The Best No Churn Homemade Butter Pecan Ice Cream

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This Homemade Butter Pecan Ice Cream recipe makes creamy, velvety ice cream infused with the rich, buttery flavor of toasted pecans. You’ll never go back to store-bought after tasting it!

Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream – My Favorite Ice Cream!

The rich flavor of homemade butter pecan ice cream is indulgent. For me, and many major ice cream fans, it’s a top-tier favorite, thanks in large part to its buttery, toasted pecans. Unfortunately, grabbing a pint from the store often leads to disappointment—where are all the pecans? That’s precisely why I decided to start making it at home. 

Homemade means I control the pecan-to-ice cream ratio, ensuring every scoop is packed with those crunchy, nutty bits I love so much. While it’s not an everyday indulgence, when I do decide to indulge, I go all out. 

Today, I’m thrilled to walk you through the process of making the perfect scoop of this classic ice cream shop flavor, packed with toasted pecans, a creamy base, and hints of vanilla that make it utterly irresistible. Whether it’s your first time making ice cream or you’re a seasoned pro looking for new recipes to add to your repertoire, this recipe promises to turn you into a homemade butter pecan ice cream convert. 

Homemade Butter Pecan Ice Cream

Why you’ll love this homemade butter pecan ice cream recipe:

  • Homemade butter pecan ice cream offers a rich, creamy experience unmatched by store-bought versions, especially for nut lovers. 
  • Control over ingredients means a more personalized, flavorful ice cream, abundant with buttery pecans. 
  • I’ll give you tips and tricks for both new and experienced ice cream makers to perfect their homemade butter pecan ice cream. 
Ingredients for Homemade Butter Pecan Ice Cream

Ingredients for Homemade Butter Pecan Ice Cream

  • 1 1/2 cups Half and Half: The backbone of our creamy ice cream base, ensuring a smooth and rich texture. 
  • 1/2 cup Brown sugar: Adds a deep, caramel-like sweetness, enhancing the overall flavor profile. 
  • 2 Eggs, beaten: Vital for the custard base, providing stability and creaminess. 
  • 1/2 cup Heavy cream: For that extra, rich creamy component.
  • 1/2 teaspoon Vanilla extract: A classic addition that offers a warm, floral note, tying all the flavors together. 
  • 1/2 teaspoon Maple extract: Infuses our ice cream with a subtle, woodsy sweetness, elevating the pecan’s natural flavor. 
  • Pinch of Salt: A pinch to balance the sweetness and enrich the ice cream’s flavor complexity. 
  • 1 cup Pecans, roughly chopped: The star ingredient, toasted in melted butter for a buttery, nutty crunch that makes this one of the best ice creams. 
  • 2 tablespoons Butter: To perfectly toast the pecans to buttery perfection. 
Homemade Butter Pecan Ice Cream

Preparing the Ice Cream Base

  1. In a saucepan over medium heat, mix the half and half with the rich brown sugar, stirring until the mixture starts to steam. It’s crucial here to avoid letting it boil. Remember, we’re crafting the base for the best butter pecan ice cream, and patience is your friend. 
  2. Whisk the whole eggs together in a medium bowl until they’re well beaten. 
  3. Once your milk mixture is warm, slowly pour half of the milk mixture into your eggs, whisking continuously. This step, known as tempering, avoids scrambling the eggs by gently bringing them to a higher temperature. 
  1. Next, return the warmed egg mixture to the pot with the remaining heavy cream and keep stirring. Cooking on low heat, wait for it to thicken slightly. You’ll know is perfect when it coats the back of a spoon effortlessly. This thickness is fundamental for that creamy ice cream texture we’re after. 
  2. Create an ice bath with a large bowl. Place the pot in the ice bath or transfer the cooked custard base into a separate bowl and set it over an ice bath, whisking gently. Stir in the heavy cream, vanilla extract, maple extract, and a pinch of salt. This cooling phase is not just about safety; it halts the cooking process, ensuring you don’t end up with custard instead of ice cream. 
  1. Once cooled to room temperature, cover with plastic wrap and refrigerate for 1 1/2 – 2 hours. You’re setting the stage for one of the best homemade ice cream recipes you’ve tried. It’s these moments, stirring and watching the magic happen, that remind me why homemade beats store-bought every time. 

The Secret to Buttery Pecans

There’s nothing quite like the rich flavor and nutty crunch of buttered pecans to elevate homemade butter pecan ice cream from good to unforgettable. The secret to perfecting Homemade Butter Pecan Ice Cream lies in taking the time to properly toast the pecans. Here’s how I do it: 

  1. Melt butter over medium heat in a small saucepan – just enough to coat the pecans. 
  2. Add the pecans, stirring them until they’re beautifully browned and fragrant, a testament to their enhanced flavor and crunch. But, patience is key. 
  3. Once toasted, let them cool to room temperature before folding them into the creamy ice cream base. This ensures the pecans retain their delightful texture, making each scoop a perfect blend of creamy and crunchy that’s just hard to beat. 

