Homemade Butter Pecan Ice Cream
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.
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.
Notes
- Freeze-and-stir method works if no ice cream maker is available.
- Add bourbon or rum for an adult twist.
- Use more pecans or add cinnamon for a custom touch.