Title: Homemade Butter Pecan Ice Cream: A Rich, Creamy Delight
There’s something undeniably special about making your own ice cream, and this Butter Pecan Ice Cream recipe is the perfect treat for any occasion. With its rich, creamy texture and the irresistible crunch of toasted pecans, it’s sure to be a favorite. Plus, it’s surprisingly easy to make, requiring no ice cream maker! Let’s dive into how you can whip up this decadent dessert at home.
Butter Pecan Ice Cream Recipe
Ingredients:
- 14 ounces (397g) sweetened condensed milk
- 2 tablespoons light or dark brown sugar
- 1 & 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (473ml) heavy cream
- 1 & 1/2 cups (165g) chopped pecans
- 2 tablespoons unsalted butter, melted
Directions:
- Prepare the Freezer Container:
- Place a 9” x 5” x 3” metal loaf pan or similarly sized freezer-safe container in the freezer. This will help your ice cream set faster.
- Mix the Base:
- In a large bowl, whisk together the sweetened condensed milk, brown sugar, vanilla extract, and salt until well combined.
- Whip the Cream:
- In a separate bowl, use an electric mixer to whip the heavy cream on medium-high speed until firm peaks form. This will give your ice cream its creamy, airy texture.
- Combine the Mixtures:
- Gently fold about a cup of the whipped cream into the condensed milk mixture. Once combined, add this mixture back into the remaining whipped cream and fold gently until fully incorporated.
- Chill the Ice Cream:
- Spread the mixture evenly into the chilled loaf pan. Cover the pan tightly with plastic wrap or a lid, and place it back in the freezer for at least 2 hours.
- Toast the Pecans:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
- In a bowl, combine the chopped pecans with the melted butter, ensuring all pieces are thoroughly coated.
- Spread the pecans in a single layer on the prepared baking sheet and bake for 12 to 15 minutes, or until they are toasted and fragrant. Set aside to cool completely.
- Add the Pecans to the Ice Cream:
- After the ice cream has chilled for 2 hours, remove it from the freezer and gently stir in the toasted pecan pieces. You can save some pecans to sprinkle on top for extra crunch.
- Cover the ice cream again and return it to the freezer for at least 3 more hours, or until fully set.
- Serve and Enjoy:
- When you’re ready to serve, scoop the ice cream into bowls and enjoy the rich, buttery flavor with every bite. Don’t forget to sprinkle those extra pecans on top!
Recipe Notes:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 8 hours 35 minutes
- Servings: 8 servings
- Calories: 450 kcal per serving
This homemade Butter Pecan Ice Cream is the ultimate comfort food, perfect for warm summer days or as a sweet treat after dinner. The combination of smooth, creamy ice cream with crunchy, buttery pecans is simply irresistible. Plus, it’s a no-churn recipe, meaning you don’t need any special equipment to make it!
Whether you’re an ice cream aficionado or just looking for a fun kitchen project, this recipe is sure to impress. Give it a try, and let me know how it turns out in the comments below!
Enjoy your homemade Butter Pecan Ice Cream!
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Butter Pecan Ice Cream
- Total Time: 8 hours 35 minutes
- Yield: 8 1x
Description
Imagine scooping into a lush, creamy texture laden with crisp, buttery pecans – that’s what makes this Butter Pecan Ice Cream a delight. This ice cream blends rich, sweetened condensed milk and heavy cream, expertly folded with vanilla and salt, then speckled with toasted pecans for an irresistibly crunchy texture. It’s a decadent treat that marries simplicity with classic Southern comfort.
This recipe invites you to create a dessert that feels like an indulgence in every spoonful. Perfect for summer gatherings or as a special treat to enjoy at home, this Butter Pecan Ice Cream captures the essence of homemade pleasure, offering a satisfying crunch and a smooth, creamy finish that ice cream lovers will adore.
Ingredients
14 ounces (397g) sweetened condensed milk
2 tablespoons light or dark brown sugar
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (473ml) heavy cream
1 & 1/2 cups (165g) chopped pecans
2 tablespoons unsalted butter, melted
Instructions
Place a 9” x 5” x 3” metal loaf pan or similarly sized freezer-safe container in the freezer.
Whisk together the condensed milk, brown sugar, vanilla, and salt in a large bowl.
In a separate bowl, whip the cream with an electric mixer on medium-high speed until firm peaks form.
Fold about a cup of the whipped cream into the condensed milk mixture. Transfer that mixture to the remaining whipped cream and fold gently to combine.
Spread the mixture in the chilled pan. Cover tightly and place in the freezer for 2 hours.
Heat the oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
Combine the pecans and melted butter until thoroughly coated. Spread in a single layer and bake for 12 to 15 minutes or until toasted. Set aside to cool completely.
After the ice cream has chilled for 2 hours, remove from the freezer and stir in the pecan pieces. Save some pieces for sprinkling over the top, if you like. Cover and return to the freezer for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450 Kcal