26+ Quick & Nutritious Homemade Butter Pecan Ice Cream Recipes You Must Try

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

Its unique flavor profile has made it a favorite for generations, and there’s no better way to enjoy this indulgent dessert than by making it at home.

The best part about homemade butter pecan ice cream is that you can customize it to your liking, whether that means adding a touch of vanilla, a sprinkle of cinnamon, or even a hint of caramel.

In this article, we’ve gathered 26+ homemade butter pecan ice cream recipes that are sure to satisfy your sweet tooth.

From classic versions to creative twists, each recipe brings something special to the table.

Whether you’re a beginner or a seasoned ice cream maker, you’ll find a recipe that fits your taste and skill level.

So grab your ice cream maker and get ready to make a batch of irresistible butter pecan ice cream!

26+ Quick & Nutritious Homemade Butter Pecan Ice Cream Recipes You Must Try

Making homemade butter pecan ice cream is an incredibly rewarding experience, offering a chance to enjoy a rich, creamy treat with a personal touch.

With the 26+ recipes shared in this article, you have an array of options to choose from, each bringing its own unique twist to the traditional favorite.

Whether you prefer a simple, classic recipe or something more adventurous with caramel or rum, there’s no shortage of delicious possibilities.

So why settle for store-bought when you can create a batch of homemade butter pecan ice cream that’s tailored to your taste?

These recipes are perfect for any occasion, whether you’re hosting a summer barbecue, indulging on a cozy night in, or surprising your loved ones with a special treat.

Classic Butter Pecan Ice Cream

Rich, creamy, and packed with caramelized pecans, this Classic Butter Pecan Ice Cream is a true delight for nut lovers. The buttery pecans add a savory crunch that perfectly balances the sweet vanilla base. It’s a timeless recipe that transforms simple ingredients into a luxurious frozen treat. Whether enjoyed in a cone or a bowl, this ice cream will transport your taste buds to dessert heaven.

Ingredients

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

Instructions

1. Prepare the Pecans: In a skillet over medium heat, melt the butter and toast the pecans for 4–5 minutes until fragrant and slightly browned. Remove from heat and let cool.
2. Make the Custard Base: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves, and the mixture is steaming (but not boiling).
3. Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add a ladle of the hot cream mixture to the yolks, whisking constantly. Slowly pour the tempered yolks back into the saucepan.
4. Thicken the Base: Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract.
5. Chill: Transfer the custard to a bowl, cover, and refrigerate for at least 4 hours or overnight.
6. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last 5 minutes of churning.
7. Freeze: Transfer the churned ice cream to an airtight container and freeze for 2–4 hours before serving.

This Classic Butter Pecan Ice Cream is perfect for special occasions or simply to indulge your sweet tooth. Its rich flavor and velvety texture make it a dessert that stands out, offering the perfect balance of buttery pecans and creamy goodness.

Maple Butter Pecan Ice Cream

For those who love the warm, earthy sweetness of maple, this Maple Butter Pecan Ice Cream is a must-try. The addition of real maple syrup enhances the flavor profile, creating a harmonious blend with the toasted pecans. Each spoonful feels like a taste of autumn, making it a comforting treat for any season.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup pure maple syrup
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the pecans and toast for 4–5 minutes, stirring frequently. Let cool.
2. Create the Base: In a saucepan, combine heavy cream, milk, maple syrup, and brown sugar. Heat until the sugar dissolves and the mixture is warm.
3. Thicken: Cook over medium heat, stirring occasionally, until the mixture slightly thickens. Remove from heat and stir in the vanilla extract.
4. Chill: Transfer the mixture to a bowl and refrigerate until completely cold, about 4 hours or overnight.
5. Churn and Add Pecans: Churn the mixture in an ice cream maker according to the manufacturer’s instructions. During the last 5 minutes, add the toasted pecans.
6. Freeze: Transfer the ice cream to a container and freeze for 2–4 hours before serving.

The Maple Butter Pecan Ice Cream combines the nutty richness of pecans with the deep sweetness of maple syrup, creating a dessert that’s both sophisticated and satisfying. Perfect for gatherings or quiet evenings, this recipe will have everyone asking for seconds.

