Butter Pecan Ice Cream

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This version keeps all the cozy butter pecan vibes but adds depth with browned butter and caramelized pecans. It’s sweet, nutty, and so simple — no ice-cream maker required.

Course Dessert

Cuisine American, Baking

Diet Low Lactose

Keyword Butter Pecan Ice Cream, homemade butter pecan ice cream, no churn butter pecan ice cream

Prep Time 20

Cook Time 10

Total Time 6 30

Servings servings

Calories 398

Author Erren Hart

Ingredients

2 cups heavy whipping cream cold
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla bean paste or extract
¼ teaspoon salt divided
3 tablespoons unsalted butter
1 ½ cups chopped pecans
2 tablespoons brown sugar
½ teaspoon cinnamon optional, for warmth
⅛ teaspoon salt for balance

US Customary - Metric

Instructions

In a skillet over medium heat, melt butter until golden brown and nutty (about 2–3 minutes). Add the chopped pecans, brown sugar, cinnamon, and ⅛ teaspoon of salt.
Keep the heat on medium to medium-low and stir constantly. Nuts burn quickly, if you smell even a hint of bitterness or see dark edges, pull the pan off the heat immediately. Continue stirring for another 3–4 minutes until the pecans look glossy, caramelized, and smell toasted but not scorched. Transfer to a plate and let them cool completely before using.
Add the condensed milk, cream, remaining ⅛ teaspoon of salt and vanilla to a bowl. Whip using a food processor, mixer or blender until thick.
Pour half the mixture into a loaf pan, sprinkle half of the cooled brown-butter pecans, and drizzle a little of the leftover brown butter from the skillet. Repeat the layers then use a butter knife to swirl the layers together.
Cover tightly and freeze for at least 6 hours or overnight until firm.

Notes

Erren's Top Tips

Brown the butter slowly—it can go from perfectly nutty to burnt in seconds.
Cool the pecans completely before layering so they don't melt the whipped mixture.
Keep your heavy cream very cold for the best volume.
Don't overmix after adding the condensed milk or you'll lose the airy texture.
Store the ice cream with plastic wrap pressed directly onto the surface to reduce ice crystals.
A warm ice cream scoop glides through homemade ice cream much more easily.

Variations & Add-Ins

Stir in chopped dark chocolate for butter pecan chocolate chunk.
Add a swirl of salted caramel sauce between the layers.
Mix in crushed toffee bits for extra crunch.
Swap pecans for walnuts if that's what you have.
Add a splash of bourbon to the browned butter for a grown-up version.
Fold in mini chocolate chips just before freezing.

Storage & Freezing

Store covered in the freezer for up to 2 weeks for the freshest flavor. Press plastic wrap directly onto the surface before covering to help prevent ice crystals. For the easiest scooping, let the ice cream rest at room temperature for 5 to 10 minutes before serving. This recipe is designed for freezing and isn't suitable for refreezing once fully melted.

Nutrition