Description
This Homemade Butter Pecan Ice Cream is a rich, creamy Southern-style treat packed with toasted pecans, brown sugar, and vanilla flavor—perfect for indulgent summer scoops.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup roasted pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
Instructions
- Melt butter in a saucepan over medium heat. Stir in brown sugar until dissolved. Let cool slightly.
- In a bowl, whisk together heavy cream, whole milk, and granulated sugar until smooth.
- Stir in vanilla extract and the cooled butter-brown sugar mixture.
- Fold in roasted pecans evenly.
- Pour mixture into ice cream maker and churn according to the manufacturer’s instructions until soft-serve texture.
- Transfer to a freezer-safe container, cover, and freeze for at least 4 hours.
- Let soften slightly before serving for best texture.
Notes
- For added flavor, try mixing in a splash of bourbon or maple syrup.
- Cool pecans fully before mixing to avoid melting the base.
- Freeze in the back of the freezer to prevent temperature fluctuations.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 18g
- Sodium: 25mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg