, creating a treat that’s perfect for any maple syrup lover. The smooth and creamy texture makes this dessert a truly indulgent experience.

Ingredients:

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

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook, stirring occasionally, until golden and fragrant, about 5-7 minutes. Remove from heat and set aside to cool.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, maple syrup, sugar, and salt. Heat over medium heat until the mixture is warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan.
4. Cook the Custard: Stir the custard over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once the custard is chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans: In the final few minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

Maple butter pecan ice cream is a dessert that combines the familiar comfort of butter pecan with the unique and luscious sweetness of maple syrup. The warm flavor of maple syrup pairs beautifully with the roasted pecans, creating an indulgent treat that’s rich yet balanced. Perfect for those special moments when you want to serve a truly extraordinary ice cream.

Vegan Butter Pecan Ice Cream

This vegan butter pecan ice cream is a delightful option for those looking for a dairy-free dessert that doesn’t compromise on taste or texture. Using coconut milk as a base and maple syrup for sweetness, this ice cream is creamy, nutty, and absolutely delicious. The toasted pecans add a wonderful crunch and depth of flavor, making it a perfect treat for vegans and non-vegans alike.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup coconut oil
• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Toast the Pecans: In a skillet, melt the coconut oil over medium heat. Add the chopped pecans and toast them for 5-7 minutes until golden and fragrant. Set aside to cool.
2. Prepare the Coconut Milk Base: In a saucepan, combine the coconut milk and maple syrup. Heat the mixture over medium heat until warm, stirring occasionally.
3. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt.
4. Chill the Mixture: Allow the coconut milk mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Churn the Ice Cream: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. Add Toasted Pecans: In the last few minutes of churning, add the toasted pecans.
7. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 4 hours to firm up. Serve and enjoy!

This vegan butter pecan ice cream offers the same creamy richness of the classic version but without any dairy. The coconut milk base provides a smooth, velvety texture, while the toasted pecans add crunch and a nutty flavor. With the sweetness of maple syrup, this dessert is both comforting and satisfying—perfect for anyone following a vegan lifestyle or simply looking to try something different.

Salted Caramel Butter Pecan Ice Cream

Indulge in a decadent twist on the classic butter pecan ice cream with this salted caramel version. The rich and smooth salted caramel sauce enhances the toasted pecans, creating an irresistible contrast of sweet and salty flavors. This creamy dessert is a perfect blend of nutty richness and the luxurious taste of caramel, making it an ideal treat for any occasion.

Ingredients:

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

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking constantly to prevent curdling. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir the mixture constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Caramel and Pecans: In the final minutes of churning, drizzle in the salted caramel sauce and add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 4 hours. Serve and enjoy!

This salted caramel butter pecan ice cream is a luxurious take on the classic flavor, combining the depth of salted caramel with the rich crunch of toasted pecans. The balance of sweet and salty makes each bite indulgent and satisfying. It’s the perfect ice cream to serve at dinner parties or as a special treat for yourself on a warm day.

Brown Sugar Butter Pecan Ice Cream

Brown sugar butter pecan ice cream is an elegant variation on the traditional butter pecan, offering a deep, molasses-like flavor from the brown sugar. This ice cream has an extra layer of richness and complexity, with the caramelized notes of brown sugar enhancing the toasty pecans and smooth cream. A truly indulgent dessert that’s perfect for sweet-tooth lovers who appreciate rich, nuanced flavors.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook until golden and fragrant, about 5-7 minutes. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, brown sugar, and salt. Heat the mixture over medium heat until it starts to warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir the mixture constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans: In the final minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

The deep, caramelized sweetness of brown sugar elevates the traditional butter pecan ice cream into a more complex and flavorful dessert. The toasted pecans add texture and a nutty richness, while the smooth, creamy base provides balance. This variation is perfect for those who want to try a new twist on a classic, with the added sweetness of brown sugar bringing out the flavors of the pecans beautifully.

Chocolate Butter Pecan Ice Cream

For chocolate lovers, this chocolate butter pecan ice cream is a must-try. The combination of smooth chocolate ice cream and crunchy toasted pecans creates a rich and indulgent treat. The contrast between the deep chocolate flavor and the buttery pecans makes each bite a delightful experience. It’s an ideal dessert for anyone who loves both chocolate and nuts, offering a perfect balance of flavors.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook until golden and fragrant, about 5-7 minutes. Remove from heat and set aside.
2. Make the Chocolate Custard Base: In a saucepan, combine the heavy cream, whole milk, cocoa powder, sugar, and salt. Heat the mixture over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture into the yolks, whisking constantly. Return the mixture to the saucepan.
4. Cook the Custard: Stir the custard constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans: In the final minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze until firm, about 4 hours. Serve and enjoy!