Freezing and Serving Your Ice Cream

  1. Blend the chilled custard using a hand mixer on low speed for about 3 minutes. 
  2. Stir in the buttery pecans, ensuring each scoop will be filled with their nutty flavor and crunch. 
  3. Pour the ice cream mixture into a freezer-safe container. 
  4. Freeze the mixture overnight for best results, letting it transform into the perfect creamy texture, reminiscent of classic ice cream shop flavors. 
  5. Before serving, let the finished ice cream soften at room temperature for a few minutes, creating that just-right consistency for easy scooping. 
Homemade Butter Pecan Ice Cream

Savoring Every Scoop

After following each step to create your homemade butter pecan ice cream, from meticulously toasting those buttered pecans to achieve a nutty flavor that perfectly complements the creamy ice cream base, to patiently stirring and freezing the mixture into that classic ice cream shop flavor, the moment to savor every scoop has finally arrived. 

But, why keep this masterpiece to yourself? There’s no better way to enjoy your homemade butter pecan ice cream than by gathering friends and loved ones for a summer get-together. Imagine their delight when you unveil a freezer-safe container filled with creamy ice cream, dotted with crunchy pecans, and exuding that homemade charm. It’s a testament to your effort and an invitation to share in something truly special. 

Remember, homemade ice cream like this can be made ahead of time, making it the perfect treat for those impromptu moments of togetherness. Whether it’s a backyard barbecue, a picnic under the warm summer sky, or a quiet evening enjoying the sunset, your homemade butter pecan ice cream is ready to make those moments even sweeter. So, dish out those scoops, watch as they melt ever so slightly under the summer sun, and take pride in knowing that you’ve turned simple ingredients into unforgettable memories. 

Homemade Butter Pecan Ice Cream

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Butter Pecan Ice Cream Recipe - NO Churning
Homemade Butter Pecan Ice Cream

The Best No Churn Homemade Butter Pecan Ice Cream

Melisha Kreppein
This Homemade Butter Pecan Ice Cream recipe makes creamy, velvety ice cream infused with the rich, buttery flavor of toasted pecans. You’ll never go back to store-bought after tasting it!
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 8 hours
Course Dessert
Cuisine American
Servings 4 servings
Calories 357 kcal

Ingredients
  

  • 1 ½ cups half and half
  • ½ cup brown sugar
  • 2 eggs beaten
  • ½ cup heavy cream
  • ½ tsp vanilla extract
  • ½ tsp maple extract
  • pinch of salt
  • 1 cup pecans roughly chopped
  • 1 tbsp butter

Instructions
 

Make the Ice Cream Base

  • In a saucepan over medium heat, mix the half and half with the brown sugar, stirring until the mixture starts to steam.Do not bring it to a boil.
  • Whisk the whole eggs together in a medium bowl until they’re well beaten. 
  • Once your milk mixture is warm, slowly pour half of the milk mixture into your eggs, whisking continuously. This step, known as tempering, avoids scrambling the eggs by gently bringing them to a higher temperature. 
  • Next, return the warmed egg mixture to the pot with the remaining heavy cream and keep stirring. Cooking on low heat, wait for it to thicken slightly. You’ll know is perfect when it coats the back of a spoon effortlessly. 
  • Create an ice bath with a large bowl. Place the pot in the ice bath or transfer the cooked custard base into a separate bowl and set it over an ice bath, whisking gently. Stir in the heavy cream, vanilla extract, maple extract, and a pinch of salt. 
  • Once cooled to room temperature, cover with plastic wrap and refrigerate for 1 1/2 – 2 hours.

Toasting the Pecans

  • Melt butter over medium heat in a small saucepan – just enough to coat the pecans. 
  • Add the pecans, stirring them until they’re beautifully browned and fragrant.
  • Once toasted, let them cool to room temperature before folding them into the creamy ice cream base.

Freezing and Serving Your Ice Cream

  • Blend the chilled custard using a hand mixer on low speed for about 3 minutes. 
  • Stir in the buttery pecans.
  • Pour the ice cream mixture into a freezer-safe container and freeze overnight.
  • Before serving, let the finished ice cream soften at room temperature for a few minutes, creating that just-right consistency for easy scooping. 

Nutrition

Serving: 0.5cupCalories: 357kcalCarbohydrates: 32gProtein: 6.2gFat: 23.6gSaturated Fat: 12.7gCholesterol: 144mgSodium: 102mgPotassium: 211mgFiber: 0.4gSugar: 27.2gCalcium: 143mgIron: 1mg
Keyword Ice Cream
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