This homemade butter pecan ice cream recipe is about to become your new obsession! Creamy, rich, and packed with buttery toasted pecans, this easy ice cream recipe tastes better than anything you’ll find at the store. All you need is 6 simple ingredients and an ice cream maker to create the creamiest butter pecan ice cream you’ve ever had.
This homemade butter pecan ice cream recipe is about to become your new obsession! Creamy, rich, and packed with buttery toasted pecans, this easy ice cream recipe tastes better than anything you’ll find at the store. All you need is 6 simple ingredients and an ice cream maker to create the creamiest butter pecan ice cream you’ve ever had.
As a kid, butter pecan was always my favorite ice cream flavor. There’s something magical about that caramel-like brown sugar base combined with crunchy toasted pecans. Now that I make it at home, I’ll never go back to store-bought! This recipe creates an ultra-creamy, smooth ice cream with the perfect balance of sweet and nutty flavors.
Why This Butter Pecan Ice Cream Recipe Works
This isn’t just another homemade ice cream recipe—this is THE butter pecan ice cream recipe you’ve been searching for. Here’s what makes it special:
No eggs required: Unlike custard-based ice creams, this recipe uses a simple cream base that’s easy to make and doesn’t require tempering eggs.
Toasted pecans are key: Toasting the pecans before adding them to the ice cream brings out their natural oils and creates that signature buttery flavor that makes butter pecan so irresistible.
Brown sugar magic: Light brown sugar gives this ice cream its beautiful caramel color and deep, complex sweetness that white sugar just can’t achieve.
Bourbon enhances flavor: Just one tablespoon of bourbon (optional) enhances the vanilla and pecan flavors without making the ice cream taste boozy. The alcohol also helps keep the texture soft and scoopable.
Candied pecans add crunch: Folding in candied pecans at the end gives you two textures—the infused toasted pecans throughout and crunchy candied pieces in every bite.
What You Need to Make Butter Pecan Ice Cream
Here’s what you’ll need for this homemade butter pecan ice cream recipe:
- Pecans: You’ll use both chopped pecans (for toasting and infusing flavor) and candied pecans (for crunch). You can buy candied pecans or make your own.
- Heavy cream: Creates that rich, creamy texture
- Half and half: Balances the richness without making it too heavy
- Light brown sugar: Gives the ice cream its signature caramel flavor and color
- Vanilla extract: Enhances all the flavors
- Bourbon: Optional, but it adds depth and keeps the ice cream soft
Tips for the Best Homemade Butter Pecan Ice Cream
Toast those pecans: Don’t skip this step! Toasting the pecans in a dry pan for 5-7 minutes releases their oils and intensifies their flavor. You’ll know they’re ready when your kitchen smells amazing.
Chill the base overnight: For the creamiest texture, let your ice cream base chill in the refrigerator for at least 6 hours or overnight. This gives the flavors time to meld and ensures your ice cream churns properly.
Freeze your ice cream maker bowl: If you’re using a Cuisinart-style ice cream maker, make sure the bowl is frozen solid (at least 24 hours) before churning.
Don’t over-churn: Stop churning when the ice cream reaches a soft-serve consistency (usually 15-20 minutes). It will firm up in the freezer.
Fold in candied pecans last: Add the candied pecans after churning so they stay crunchy and don’t get pulverized by the machine.
Freeze before serving: After churning, freeze the ice cream for at least 2 hours to firm up to a scoopable consistency.
Can You Make Butter Pecan Ice Cream Without a Machine?
Yes! While this recipe is written for an ice cream maker, you can make a no-churn version. Here’s how:
- Follow the recipe through step 2 (making the base and chilling it)
- Whip 2 cups of heavy cream to stiff peaks
- Fold the whipped cream into the chilled butter pecan base
- Add candied pecans
- Pour into a loaf pan, cover, and freeze for at least 6 hours
The texture won’t be quite as smooth as churned ice cream, but it’ll still be delicious!
What Ice Cream Maker Do I Recommend?
I use the Cuisinart ICE-21 1.5 Quart Ice Cream Maker and absolutely love it! Here’s why:
- No salt or ice required
- Easy to use and clean
- Compact size (perfect if you don’t have tons of storage)
- Affordable price point
- Makes 1.5 quarts (enough for the family without being huge)
I’m not sponsored by Cuisinart—I just genuinely love this machine as a regular consumer. It’s perfect for anyone who wants to make homemade ice cream without a complicated setup.
