Name: Butter Pecan Ice Cream
Prep time: 20 min
Cook time: 15 min
Total time: 8 h 35 min
Yield: 8
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

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

Scale

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