Chocolate butter pecan ice cream is a decadent treat that satisfies both chocolate cravings and nut lovers. The rich chocolate base pairs beautifully with the crunchy, toasted pecans, offering a delightful contrast in textures. This ice cream is a perfect indulgence for any chocolate lover, providing an extra layer of sophistication with the addition of buttery pecans.

Maple Butter Pecan Ice Cream

Maple butter pecan ice cream is a delightful blend of rich maple syrup and crunchy pecans, offering a comforting, sweet flavor with a touch of warmth. The maple syrup gives the ice cream a smooth sweetness, while the toasted pecans add a lovely crunch and nutty flavor. Perfect for fall or any time you’re craving a warm, cozy treat, this ice cream will have your taste buds dancing.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for about 5-7 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, maple syrup, and salt. Heat the mixture over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans: In the final minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy!

Maple butter pecan ice cream is the perfect marriage of sweet, nutty, and creamy flavors. The deep flavor of maple syrup pairs beautifully with the toasted pecans, creating a rich and indulgent dessert that’s perfect for any occasion. This is an ideal treat for those who appreciate the complex and comforting taste of maple in their ice cream.

Butter Pecan Ice Cream with Brown Butter Sauce

This butter pecan ice cream takes it a step further with a rich brown butter sauce that adds an extra depth of flavor to the traditional recipe. The brown butter sauce brings a nutty, toasty richness that complements the creamy ice cream and crunchy pecans. This version of butter pecan ice cream is sophisticated, with layers of flavor that will impress your guests and satisfy your sweet tooth.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks
• For Brown Butter Sauce:
  • 1/4 cup unsalted butter
  • 1 tablespoon brown sugar
  • Pinch of salt

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat the mixture over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add the warm cream mixture into the yolks, whisking constantly to prevent curdling. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir the custard constantly over medium heat until it thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Make the Brown Butter Sauce: In a separate pan, melt the butter over medium heat and cook for 3-5 minutes, swirling occasionally, until it turns golden brown and develops a nutty fragrance. Stir in the brown sugar and salt, cooking for another 1-2 minutes. Let the sauce cool slightly.
8. Add Pecans and Brown Butter Sauce: In the final minutes of churning, add the toasted pecans. Once the ice cream is done churning, drizzle some of the brown butter sauce over the ice cream before transferring it to the freezer.
9. Freeze and Serve: Freeze the ice cream for at least 4 hours or until firm. Serve with extra brown butter sauce on top!

This version of butter pecan ice cream, with its rich brown butter sauce, takes the classic to new heights. The addition of brown butter enhances the flavor of the pecans and provides an extra layer of nuttiness that pairs perfectly with the smooth and creamy ice cream. It’s a decadent treat that will elevate any dessert table and impress those who enjoy the complex flavors of browned butter.

Butter Pecan Ice Cream with Cinnamon Swirl

Butter pecan ice cream with a cinnamon swirl adds a delightful twist to the traditional flavor. The warm, spicy notes of cinnamon complement the rich butter pecan base, offering a comforting dessert perfect for the cooler months. The swirls of cinnamon syrup throughout the ice cream create a beautiful marbled effect and provide an exciting burst of flavor in each bite.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks
• For Cinnamon Swirl:
  • 1/4 cup brown sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat the mixture over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir constantly over medium heat until the mixture thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Make the Cinnamon Swirl: In a small saucepan, combine the brown sugar, water, and cinnamon. Heat over medium heat until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Set aside to cool.
7. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. Add Pecans and Cinnamon Swirl: In the final minutes of churning, add the toasted pecans. When transferring the ice cream to a container, swirl in the cinnamon syrup for a marbled effect.
9. Freeze and Serve: Freeze the ice cream for at least 4 hours or until firm. Serve with an extra drizzle of cinnamon swirl if desired.

Butter pecan ice cream with cinnamon swirl is a perfect fall dessert, combining the richness of the butter pecan base with the warm, spicy notes of cinnamon. The cinnamon swirl creates a beautiful visual effect while enhancing the flavor profile with each bite. This ice cream is the perfect treat to enjoy when you want something comforting and indulgent.

