There’s nothing quite like the creamy, nutty, caramel-kissed flavor of Homemade Butter Pecan Ice Cream. It’s rich, indulgent, and so much better than anything you can buy at the store. Whether you're enjoying it in a bowl, on a cone, or alongside a warm slice of pie, this classic flavor has a way of making any moment feel extra special and nostalgic.

This easy recipe uses basic pantry ingredients and requires no complicated methods or equipment—just an ice cream maker and a little patience. The real magic comes from the roasted pecans, coated in buttery brown sugar and toasted to perfection. Blended into a sweet, creamy vanilla base, every bite is a comforting mix of smooth richness and crunchy texture. Perfect for summer barbecues, fall potlucks, holiday desserts, or simply for keeping a delicious frozen treat in the freezer, this homemade version will quickly become a household favorite.

Once you’ve tasted the warmth of brown sugar paired with the earthiness of pecans and the luxurious creaminess of the base, you’ll understand why Butter Pecan is such a timeless flavor. This is the kind of recipe that gets passed down through generations—it’s just that good.

Why You’ll Love This Butter Pecan Ice Cream

Creamy and rich: Thanks to a dreamy combo of heavy cream and whole milk, this base is ultra-smooth.
Buttery nut flavor: Roasted pecans coated in brown sugar bring warm, deep flavor and delightful crunch.
Simple ingredients: No preservatives or hard-to-find items—just wholesome, familiar staples.
Customizable: Add a swirl of caramel, a dash of cinnamon, or a splash of bourbon for unique variations.
Perfect for make-ahead: Keeps well in the freezer, making it a convenient, crowd-pleasing dessert.
Great texture contrast: Crunchy pecans balance the velvety base perfectly.

Ingredients You’ll Need

2 cups heavy cream (cold, for better whipping and creaminess)
1 cup whole milk (adds richness without being too heavy)
¾ cup granulated sugar (for the perfect level of sweetness)
1 teaspoon vanilla extract (pure vanilla gives the best flavor)
½ cup roasted pecans (roughly chopped)
½ cup brown sugar (light or dark, for a deeper caramel flavor)
¼ cup unsalted butter (for roasting the pecans)

Step-by-Step Instructions

Roast the Pecans
- In a small skillet over medium heat, melt the butter. Add the chopped pecans and toast, stirring frequently, for about 3–5 minutes until fragrant and lightly golden.
- Stir in the brown sugar and let it melt into the butter, coating the pecans. Cook for an additional 1–2 minutes until bubbling slightly. Remove from heat and allow to cool on a plate lined with parchment paper. This step enhances the nutty flavor and adds crunch.
Make the Ice Cream Base
- In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved. You can use a hand mixer or a whisk—it should take 2–3 minutes.
- The mixture should be smooth, slightly thickened, and fragrant.
Chill the Base
- Cover the bowl with plastic wrap and refrigerate the base for at least 2 hours, or overnight. This ensures the base is fully cold and enhances the texture during churning.
Churn the Ice Cream
- Pour the chilled base into your ice cream maker. Churn according to the manufacturer’s instructions—usually about 20 to 25 minutes—until the mixture reaches a soft-serve consistency.
Add the Pecans
- In the final 5 minutes of churning, gently add in the cooled, buttered pecans. This ensures they’re evenly distributed throughout the ice cream.
Freeze to Set
- Transfer the churned ice cream into an airtight container. Smooth the top with a spatula, cover, and freeze for at least 4 hours or until fully firm. For best results, let it freeze overnight.

Serving and Storage Tips

Serve in scoops: Butter pecan is perfect on its own or served alongside warm apple pie, chocolate cake, or peach cobbler.
Store in an airtight container: Keeps fresh and delicious for 1–2 weeks in the freezer.
Let it soften before scooping: Set the container at room temperature for 5–10 minutes to make scooping easier.
Decorate if desired: Top with caramel sauce, crushed pecans, or a dollop of whipped cream.

Helpful Notes

No ice cream maker? Freeze the base in a shallow pan, stirring vigorously every 30 minutes for about 3 hours until smooth and frozen.
Make it boozy: Add 1 tablespoon of bourbon, rum, or maple whiskey for a grown-up version.
Double the pecans: For those who love crunch, increase the pecans to ¾ or even 1 full cup.
Flavor twist: Add a pinch of cinnamon or nutmeg to the pecan mix for a spiced profile.

Final Thoughts

Homemade Butter Pecan Ice Cream is more than just a dessert—it’s an experience. The creamy base, the toasted pecans, the hint of caramel and vanilla all come together in a delicious, nostalgic scoop. It’s the perfect treat to keep in your freezer year-round and a guaranteed favorite at any dinner or special event. Whether you enjoy it solo in a quiet moment or scoop it up for friends and family, this recipe brings joy with every bite. Once you’ve tasted the homemade version, you may never go back to store-bought again.

Homemade Butter Pecan Ice Cream

Emily

This rich and creamy butter pecan ice cream is a nostalgic favorite, blending a smooth vanilla base with buttery brown sugar pecans. Perfect for summer treats, holiday desserts, or just because—you'll love how simple and indulgent it is to make at home.

Print Recipe Pin Recipe

Prep Time 25

Chill, Churn, Freeze time 6 25

Total Time 6 50

Servings 10

Calories 290 kcal

Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup roasted pecans chopped
½ cup brown sugar
¼ cup unsalted butter

Instructions

Melt butter in skillet, toast pecans for 3–5 minutes. Stir in brown sugar and cook 1–2 more minutes. Cool on parchment.
Whisk cream, milk, sugar, and vanilla in a bowl until sugar dissolves.
Chill base for 2+ hours.
Churn in ice cream maker 20–25 minutes.
Add pecans in last 5 minutes.
Freeze in container for 4+ hours before serving.