Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream

Karina Kari

A smooth, creamy butter pecan ice cream made with no ice cream maker!

Toasted maple pecans blend with vanilla-sweetened cream for a rich, crunchy, and satisfying dessert.

Easy to prepare, freezer-friendly, and indulgent enough for any occasion.

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Prep Time 20

Cook Time 5

Freeze Time 4

Total Time 4 25

Course Dessert

Cuisine American

Servings 10

Equipment

1 medium skillet
1 mixing bowl
1 hand or stand mixer
1 spatula
1 Baking sheet, lined with parchment paper
1 Freezer-safe container (1.5–2 quart capacity)

Ingredients

2 cups heavy whipping cream
1 14 oz can sweetened condensed milk
1 ½ teaspoons pure vanilla extract
1 ¼ cups pecan halves or pieces
2 tablespoons unsalted butter
2 tablespoons maple syrup or packed brown sugar
1 teaspoon ground cinnamon optional
1 pinch sea salt

Instructions

Toast the Pecans: Place a medium skillet over medium heat and add the pecan halves or pieces, 2 tablespoons butter, 2 tablespoons maple syrup (or brown sugar), and a pinch of sea salt.
Stir constantly with a wooden spoon or heatproof spatula so the pecans toast evenly and the butter and maple coat each piece.
You should hear a light sizzle and begin to smell toasted nuts within 3–5 minutes; watch carefully so they don’t scorch.
If you see dark edges or smell a bitter aroma, remove immediately.
When the nuts are glossy and fragrant, transfer them in a single layer to a parchment-lined baking sheet to cool completely — this stops cooking and keeps them crisp.
Cool the Pecans Completely: Leave the pecans spread out on the parchment so steam can escape and they cool quickly; this prevents them from sweating and becoming soggy when folded into the ice cream base.
If you packed them while still warm the syrup could loosen during freezing and make the texture sticky.
Cooling takes about 10–20 minutes at room temperature; for faster cooling, place the baking sheet in the refrigerator for 5–10 minutes, but do not freeze them.
Prepare the Condensed Milk Base: In a medium mixing bowl, pour the entire 14-ounce can of sweetened condensed milk.
Add 1 ½ teaspoons vanilla extract (or to taste) and a pinch of sea salt.
If you’re using cinnamon, add up to 1 teaspoon now for a warm spice note.
Whisk the mixture briskly by hand for 30–45 seconds until smooth and homogenous; this is your sweet, flavorful custard-like base that will set the texture and sweetness of the final ice cream.
Chill the Mixing Bowl and Whisk: For best whipping results, chill the bowl and beaters (or the whisk attachment) in the refrigerator for 10–15 minutes before whipping the cream.
Cold metal and a cold bowl help the heavy whipping cream reach stiff peaks more quickly and reliably, which is crucial for a stable, scoopable no-churn ice cream.
Whip the Heavy Cream to Stiff Peaks: Pour 2 cups of heavy whipping cream into the chilled bowl.
Using a stand mixer fitted with the whisk or a hand mixer on high speed, whip the cream.
Start on medium speed until it becomes frothy, then increase to high.
Watch carefully soft peaks form first (the peaks flop over), and then strong stiff peaks will form where the peak stands tall and the tip holds without collapsing.
This usually takes several minutes depending on your mixer.
Do not overbeat into butter — if the cream looks grainy, stop immediately.
Combine Whipped Cream with Condensed Milk: Scoop about one-third of the whipped cream into the condensed milk mixture and fold gently to lighten the base — this makes it easier to incorporate the rest without deflating.
Use a large rubber spatula and a gentle folding motion: cut through the center, lift, and turn the bowl a quarter turn.
Continue adding the remaining whipped cream in two additions, folding until no streaks remain and the mixture is uniform and airy.
Aim for a light, mousse-like consistency; this trapped air creates the creamy texture once frozen.
Fold in the Pecans: Reserve about 1/4 cup of the cooled pecans for garnish.
Coarsely chop the remaining pecans if you prefer smaller crunchy bits, then fold them into the ice cream base with two or three gentle strokes.
Fold just enough to distribute the nuts evenly — overmixing will deflate the air you worked to create and lead to a denser texture.
If you like more pecan throughout, add extra in 1–2 tablespoon increments.
