Why You’ll Love This Recipe

This recipe is a fantastic way to enjoy a classic favorite in your own kitchen with fresh, high-quality ingredients. It’s customizable depending on your choice of dairy, allowing you to control the creaminess. The buttered pecans bring a delightful crunch and rich nutty flavor, while the optional caramel topping adds a perfect balance of sweetness. Whether served immediately as soft serve or frozen for a firmer texture, it’s sure to impress family and friends.

this Recipe

Ingredients

Ice Cream

• 4 eggs

• 1.5 cups sugar

• 1/2 can (about 7 oz) sweetened condensed milk

• 1.5 tablespoons good quality vanilla

• 4 cups milk (whole, 2%, half and half, or heavy cream – higher fat content makes creamier ice cream)

Buttered Pecans:

• 3/4 cup chopped pecans

• 3 tablespoons butter

• 1 tablespoon sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Ice Cream Base

1. In a large mixing bowl, beat the eggs for 1-2 minutes. Add sugar and continue beating until well combined.

2. Add vanilla, milk, and sweetened condensed milk, blending until smooth. (Optional: You can gently heat this mixture over low heat to cook the eggs, stirring constantly, to ensure safety and a custard-like texture.)

3. Pour the mixture into your ice cream machine and follow the manufacturer’s instructions for processing.

Buttered Pecans

1. Melt butter in a large pan over medium-high heat.

2. Add sugar and stir until dissolved.

3. Add chopped pecans, reduce heat to medium, and gently toss until pecans are toasted (about 5 minutes). Watch closely to avoid burning.

4. Transfer pecans to a plate and let cool.

Final Assembly

1. A few minutes before the ice cream is finished churning, add the buttered pecans to the machine to mix them evenly.

2. Serve immediately as soft serve, or transfer to a freezer-safe container and freeze for 2 to 4 hours until firm.

Optional Caramel Topping

1. Transfer half of the ice cream to a freezer-safe container.

2. Spread a generous amount of caramel over the ice cream layer.

3. Add remaining ice cream on top, then more caramel.

4. Use a butter knife to gently swirl the caramel through the ice cream.

5. Freeze for 2-4 hours before serving.

Servings and Timing

• Servings: Approximately 8 servings

• Preparation time: 15 minutes (plus chilling and processing time)

• Freezing time: 2 to 4 hours (if freezing for firmer ice cream)

Variations

• Use heavy cream or half-and-half for a richer, creamier texture.

• Substitute pecans with toasted walnuts or almonds for a different nutty twist.

• Add a splash of bourbon or rum to the ice cream base for an adult version.

• Mix in chocolate chips or swirl in fudge sauce instead of caramel.

• For a lower-sugar option, reduce the amount of sugar or use a sugar substitute suitable for freezing.

Storage/Reheating

• Store the ice cream in an airtight, freezer-safe container to prevent freezer burn.

• Keep in the freezer for up to 2 weeks for best quality.

• Allow ice cream to sit at room temperature for 5-10 minutes before scooping if it is too hard.

• Do not refreeze melted ice cream to maintain texture and safety.

FAQs

How can I make this recipe without an ice cream machine?

You can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes for 2-3 hours to break up ice crystals and mimic the churning process.

Can I use pasteurized eggs or egg substitutes?

Yes, pasteurized eggs or pasteurized egg products are safer and will work well in this recipe.

How do I prevent ice crystals in my ice cream?

Make sure to churn the ice cream thoroughly and freeze it in an airtight container. Using higher fat dairy also helps reduce ice crystals.

Can I make this recipe dairy-free?

Yes, substitute milk and cream with coconut milk or another creamy non-dairy alternative, though the texture may vary.

What kind of caramel sauce is best for the topping?

Use a good quality store-bought caramel or homemade caramel sauce for best results.

Can I prepare the buttered pecans ahead of time?

Yes, you can make the pecans a day or two in advance. Store them in an airtight container at room temperature.

Is it necessary to cook the ice cream base?

Cooking the base gently (like making a custard) ensures the eggs are safe to eat and improves texture, but some recipes use raw eggs if pasteurized eggs are used.

How do I get crunchy pecans in the ice cream?

Add the pecans towards the end of churning, so they stay crunchy but are evenly distributed.

Can I double the recipe?

Yes, but make sure your ice cream machine can handle the increased volume or process in batches.

How long does the ice cream last in the freezer?

For best taste and texture, consume within 2 weeks of freezing.

Conclusion

This Homemade Butter Pecan Ice Cream recipe is a delicious, classic dessert that you can easily make at home. The creamy base, crunchy buttered pecans, and optional caramel swirl create a perfect balance of flavors and textures. Whether you enjoy it soft right out of the machine or frozen firm, it’s a treat that’s sure to satisfy your sweet tooth and impress guests. Give this recipe a try and enjoy the homemade goodness anytime!

Homemade Butter Pecan Ice Cream Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade Butter Pecan Ice Cream combines a creamy, rich ice cream base with toasted buttered pecans for a delightful crunch and nutty flavor. Sweetened condensed milk and vanilla enhance the smooth texture and irresistible taste, with an optional caramel swirl for extra indulgence.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 10 minutes (including toasting pecans)
• Total Time: 30 minutes plus freezing time (2 to 4 hours)
• Yield: Approximately 8 servings
• Category: Dessert
• Method: Churning (Ice Cream Machine), Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 eggs

1.5 cups sugar

1/2 can (about 7 oz) sweetened condensed milk

1.5 tablespoons good quality vanilla

4 cups milk (whole, 2%, half and half, or heavy cream)

3/4 cup chopped pecans

3 tablespoons butter

1 tablespoon sugar

Instructions

1. In a large mixing bowl, beat the eggs for 1-2 minutes. Add sugar and continue beating until well combined.
2. Add vanilla, milk, and sweetened condensed milk, blending until smooth. (Optional: gently heat over low heat to cook the eggs, stirring constantly, for safety and custard-like texture.)
3. Pour the mixture into your ice cream machine and follow the manufacturer’s instructions for processing.
4. Melt butter in a large pan over medium-high heat. Add sugar and stir until dissolved.
5. Add chopped pecans, reduce heat to medium, and gently toss until pecans are toasted (about 5 minutes), watching closely to avoid burning.
6. Transfer pecans to a plate and let cool.
7. A few minutes before the ice cream finishes churning, add the buttered pecans to the machine to mix them evenly.
8. Serve immediately as soft serve, or transfer to a freezer-safe container and freeze for 2 to 4 hours until firm.
9. For optional caramel topping: layer half the ice cream in a container, spread caramel, add remaining ice cream, add more caramel, and gently swirl with a butter knife. Freeze 2-4 hours before serving.

Notes

• Use heavy cream or half-and-half for a richer texture.
• Substitute pecans with toasted walnuts or almonds for variation.
• Add bourbon or rum for an adult version.
• Mix in chocolate chips or fudge sauce instead of caramel.
• Reduce sugar or use sugar substitute for lower sugar option.
• Store ice cream in an airtight container up to 2 weeks.
• Let ice cream soften 5-10 minutes before scooping if too hard.
• Do not refreeze melted ice cream to maintain texture and safety.
• You can prepare buttered pecans ahead and store at room temperature.
• Pasteurized eggs or egg substitutes are safe alternatives.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 350
• Sugar: 25g
• Sodium: 80mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 150mg