No Churn Butter Pecan Ice Cream
This easy homemade butter pecan ice cream is rich, creamy, and full of buttery toasted pecan flavor. It’s a no-churn butter pecan ice cream made with heavy cream, condensed milk, and no eggs—no cook and no machine required. You’ll see how to make homemade ice cream with simple ingredients and bold flavors in a DIY dessert that’s quick and satisfying.
Ingredients
- 4 tablespoons salted butter
- 1 cup pecans chopped
- 1 cup white sugar divided
- 3 cups heavy cream
- 1 teaspoon salt
- 2 teaspoons vanilla bean paste or equal amount vanilla extract
Instructions
- If the pecans are not already in small pieces, add them to a food processor to chop. Pulse a few times to get a variety of sizes.
- Add the chopped nuts to a medium skillet with 4 tablespoons of butter and ¼ cup of sugar over medium heat. Stir continuously until butter and sugar forms a crust on the nuts.
- Set the nuts aside to cool.
- Beat the heavy cream in a medium mixing bowl until soft peaks form. Do not over beat or the cream will turn into whipped cream (and then butter if you keep going - you don't want butter!).
- Once soft peaks are formed, add the remaining sugar, vanilla, and salt and beat a bit more, but not too much.
- Fold in the cooled buttered pecans.
- Place butter pecan mixture into an airtight ice cream container and freeze for 6-8 hours or overnight.
Nutrition
Calories: 540kcal | Carbohydrates: 30g | Protein: 4g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 360mg | Potassium: 138mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1494IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.4mg
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