Brown Butter Pecan Ice Cream

This Brown Butter Pecan Ice Cream takes the classic flavor to new heights with the addition of nutty, aromatic browned butter. The caramel-like depth of the brown butter complements the crunchy pecans, making this ice cream a gourmet experience. It’s an irresistible treat for anyone who loves elevated yet approachable desserts.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter (for browning)
• 1 cup pecan pieces
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. Brown the Butter: Melt the butter in a skillet over medium heat, swirling occasionally until it turns golden brown and smells nutty. Remove from heat and pour into a bowl to cool.
2. Toast the Pecans: Add the pecans to the same skillet and toast for 4–5 minutes. Set aside.
3. Prepare the Custard: In a saucepan, combine heavy cream, milk, and sugar. Heat until steaming but not boiling. Temper the egg yolks with the warm cream, then return the mixture to the saucepan.
4. Thicken the Mixture: Stir constantly over low heat until the custard thickens slightly. Remove from heat and whisk in the browned butter and vanilla extract.
5. Chill: Refrigerate the custard until completely chilled.
6. Churn and Mix: Churn the ice cream in an ice cream maker, adding the toasted pecans during the final minutes of churning.
7. Freeze: Freeze for 2–4 hours until firm.

Brown Butter Pecan Ice Cream is the ultimate indulgence, offering a rich, nutty flavor that’s hard to resist. This recipe is perfect for anyone looking to elevate their homemade ice cream game with a decadent yet approachable twist. Enjoy every luscious bite!

Honey Butter Pecan Ice Cream

Honey Butter Pecan Ice Cream is a delightful twist on the classic recipe, infused with the natural sweetness of honey and the buttery crunch of caramelized pecans. The floral notes of honey add a unique depth of flavor, making this ice cream both indulgent and refreshing. Perfect for a summer treat or a cozy dessert, it’s a crowd-pleaser that’s easy to make at home.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 1/4 cup unsalted butter
• 1 cup pecan halves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the pecans and a drizzle of honey, and cook for 5 minutes, stirring frequently. Let cool.
2. Make the Ice Cream Base: In a saucepan, heat the heavy cream, milk, and honey until the honey dissolves completely. Do not boil.
3. Flavor and Chill: Stir in the vanilla extract and a pinch of salt. Transfer to a bowl and refrigerate for at least 4 hours or overnight.
4. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the honey-glazed pecans during the final few minutes of churning.
5. Freeze: Transfer to a container and freeze for 2–4 hours before serving.

Honey Butter Pecan Ice Cream is a heavenly blend of creamy texture and nutty sweetness. The honey’s natural flavors elevate this recipe into something truly special. Serve it with a drizzle of honey for an extra touch of elegance.

Coconut Butter Pecan Ice Cream

For a tropical twist on a classic favorite, Coconut Butter Pecan Ice Cream combines the creamy richness of coconut milk with the buttery crunch of pecans. This dairy-free option is perfect for those seeking a lighter, exotic dessert that doesn’t compromise on flavor. Each bite delivers a harmonious blend of nutty and tropical notes.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup coconut cream
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter (or coconut oil for dairy-free)
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Toast the Pecans: In a skillet, melt the butter or coconut oil over medium heat. Add the pecans and toast for 5 minutes. Set aside to cool.
2. Prepare the Base: In a saucepan, combine coconut milk, coconut cream, and sugar. Heat until the sugar dissolves. Do not boil.
3. Flavor and Chill: Remove from heat, stir in the vanilla extract and salt, and chill the mixture in the refrigerator for at least 4 hours.
4. Churn: Pour the chilled base into an ice cream maker and churn as directed. Mix in the toasted pecans during the last 5 minutes of churning.
5. Freeze: Transfer to a container and freeze for 2–4 hours until firm.

Coconut Butter Pecan Ice Cream is a refreshing dessert with a tropical flair. The subtle coconut flavor complements the buttery pecans, creating a unique and unforgettable treat. Ideal for summer gatherings or as a guilt-free indulgence.

