This homemade butter pecan ice cream is a sweet treat that feels like a hug on a hot day. Creamy, buttery ice cream mixed with crunchy pecans makes it extra special!
Making this ice cream is a fun activity, and my kitchen smells amazing while it’s churning. I love scooping it up with a warm brownie—so good! 🍦
Key Ingredients & Substitutions
Pecans: The star of this ice cream! If you’re not a fan of pecans, feel free to substitute with walnuts or hazelnuts for a different nutty flavor. Toasting the nuts really enhances their taste, so don’t skip this step!
Unsalted Butter: I find unsalted butter works best for controlling the sweetness. If you’re dairy-free, you can use a plant-based butter instead, though it might alter the flavor slightly.
Brown Sugar: This adds caramel notes to the ice cream. You can use coconut sugar for a healthier option or white sugar if that’s all you have on hand, but the flavor profile might change a bit.
Heavy Whipping Cream & Whole Milk: The creaminess comes primarily from these two. For a lighter version, substitute half-and-half or use low-fat milk, but keep in mind the texture may be less creamy.
Vanilla Extract: Pure vanilla extract adds a rich flavor. If you’re in a pinch, imitation vanilla extract works too, but real vanilla is always worth it for the best taste!
How Do I Achieve the Best Texture for My Ice Cream?
Achieving the perfect ice cream texture can be tricky. Here are some tips to ensure your butter pecan ice cream turns out creamy and delightful.
- Chill the Mixture: After combining all your ingredients, it’s a great idea to chill the mixture for at least 30 minutes before churning. This can speed up the churning process and help it freeze better.
- Don’t Over-Churn: Keep an eye on your ice cream maker; churning too long can lead to icy textures. Stop when it’s soft-serve consistency.
- Proper Freezing: Once churned, transfer your ice cream to a container and press a piece of plastic wrap directly against the surface. This prevents icy crystals from forming!
Now you’re all set to make the creamiest butter pecan ice cream! Enjoy the delightful process and the delicious outcome with family and friends.
How to Make Easy Homemade Butter Pecan Ice Cream
Ingredients You’ll Need:
- 1 cup pecan halves
- 1/4 cup unsalted butter (half a stick)
- 3/4 cup packed brown sugar (light or dark)
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- Optional: 1/4 tsp maple extract or a splash of maple syrup for extra flavor
How Much Time Will You Need?
This delicious butter pecan ice cream will take approximately 15 minutes to prepare and 4 hours to set in the freezer. So get your ingredients ready, gather your family or friends, and let’s make some ice cream magic!
Step-by-Step Instructions:
1. Toast the Pecans:
Start by grabbing a large skillet and placing it on medium heat. Add the pecan halves and toast them for about 3-4 minutes or until they smell amazing and turn a bit brown. Make sure to stir them occasionally so they don’t burn. Once toasted, remove them from the skillet and set them aside.
2. Make the Butter Pecan Mixture:
In the same skillet, melt the butter over medium heat. Once melted, add the brown sugar and stir it continuously until the mixture becomes bubbly and smooth—this should take about 3-5 minutes. Once ready, add the toasted pecans back into the skillet and stir well to coat them. Allow this mixture to cool completely before moving on to the next step.
3. Prepare the Ice Cream Base:
In a large mixing bowl, combine the heavy whipping cream, whole milk, pure vanilla extract, salt, and the cooled butter pecan mixture (including all those tasty pecans). Whisk everything together thoroughly until it’s well combined and smooth.
4. Churn the Ice Cream:
Now, pour your delicious mixture into your ice cream maker. Follow the manufacturer’s instructions, which usually takes about 20-25 minutes, until the mixture achieves a soft-serve consistency. Enjoy watching the magic happen!
5. Freeze to Set:
After churning, transfer the soft ice cream into a freezer-safe container. Cover it tightly and pop it into the freezer for at least 4 hours or until it’s firm and ready to scoop. This extra freezing will give you the perfect texture!
6. Serve and Enjoy:
Once your ice cream is nicely frozen, scoop it into bowls or cones. Enjoy this creamy, buttery ice cream filled with crunchy pecan pieces that melt in your mouth—a classic southern treat made easy right at home!
Indulge in this delightful treat and share it with loved ones for the perfect sweet ending to any meal! 🍦
FAQ About Easy Homemade Butter Pecan Ice Cream
Can I Use Different Nuts Instead of Pecans?
Absolutely! If you prefer or have allergies to pecans, feel free to substitute them with walnuts or hazelnuts. Just make sure to toast them in the same way to enhance their flavor.
How Do I Store Leftover Ice Cream?
Store any leftover butter pecan ice cream in an airtight container in the freezer. It can last for up to 2 weeks, but for the best texture, try to consume it within the first week!
Can I Make This Recipe Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first 2-3 hours to break up ice crystals until it reaches your desired consistency.
What Should I Do If the Ice Cream Is Too Hard to Scoop?
If your ice cream is too hard after freezing, let it sit at room temperature for about 5-10 minutes before scooping. This will help soften it up and make scooping easier.