Layer and Swirl (Optional): If you want pecan pockets and visual interest, pour half of the ice cream mixture into your 1.5–2 quart freezer-safe container, sprinkle half of the reserved pecans over the top, then add the remaining ice cream and finish with the last pecans.
For a maple ripple, drizzle a tablespoon or two of extra maple syrup and use a butter knife to gently swirl — avoid aggressive stirring which flattens the texture.
Cover and Freeze Properly: Press a piece of parchment or plastic wrap directly onto the surface of the ice cream to reduce the formation of an ice crust, then fit the lid on your container.
Freeze on a flat shelf in the coldest part of your freezer (not the door) for at least 4 hours, preferably 6–8 hours for firmer scoops.
For best texture, avoid repeatedly opening the freezer during initial freezing; steady, uninterrupted cold helps the structure set evenly.
Thaw Slightly Before Serving: Remove the ice cream from the freezer 8–12 minutes before you plan to scoop (longer if stored in a very cold freezer).
Letting it sit at room temperature briefly softens the surface and makes smoother, cleaner scoops without melting.
If it’s too hard, return it to the freezer for a few more minutes rather than leaving it out too long.
Scoop and Present: Use a metal ice cream scoop dipped briefly in hot water and wiped dry to create clean, rounded scoops.
Serve in bowls or cones and top with the reserved toasted pecans for crunch.
For an extra flourish, add a light drizzle of warm maple syrup, a sprinkle of flaky sea salt, or a tiny dusting of cinnamon.
Troubleshooting and Make-Ahead Notes: If the ice cream seems icy or overly hard, it may have been whipped insufficiently (not enough air) or exposed to temperature fluctuations.
To revive a slightly icy batch, let it thaw a little longer and rewhip briefly by hand with a whisk to incorporate air, then refreeze.
This recipe freezes well for up to 1 month; label the container with the date.
For oven-roasted pecans (alternative to stovetop), toss pecans with melted butter and maple, spread on a baking sheet, and roast at 350°F for 8–10 minutes — cool fully before adding.
Substitutions and Variations: Swap maple syrup for dark brown sugar for a caramelized note, or use pecan pieces instead of halves for more even distribution.
To reduce saturated fat slightly, substitute half-and-half for part of the heavy cream, but expect a softer final texture.
For a dairy-free version, use a full-fat coconut cream and a canned sweetened condensed coconut milk alternative (results will differ in mouthfeel).
Cleaning and Storage Tips After Serving: Wipe your scoop with a clean towel between scoops to prevent stickiness.
Store leftovers in an airtight container with a piece of parchment pressed on the surface to limit freezer burn.
To preserve the best flavor and texture, consume within 2–4 weeks; pecans will retain crunch but their flavor is best within the first month.
Scaling and Batch Advice: This recipe makes roughly 6 cups (about 10 servings).
To double, use a larger bowl and container; ensure you have room in your freezer for the larger tub and that your mixer can handle the extra volume when whipping cream.
When halving, reduce the whipping time slightly and monitor peaks closely so you don’t overbeat.
Enjoy and Serve Thoughtfully: This no-churn butter pecan ice cream is meant to be simple, indulgent, and flexible — serve it after a summer barbecue, alongside warm apple pie, or tucked into a warm waffle cone.
The combination of toasted pecans, buttery maple notes, and creamy base makes it feel special while staying remarkably easy to prepare.

Notes

Always toast or roast the pecans carefully: nuts burn quickly if unattended, so keep stirring and watch their color. Properly toasted pecans add deep, nutty flavor and maintain crunch in the ice cream.
Whip the heavy cream until stiff peaks form. This step is crucial to achieving a light, creamy texture that holds well in the freezer. Underwhipped cream results in a denser ice cream.
Let the ice cream thaw at room temperature for 10–12 minutes before scooping. This prevents it from being too hard and ensures smooth, perfect scoops.
For a subtle warm spice note, add cinnamon to the pecan mixture. Even a small amount enhances the overall flavor without overpowering the maple and buttery notes.
This recipe yields approximately 6 cups, about 10 servings. It’s rich and indulgent, so a little goes a long way, making it perfect for satisfying sweet cravings.