Salted Caramel Butter Pecan Ice Cream

If you’re a fan of sweet and salty treats, Salted Caramel Butter Pecan Ice Cream will quickly become your new favorite dessert. This decadent recipe combines rich salted caramel with toasted pecans, delivering a luscious experience in every scoop. It’s a luxurious homemade ice cream perfect for special occasions or indulgent moments.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 cup pecan halves
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the pecans and toast for 4–5 minutes. Sprinkle with a pinch of sea salt and let cool.
2. Make the Ice Cream Base: Heat the heavy cream, milk, and sugar in a saucepan until the sugar dissolves. Remove from heat and stir in the vanilla extract.
3. Swirl in Caramel: Let the base cool slightly, then gently mix in the caramel sauce and sea salt. Chill the mixture in the refrigerator for at least 4 hours.
4. Churn: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the salted pecans during the last 5 minutes of churning.
5. Freeze: Transfer to an airtight container and freeze for 2–4 hours.

Salted Caramel Butter Pecan Ice Cream is an indulgent treat that perfectly balances sweet and savory flavors. The creamy texture, crunchy pecans, and luscious caramel swirls make it a dessert that feels like pure luxury in every bite.

Cinnamon Butter Pecan Ice Cream

Cinnamon Butter Pecan Ice Cream is a warm and cozy twist on the classic butter pecan. The subtle hint of cinnamon combined with the rich butteriness of the pecans creates a comforting, flavorful treat. This ice cream is perfect for fall or whenever you’re craving a dessert that brings warmth and nostalgia.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 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 minutes until golden brown and fragrant. Set aside to cool.
2. Create the Base: In a saucepan, combine heavy cream, milk, sugar, and cinnamon. Heat the mixture over medium heat until the sugar dissolves, and the mixture is steaming (but not boiling).
3. Thicken the Custard: In a separate bowl, whisk egg yolks and slowly temper them by adding a little hot cream mixture to the yolks. Pour the yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
4. Chill: Remove from heat and stir in vanilla extract and a pinch of salt. Let the custard cool to room temperature, then refrigerate for 4 hours or overnight.
5. Churn: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last 5 minutes of churning.
6. Freeze: Transfer to an airtight container and freeze for 2–4 hours until firm.

Cinnamon Butter Pecan Ice Cream offers the perfect combination of warmth and creaminess. The cinnamon adds a delightful twist to the classic butter pecan flavor, making this a unique and comforting dessert. Enjoy it during the cooler months or whenever you’re in the mood for something rich and flavorful.

Chocolate Butter Pecan Ice Cream

Chocolate lovers will fall for this indulgent Chocolate Butter Pecan Ice Cream. The rich chocolate ice cream base is paired with buttery, toasted pecans for an irresistible treat. The combination of smooth chocolate and crunchy, nutty pecans offers a decadent flavor profile that is sure to satisfy any sweet tooth.

Ingredients

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

Instructions

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the chopped pecans and toast for 4-5 minutes until they are golden and fragrant. Set aside to cool.
2. Prepare the Base: In a saucepan, whisk together heavy cream, milk, sugar, and cocoa powder. Heat until the sugar dissolves and the mixture is hot but not boiling.
3. Temper the Eggs: In a bowl, whisk the egg yolks. Slowly add a ladle of the hot cream mixture to the egg yolks, whisking constantly. Pour the yolk mixture back into the saucepan.
4. Thicken the Custard: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
5. Chill: Let the custard cool to room temperature before transferring it to the refrigerator to chill for 4 hours or overnight.
6. Churn: 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 5 minutes of churning.
7. Freeze: Transfer to an airtight container and freeze for 2-4 hours before serving.

Chocolate Butter Pecan Ice Cream is the perfect indulgence for those who love both chocolate and nuts. The combination of rich chocolate and crunchy pecans makes this dessert a deliciously satisfying experience with every bite.

Peanut Butter Butter Pecan Ice Cream

Peanut Butter Butter Pecan Ice Cream is a nut lover’s dream come true. The rich and creamy peanut butter ice cream base is complemented by buttery toasted pecans, creating a perfect balance of sweet and salty. This unique flavor combination is perfect for those who want to try something a little different yet still maintain the classic charm of butter pecan ice cream.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup peanut butter (creamy or chunky)
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 4-5 minutes until toasted. Remove from heat and set aside to cool.
2. Make the Ice Cream Base: In a saucepan, combine heavy cream, milk, peanut butter, and sugar. Heat gently until the peanut butter melts and the mixture is smooth. Stir constantly to ensure it doesn’t burn.
3. Thicken the Custard: In a separate bowl, whisk the egg yolks and temper them with a little of the hot cream mixture. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring until the mixture thickens and coats the back of a spoon.
4. Chill: Remove from heat, stir in vanilla extract and a pinch of salt. Let the custard cool to room temperature, then refrigerate for at least 4 hours.
5. Churn: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Add the toasted pecans in the final 5 minutes of churning.
6. Freeze: Transfer the churned ice cream to an airtight container and freeze for 2-4 hours before serving.

Peanut Butter Butter Pecan Ice Cream is a creamy, nutty dessert that combines the richness of peanut butter with the crunch of toasted pecans. The sweet and salty balance makes it an addictive treat that will have you reaching for seconds. Perfect for peanut butter lovers looking to enjoy a unique, flavorful ice cream.

Maple Butter Pecan Ice Cream

Maple Butter Pecan Ice Cream is a cozy and indulgent treat that captures the flavors of autumn in every bite. The sweet, earthy notes of maple syrup pair beautifully with the buttery pecans, creating a harmonious dessert that’s perfect for chilly nights or festive gatherings. The rich texture and warm flavors make this ice cream a crowd favorite.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup maple syrup
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 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 minutes). Remove from heat and set aside to cool.
2. Make the Base: In a saucepan, combine heavy cream, milk, maple syrup, and sugar. Heat gently until the sugar dissolves, making sure not to boil.
3. Flavor the Mixture: Stir in vanilla extract and a pinch of salt. Let the mixture cool slightly, then refrigerate for at least 4 hours or overnight.
4. Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last 5 minutes of churning.
5. Freeze: Transfer the ice cream to a container and freeze for 2–4 hours to firm up before serving.

Maple Butter Pecan Ice Cream is the perfect fall treat, offering a rich and creamy combination of maple syrup and toasted pecans. Its comforting, sweet flavor will have you savoring each spoonful. Whether served on its own or as a topping for pies and cakes, it’s a dessert everyone will love.

Brown Sugar Butter Pecan Ice Cream

Brown Sugar Butter Pecan Ice Cream brings a caramelized sweetness to the classic butter pecan flavor. The rich brown sugar base creates a deep, molasses-like flavor that complements the buttery pecans perfectly. The result is a velvety ice cream with a sweet, nutty crunch—a dessert that’s both sophisticated and satisfying.

Ingredients

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

Instructions

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the chopped pecans and cook for 4–5 minutes until golden brown and fragrant. Set aside to cool.
2. Prepare the Ice Cream Base: In a saucepan, combine the heavy cream, milk, and brown sugar. Heat over medium-low heat until the sugar has dissolved and the mixture is smooth.
3. Add Flavor: Stir in the vanilla extract and a pinch of salt. Remove from heat and allow the mixture to cool.
4. Chill: Refrigerate the mixture for at least 4 hours or overnight to allow it to chill completely.
5. Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final few minutes of churning.
6. Freeze: Transfer to a container and freeze for 2–4 hours until firm.

Brown Sugar Butter Pecan Ice Cream is an irresistible treat with the warm, molasses-like flavor of brown sugar and crunchy, buttery pecans. This ice cream is rich and indulgent, perfect for any occasion. With its unique flavor profile, it’s sure to be a favorite among family and friends.

Rum Butter Pecan Ice Cream

Rum Butter Pecan Ice Cream is a decadent and slightly boozy dessert, perfect for adult gatherings. The deep flavor of rum enhances the buttered pecans, creating a rich and indulgent treat. This ice cream is ideal for those who love a hint of warmth and complexity in their desserts.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar (packed)
• 1/4 cup unsalted butter
• 1/4 cup dark rum
• 1 cup pecans, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Toast the Pecans: Melt the butter in a skillet over medium heat. Add the chopped pecans and cook for 4–5 minutes until golden and fragrant. Remove from heat and set aside.
2. Make the Base: In a saucepan, combine the heavy cream, milk, and brown sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Add Rum and Flavor: Remove the base from heat and stir in the dark rum, vanilla extract, and a pinch of salt. Let the mixture cool slightly.
4. Chill: Refrigerate the mixture for at least 4 hours to chill completely.
5. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the final 5 minutes of churning.
6. Freeze: Transfer to an airtight container and freeze for 2–4 hours before serving.

