There’s something absolutely magical about this Butter Pecan Ice Cream Recipe that never fails to bring smiles and cozy feelings. Imagine a luscious, creamy base perfectly flavored with hints of cinnamon and vanilla, loaded with warm, buttery toasted pecans that add irresistible crunch. It’s a classic ice cream that balances sweetness and rich nuttiness so effortlessly, making every spoonful feel like a comforting hug. Whether you’re cooling off in the summer or craving a nostalgic treat anytime, this Butter Pecan Ice Cream Recipe is truly a soul-satisfying delight you’ll want to make again and again.

Ingredients You’ll Need

The image shows several glass bowls and measuring cups of different sizes arranged neatly on a white marbled surface. At the front center, there is a round glass bowl filled with brown pecans, and next to it on the left is a small square of yellow butter. Behind the pecans, there is a small clear bowl with a light brown block, likely brown sugar. To the left of the brown sugar, a small round bowl holds three bright orange egg yolks. Behind these bowls, two larger glass measuring cups contain white and off-white liquids, with red measurement markings on their sides. To the right, there are three more small glass bowls filled with white sugar, a white powder (likely flour), and light brown spices. The background is also white marbled, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients are the secret to a sublime Butter Pecan Ice Cream Recipe. Each component plays an essential role—from the richness of heavy cream and egg yolks that create a perfectly creamy custard, to the gentle warmth of cinnamon and the sweet crunch of toasted pecans that explode with flavor and texture.

  • 2 cups heavy cream: Provides a lush, creamy base essential for smooth ice cream.
  • 1 cup whole milk: Lightens the custard while adding a subtle dairy richness.
  • 1/3 cup light brown sugar: Brings deep molasses sweetness and moisture to the mix.
  • 1/3 cup white granulated sugar: Adds pure sweetness and helps with freezing texture.
  • 4 egg yolks: The key to a custard base that’s rich, silky, and perfectly stable.
  • 1 tsp vanilla extract: Enhances every flavor with a lovely warm aroma.
  • 1/4 tsp almond extract (optional): Offers a subtle nutty depth that complements the pecans beautifully.
  • 1/2 tsp salt: Balances sweetness and amplifies all the other flavors.
  • 1/2 tsp cinnamon (optional): Adds a gentle spicy warmth without overpowering.
  • 3 tbsp butter: Essential to perfectly toast pecans with silky richness.
  • 1 cup chopped pecans: The star nut that offers crunch and buttery flavor.
  • 1/4 tsp salt: A pinch to sprinkle on pecans, enhancing their natural flavor.
  • 1 tbsp sugar: Helps caramelize the pecans for that irresistible glaze.
TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Butter Pecan Ice Cream Recipe

Step 1: Make the Custard Base

We start by preparing the rich custard that makes this Butter Pecan Ice Cream Recipe so luxuriously creamy. Whisk the egg yolks with cinnamon, vanilla, and almond extract, giving the ice cream its fragrant backbone. Then gently heat the cream, milk, sugars, and salt until warm and sweetened, careful not to scald. Temper the eggs with the warm mixture to avoid curdling, then combine everything and cook gently to 170°F. This careful process builds the silky texture that melts on your tongue.

Step 2: Chill the Custard

Once cooked, the custard needs to cool deeply to develop flavor and proper thickness. Transfer it to a container, cover tightly, and refrigerate for at least 4 hours or overnight. Patience here pays off with an ice cream base that’s perfectly set and ready for churning.

Step 3: Make the Butter Pecans

While the custard chills, let’s make the star mix-in: butter pecans. Melt butter in a skillet, then whisk in sugar and salt until dissolved. Toss in the chopped pecans and toast them over medium heat, stirring constantly until golden and fragrant—this caramelizes the sugar and coats the pecans in rich butter, creating that addictive crunch you crave in every bite.

Step 4: Churn the Ice Cream

With chilled custard and cooled pecans ready, pour the base into your ice cream maker. Churn according to your machine’s instructions, usually about 20 minutes, until the texture is thick, creamy, and velvety. Stir in the butter pecans right at the end so they’re evenly distributed without losing their delightful crunch.

Step 5: Serve or Freeze

You can enjoy your Butter Pecan Ice Cream Recipe immediately as a soft-serve treat, or transfer it to an airtight container and freeze for a few hours to firm up to classic scoopable perfection. Either way, every spoonful is pure joy.

How to Serve Butter Pecan Ice Cream Recipe

The image shows two parts: on the left, a white ice cream maker filled with creamy, light beige ice cream with small brown nut pieces mixed in, and a silver spoon stuck inside the ice cream with a woman's hand about to scoop some out. On the right, a white bowl with a honeycomb pattern holds three large scoops of the same nutty ice cream, topped with small brown nut pieces. The bowl sits on a white marbled surface with a glass jar filled with nuts and a bottle of milk blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your serving by sprinkling chopped extra toasted pecans or drizzling warm caramel sauce on top. A light dusting of cinnamon also adds a lovely spicy aroma and an inviting look. Whipped cream on the side makes a cloud-like topper for an indulgent dessert experience.

