Homemade Butter Pecan Ice Cream That's Creamier Than the Premium Brands – Made Without an Ice Cream Machine
This no-churn butter pecan ice cream is silky, rich, and made without a machine. Toasted pecans in butter give it that signature crunch. Ready in 20 minutes hands-on, then freeze for 6 hours.
Equipment
- Large Mixing Bowl
- Hand mixer or stand mixer with whisk attachment
- 9x5-inch loaf pan
- Small skillet
- Baking Sheet
- Rubber Spatula
Ingredients
- 2 cups heavy cream, cold
- 14 oz sweetened condensed milk
- 1 1/2 cups pecan halves, fresh
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract, pure
- 1/2 teaspoon fine sea salt
Instructions
- Melt the butter in a small skillet over medium heat. Add the pecans and cook, stirring constantly, until they smell deeply nutty and the butter has turned golden brown (about 4–5 minutes).
- Spread the pecans in a single layer on a baking sheet lined with parchment. Let them cool completely – at least 20 minutes, or pop them in the fridge for 10. (Warm pecans will melt your whipped cream and turn your ice cream into a slushy mess.)
- Whip the cream in the chilled bowl until stiff peaks form – about 3–4 minutes with a hand mixer. You want the cream to hold its shape when you lift the whisk, but not be grainy.
- Fold in the condensed milk, vanilla, and salt. Use a rubber spatula and a gentle hand – you want the mixture to look like a thick ribbon, smooth and uniform. Don't overmix or you'll deflate it.
- Chop the cooled pecans into bite-sized pieces – not too fine, you want some crunch. Reserve a handful for the top, then fold the rest into the cream mixture.
- Pour the mixture into the loaf pan. Smooth the top with the spatula. Press the reserved pecan pieces onto the surface decoratively.
- Freeze uncovered for 4–6 hours, until firm. After it's fully frozen, cover with plastic wrap or transfer to an airtight container to prevent freezer burn.
Notes
Chill your bowl and beaters for best results. Let pecans cool completely before folding. For softer scoopability, add 1 tablespoon bourbon or rum to the base. Store in an airtight container up to 2 weeks. Let sit at room temperature 5-10 minutes before serving for best texture.