Description
A rich and creamy homemade butter pecan ice cream made with toasted pecans, brown sugar, and a buttery caramel swirl. Perfect for summer treats or cozy indulgent nights.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup roasted pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
Instructions
- In a small saucepan over medium heat, melt the unsalted butter. Add the brown sugar and stir until fully dissolved and thickened slightly. Remove from heat and let cool for 10 minutes.
- In a large mixing bowl, combine heavy cream, whole milk, and granulated sugar. Whisk until the sugar is fully dissolved.
- Add vanilla extract and stir to combine.
- Slowly pour the cooled butter and brown sugar mixture into the cream base, stirring constantly to incorporate evenly.
- Fold in the roasted pecans gently.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20–30 minutes).
- Transfer the churned ice cream to a freezer-safe container, press parchment on top, and freeze for at least 4 hours or overnight.
- Let sit at room temperature for 5–7 minutes before scooping and serving.
Notes
- Toasting the pecans enhances flavor and adds crunch.
- For extra flavor, add a pinch of flaky sea salt to the butter-brown sugar mix.
- Optional: Add 1 tbsp bourbon for a richer, adult-friendly twist.
- No ice cream maker? Fold mixture into whipped cream and freeze.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 22g
- Sodium: 40mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: homemade butter pecan ice cream, butter pecan ice cream recipe, toasted pecan dessert, creamy ice cream