Serving Suggestions
This homemade butter pecan ice cream is perfect on its own, but here are some fun ways to enjoy it:
- Pie à la mode: Serve alongside apple pie, pecan pie, or pumpkin pie
- Ice cream sandwiches: Sandwich between chocolate chip cookies
- Sundaes: Top with hot fudge, caramel sauce, and extra pecans
- Milkshakes: Blend with milk for a butter pecan milkshake
- Affogato style: Pour a shot of hot espresso over a scoop
Storage Tips
Freezer storage: Store homemade butter pecan ice cream in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly on the surface before sealing to prevent ice crystals.
Scooping tip: If your ice cream gets too hard, let it sit at room temperature for 5-10 minutes before scooping. Homemade ice cream freezes harder than store-bought because it doesn’t contain stabilizers.
Commonly Asked Questions
Ice crystals form when ice cream isn’t churned properly or is stored incorrectly. Make sure your ice cream maker bowl is completely frozen (24+ hours), churn until it reaches soft-serve consistency, and press plastic wrap directly on the ice cream surface before freezing to prevent ice crystals from forming.
Absolutely! The bourbon adds depth of flavor and helps keep the ice cream soft, but you can omit it or replace it with an extra tablespoon of vanilla extract. The ice cream will be slightly harder when frozen, but still delicious.
Butter pecan ice cream has a brown sugar base that gives it a caramel-like, buttery flavor, and the pecans are toasted in butter before being added. Regular vanilla ice cream with pecans doesn’t have that rich, buttery depth—it’s just vanilla ice cream with nuts added.
Use unsalted pecans so you can control the salt level. If you only have salted pecans, reduce or omit any additional salt in the recipe. The candied pecans can be salted or unsalted based on your preference.
You can buy pre-made candied pecans (like Fresh Gourmet brand) or make your own by tossing pecans with melted butter, brown sugar, and a pinch of cinnamon, then baking at 350°F for 10-15 minutes until caramelized. Let them cool completely before adding to ice cream.
Chilling the base (ideally overnight) does two things: it allows the flavors to develop and meld together, and it ensures your ice cream churns properly. A cold base churns faster and creates a smoother, creamier texture with smaller ice crystals.
Homemade ice cream is best within the first week but will keep for up to 2 weeks in an airtight container. After that, it may develop ice crystals or lose its creamy texture. Unlike store-bought ice cream, homemade versions don’t contain stabilizers, so they’re best enjoyed fresh.
You can, but you’ll lose the signature buttery, caramel flavor that makes butter pecan special. Brown sugar contains molasses, which gives this ice cream its characteristic taste and golden color. I highly recommend sticking with light brown sugar.
Similar Recipes
If you like ice cream recipes like this, you will enjoy the ones below:
- Easy Pumpkin Ice Cream
- Simple Vanilla Bean Ice Cream Recipe
- Salted Caramel Corn Ice Cream Recipe
- Baked Apple Ice Cream Bowls – Easy Fall Dessert Recipe
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Homemade Butter Pecan Ice Cream Recipe
- Total Time: 8 hours 10 mins
- Yield: 8 1x
Description
This homemade butter pecan ice cream is creamy, rich, and loaded with toasted pecans! Easy recipe with no eggs. Better than any store-bought version!
Ingredients
- 1/2 c. chopped pecans
- 1/2 c. candied pecans ( I used Fresh Gourmet)
- 1 c. half and half
- 1 c. light brown sugar
- 2 c. heavy cream
- 1 tbsp. Vanilla extract
- 1 tbsp. Bourbon
Instructions
- Using a medium sized saute pan, turn the heat on medium high and add the chopped pecan. Allow the pecans to toast for 5-7 minutes until aroma is released. Remove from heat and set aside.
- In a medium sauce pan, add the half and half, heavy cream, brown sugar, toasted pecans, vanilla extract, and Bourbon.
- Bring to a simmer heat, stir occasionally until sugar dissolves. Remove from heat and allow to cool.
- Pour in plastic airtight container and place in the refrigerator for, at least, 6 hours or overnight.
- Pour the mixture in the ice cream maker according to manufacturer instructions and allow to churn for 15-20 minutes until thickened. Using a rubber spatula, fold in the candied pecan pieces and place in a container for 2 hours before serving.
- Prep Time: 8 hours
- Cook Time: 10 mins
- Category: Dessert
- Method: Freeze
- Cuisine: American
Nothing quite like homemade ice cream and nothing quite like butter pecan ice cream… so why not? …right??? Well done. Absolutely wonderful way to bring out the best for summer time!
Thank you Milican!