Bourbon Butter Pecan Ice Cream

For those who love a little extra sophistication in their desserts, bourbon butter pecan ice cream is a perfect treat. The bourbon adds a deep, smoky richness that perfectly complements the nutty, crunchy pecans and buttery ice cream base. With a hint of caramelized sweetness, this ice cream offers an indulgent and luxurious twist on the classic butter pecan flavor, making it perfect for special occasions or for when you want to treat yourself to something exceptional.

Ingredients:

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

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 5-7 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and pinch of salt. Heat the mixture over medium heat, stirring occasionally until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly to avoid scrambling. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir constantly over medium heat until the custard thickens and reaches 170°F, making sure it coats the back of a spoon.
5. Chill the Custard: Remove from heat and stir in the vanilla extract and bourbon. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans: During the final minutes of churning, add the toasted pecans.
8. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy with a dash of extra bourbon for an adult twist!

Bourbon butter pecan ice cream offers an adult-friendly take on the traditional flavor, with the rich, smoky notes of bourbon enhancing the buttery sweetness of the ice cream. The toasted pecans provide a satisfying crunch, making each bite a little bit more indulgent. This sophisticated flavor is perfect for those looking to elevate their ice cream game and enjoy a treat with a touch of class.

Butter Pecan Ice Cream with Coconut Swirl

Butter pecan ice cream with a coconut swirl is a tropical twist on the classic recipe. The combination of buttery pecans and creamy coconut creates a delightful flavor profile that is both indulgent and refreshing. The coconut swirl adds a layer of richness, while the pecans provide the signature crunch. Perfect for those who love a bit of tropical flair in their desserts, this ice cream is sure to become a new favorite.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks
• For Coconut Swirl:
  • 1/2 cup coconut milk
  • 1/4 cup sweetened shredded coconut
  • 2 tablespoons sugar

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 5-7 minutes, stirring occasionally until golden brown and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and pinch of salt. Heat the mixture over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly to prevent curdling. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir constantly over medium heat until the custard thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Make the Coconut Swirl: In a small saucepan, combine the coconut milk, shredded coconut, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves. Let the mixture cool to room temperature.
7. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
8. Add Pecans and Coconut Swirl: During the final minutes of churning, add the toasted pecans. As you transfer the ice cream to a container, swirl in the coconut mixture for a marbled effect.
9. Freeze and Serve: Freeze the ice cream for at least 4 hours or until firm. Serve and enjoy the tropical twist on your classic butter pecan!

Conclusion:
This butter pecan ice cream with coconut swirl offers a delightful combination of flavors that transports you to a tropical paradise. The creamy coconut and rich butter pecan base work harmoniously, creating a unique and delicious dessert. If you’re craving something with a bit of an exotic flair while still enjoying the familiar comfort of butter pecan, this ice cream is the perfect choice.

Butter Pecan Ice Cream with Chocolate Chips

For those who can’t resist a little chocolate in their ice cream, this butter pecan ice cream with chocolate chips is a must-try. The rich, buttery flavor of the pecans is balanced perfectly with the smooth chocolate chips that provide little bursts of cocoa in every bite. It’s the ultimate sweet treat for anyone who loves the classic butter pecan but craves an extra bit of indulgence.

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 5 large egg yolks
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 5-7 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
2. Make the Custard Base: In a saucepan, combine the heavy cream, whole milk, sugar, and pinch of salt. Heat the mixture over medium heat until warm.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually pour the warm cream mixture into the yolks, whisking constantly to prevent curdling. Pour the mixture back into the saucepan.
4. Cook the Custard: Stir constantly over medium heat until the custard thickens and reaches 170°F.
5. Chill the Custard: Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
6. Churn the Ice Cream: Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Add Pecans and Chocolate Chips: In the final minutes of churning, add the toasted pecans and chocolate chips.
8. Freeze and Serve: Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve and enjoy the chocolatey addition to your butter pecan ice cream!

Butter pecan ice cream with chocolate chips is a perfect fusion of two beloved flavors. The chocolate chips add a delightful contrast to the rich, buttery ice cream and crunchy pecans, offering the best of both worlds. Whether you’re a chocolate lover or a butter pecan fan, this ice cream is sure to satisfy your cravings for both indulgent flavors.

Note: More recipes are coming soon!