Description
Creamy, rich, and perfectly nutty, this homemade butter pecan ice cream is a nostalgic southern-inspired treat. Toasted pecans, browned butter, and a luscious vanilla base come together for the ultimate frozen comfort dessert.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter
- 1 cup pecan halves
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Place your ice cream maker bowl in the freezer at least 24 hours ahead, or according to manufacturer instructions.
- In a mixing bowl, whisk together the heavy cream, whole milk, brown sugar, granulated sugar, vanilla extract, and salt until smooth. Chill the mixture for 1–2 hours.
- In a saucepan, melt the butter over medium heat. Add pecan halves and toast for about 5 minutes, stirring often. Set aside to cool completely.
- Pour the chilled cream mixture into your ice cream maker and churn based on manufacturer directions.
- When the mixture reaches soft-serve texture, fold in the cooled buttered pecans.
- Transfer the ice cream to a freezer-safe container, cover, and freeze for 4–6 hours until fully firm.
- Scoop and serve as desired.
Notes
- Use real vanilla extract for best flavor.
- Chill your base completely before churning to ensure creamy texture.
- Store with plastic wrap pressed on the surface to avoid ice crystals.
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 22g
- Sodium: 70mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: butter pecan ice cream, homemade ice cream, southern dessert, no egg ice cream, toasted pecans