Rum Butter Pecan Ice Cream is a luxurious, adult-friendly dessert with rich buttery flavors and the warm kick of rum. The crunchy pecans provide the perfect texture, making it a delightful treat for special occasions or a unique twist to your ice cream repertoire.

Coconut Butter Pecan Ice Cream

Coconut Butter Pecan Ice Cream is an exotic twist on the classic butter pecan, infusing the flavor of coconut into every bite. The combination of toasted pecans and creamy coconut milk creates a tropical indulgence that’s perfect for summer or whenever you’re in the mood for something rich yet refreshing. The subtle coconut flavor adds a unique depth that pairs beautifully with the buttery crunch of pecans.

Ingredients

• 2 cups heavy cream
• 1 cup coconut milk (full fat)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/4 cup shredded coconut (optional)
• Pinch of salt

Instructions

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for about 5 minutes until golden and fragrant. Set aside to cool.
2. Make the Base: In a saucepan, combine heavy cream, coconut milk, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
3. Chill the Mixture: Remove from heat, stir in vanilla extract, and let the mixture cool to room temperature. Refrigerate for at least 4 hours or overnight to chill.
4. Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans (and shredded coconut, if using) in the last 5 minutes of churning.
5. Freeze: Transfer to an airtight container and freeze for 2–4 hours or until firm.

Coconut Butter Pecan Ice Cream combines the best of both worlds: creamy coconut and crunchy toasted pecans. This tropical-inspired ice cream is a refreshing treat, offering an exciting variation on the traditional butter pecan. Whether enjoyed on its own or as part of a dessert spread, it’s sure to be a crowd-pleaser!

Caramel Butter Pecan Ice Cream

Caramel Butter Pecan Ice Cream brings the rich, decadent flavors of caramel together with the crunch of buttered pecans, creating an indulgent dessert that’s impossible to resist. The sweetness of the caramel complements the creamy base, while the toasted pecans add texture and a nutty flavor that elevates the entire dish. Perfect for caramel lovers, this ice cream will quickly become a go-to favorite.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/4 cup unsalted butter
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 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 about 5 minutes until golden brown. Remove from heat and let them cool.
2. Create the Base: In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Add Caramel: Stir in the caramel sauce and a pinch of salt. Remove from heat and allow the mixture to cool to room temperature.
4. Chill: Transfer the mixture to the refrigerator to chill for at least 4 hours or overnight.
5. Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last 5 minutes of churning.
6. Freeze: Transfer the ice cream to an airtight container and freeze for 2–4 hours or until firm.

Caramel Butter Pecan Ice Cream is a rich and decadent dessert, perfect for satisfying your sweet tooth. The smooth caramel blends perfectly with the crunchy pecans, making this ice cream an irresistible treat. Ideal for special occasions or when you’re craving a sweet indulgence, it’s a sure hit among caramel lovers!

Espresso Butter Pecan Ice Cream

Espresso Butter Pecan Ice Cream is a bold and indulgent dessert that pairs the robust flavor of espresso with the rich, buttery taste of toasted pecans. The deep coffee flavor cuts through the creaminess of the ice cream, creating a dessert that’s both sophisticated and satisfying. This ice cream is perfect for coffee lovers looking for a unique and flavorful twist on the classic butter pecan.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tablespoons instant espresso powder
• 1/4 cup unsalted butter
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Toast the Pecans: In a skillet, melt the butter over medium heat. Add the chopped pecans and cook for 4-5 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and set aside to cool.
2. Prepare the Espresso Base: In a saucepan, combine heavy cream, whole milk, sugar, and espresso powder. Heat over medium heat, stirring occasionally, until the sugar dissolves and the espresso powder is fully dissolved.
3. Flavor the Mixture: Stir in the vanilla extract and a pinch of salt. Remove from heat and allow the mixture to cool to room temperature.
4. Chill: Refrigerate the mixture for at least 4 hours or overnight to chill completely.
5. Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Add the toasted pecans during the last 5 minutes of churning.
6. Freeze: Transfer the ice cream to an airtight container and freeze for 2–4 hours until firm.

Espresso Butter Pecan Ice Cream is a perfect blend of rich coffee flavor and buttery crunch. The espresso brings a sophisticated depth to the classic butter pecan, creating an ice cream that’s both bold and indulgent. It’s ideal for coffee lovers or anyone looking to add a little extra flair to their dessert experience.

Note: More recipes are coming soon!