Side Dishes

This Butter Pecan Ice Cream Recipe pairs beautifully with warm desserts like apple pie or chocolate brownies. The cold and nutty ice cream contrasts perfectly with warm, gooey textures, making it an ideal companion for any dessert table centerpiece.

Creative Ways to Present

Get creative by serving this ice cream in toasted waffle cones or inside hollowed-out pecan praline cups for a stunning presentation. You can also layer it with salted caramel sauce and pecan brittle in parfait glasses for an elegant dessert that dazzles at parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butter Pecan Ice Cream Recipe in an airtight container to maintain its creamy texture and prevent ice crystals from forming. Keeping it tightly sealed helps preserve the fresh nutty flavor and prevents the ice cream from absorbing other fridge odors.

Freezing

For the best texture upon freezing, cover the ice cream container with plastic wrap before sealing it with a lid. Place the container in the coldest part of your freezer. This keeps the ice cream firm but scoopable and protects those toasted pecans from going soggy.

Reheating

Since this is ice cream, reheating isn’t recommended. Instead, let it sit at room temperature for a few minutes if too hard straight out of the freezer. This softens the ice cream slightly and makes scooping effortless without losing any of its creamy quality.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds can be used if you prefer, but pecans offer that signature buttery, slightly sweet flavor that defines this recipe.

Do I need an ice cream maker to make this recipe?

While an ice cream maker gives the best texture by churning properly, you can also freeze the custard and stir it every 30 minutes to help break up ice crystals for a homemade feel.

Why do I need to temper the eggs?

Tempering gently warms the egg yolks so they don’t scramble when added to the hot cream. It’s key for achieving a smooth custard base without lumps.

Can I make this vegan or dairy-free?

This original Butter Pecan Ice Cream Recipe uses dairy and eggs, but you could experiment with dairy alternatives and egg replacements, although the flavor and texture will differ.

How long does this ice cream keep in the freezer?

Properly stored, this butter pecan ice cream stays fresh and delicious for up to 2 weeks, while maintaining its texture and nutty flavor.

Final Thoughts

This Butter Pecan Ice Cream Recipe is such a wonderful classic to have in your dessert repertoire. It’s simple in ingredients but rich in flavor and texture, with that perfect balance of creamy custard and crunchy buttery pecans. Sharing it with friends or savoring it solo, it’s always a crowd-pleaser worth the time and care it takes. I hope you give it a try and fall in love with this timeless treat just as much as I have!

Print

Butter Pecan Ice Cream Recipe

Butter Pecan Ice Cream Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

This rich and creamy Butter Pecan Ice Cream recipe combines a smooth custard base infused with vanilla and cinnamon with buttery toasted pecans for a classic, indulgent dessert. With a perfect balance of sweet, nutty, and creamy flavors, this homemade ice cream is churned to silky perfection and can be enjoyed immediately or frozen for a firmer texture.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Churning
  • Cuisine: American

Ingredients

Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup light brown sugar
  • 1/3 cup white granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)

Butter Pecans

  • 3 tbsp butter
  • 1 cup chopped pecans
  • 1/4 tsp salt
  • 1 tbsp sugar

Instructions

  1. Prepare the Custard Base: Separate the 4 egg yolks into a mixing bowl. Add the ground cinnamon, vanilla extract, and almond extract, then whisk together and set aside.
  2. Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, light brown sugar, white granulated sugar, and a pinch of salt. Whisk over medium heat until the sugars dissolve and the mixture is warm but not scalding. Reduce heat to low.
  3. Temper the Eggs: Slowly remove about 1 cup of the warm cream mixture and gradually whisk it into the egg yolk mixture to temper them. Then slowly pour the tempered eggs back into the saucepan while whisking constantly.
  4. Cook the Custard: Increase heat to medium and cook the mixture, whisking frequently, until it reaches 170°F. Avoid exceeding this temperature to prevent curdling. Immediately remove from heat and transfer to a heat-safe container, cover, and refrigerate for at least 4 hours or overnight to chill.
  5. Prepare Butter Pecans: In a skillet set over high heat (preferably not non-stick), melt the butter. Add the sugar and a pinch of salt, whisking until the sugar fully dissolves. Add the chopped pecans, reduce heat to medium, and toast for 4-5 minutes while stirring constantly until golden brown and fragrant. Remove from heat and allow to cool completely on a plate.
  6. Churn the Ice Cream: Once the custard is completely chilled, stir it well and pour into your ice cream maker. Churn according to the manufacturer’s instructions, typically about 20 minutes, until thick and creamy.
  7. Add Pecans and Serve: Mix the cooled pecans into the churned ice cream until evenly distributed. Serve immediately as soft-serve or transfer to an airtight container and freeze for several hours to firm up before serving.

Notes

  • Tempering the eggs is essential to prevent scrambling when mixing with hot cream.
  • Use a candy or instant-read thermometer to monitor the temperature accurately.
  • Butter pecans add texture and flavor; ensure to toast them carefully to avoid burning.
  • If you don’t have an ice cream maker, freeze the custard mixture in a shallow container and stir every 30 minutes until it firms up.
  • For a nut-free version, omit the pecans and substitute with toasted seeds if desired.

Similar Posts

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments