07/02/2026
๐บ๐ธ๐๐๐จ-๐๐ก๐ฎ๐ซ๐ง ๐๐ฎ๐ญ๐ญ๐๐ซ ๐๐๐๐๐ง ๐๐๐ ๐๐ซ๐๐๐ฆ๐ฆ๐บ๐ธ Buttery, rich, and loaded with crunchy pecansโthis homemade Butter Pecan Ice Cream is everything you love about a classic scoop, without the need for an ice cream machine!
If you're a butter pecan fan, this easy no-churn recipe is sure to become a favorite. Made with simple ingredients, it has a velvety, creamy texture, toasted buttery pecans in every bite, and just the right touch of maple and vanilla flavor.
It's the perfect frozen treat for Fourth of July celebrations, backyard barbecues, or simply cooling off on a hot summer day. One scoop is never enough!
๐ต ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
- 2 cups cold heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ยฝ teaspoon pure maple extract
- 2 tablespoons unsalted butter
- ยผ cup packed brown sugar
- 1 cup chopped pecans
- ยผ teaspoon ground cinnamon
- Toasted chopped pecans or pecan halves, for garnish (optional)
๐ด ๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
1. In a small saucepan, whisk together the sweetened condensed milk and egg yolk. Cook over medium heat, stirring constantly, until the mixture just begins to simmer. Continue cooking for about 2 minutes to safely cook the egg yolk. Remove from the heat.
2. Stir in the vanilla extract and maple extract until well combined. Set aside to cool slightly.
3. In a large skillet over medium heat, melt the butter. Stir in the brown sugar until dissolved.
4. Add the chopped pecans and ground cinnamon, stirring to coat evenly. Cook for 2โ3 minutes, allowing the pecans to become fragrant and lightly toasted.
5. Remove from the heat and fold the warm pecan mixture into the sweetened condensed milk mixture. Stir until fully incorporated and let cool.
6. Using a stand mixer fitted with a chilled whisk attachmentโor a hand mixer with chilled beatersโwhip the cold heavy cream until stiff peaks form, about 3 minutes.
7. Gently fold the whipped cream into the cooled pecan mixture using a spatula. Continue folding until no streaks remain, being careful not to overmix so the mixture stays light and airy.
8. Pour the mixture into a loaf pan or freezer-safe container.
9. Cover tightly with plastic wrap or a lid and freeze.
For a soft-serve consistency: Freeze for 4โ6 hours.
For traditional scoopable ice cream: Freeze overnight.
๐ฝ๐๐๐ค๐ง๐ ๐จ๐๐ง๐ซ๐๐ฃ๐, ๐๐๐ง๐ฃ๐๐จ๐ ๐ฌ๐๐ฉ๐ ๐ฉ๐ค๐๐จ๐ฉ๐๐ ๐๐๐ค๐ฅ๐ฅ๐๐ ๐ฅ๐๐๐๐ฃ๐จ ๐ค๐ง ๐ฌ๐๐ค๐ก๐ ๐ฅ๐๐๐๐ฃ ๐๐๐ก๐ซ๐๐จ, ๐๐ ๐๐๐จ๐๐ง๐๐. ๐๐๐ค๐ค๐ฅ, ๐จ๐๐ง๐ซ๐, ๐๐ฃ๐ ๐๐ฃ๐๐ค๐ฎ ๐๐ซ๐๐ง๐ฎ ๐๐ช๐ฉ๐ฉ๐๐ง๐ฎ, ๐ฃ๐ช๐ฉ๐ฉ๐ฎ ๐๐๐ฉ๐!
๐๐ข๐ฉ๐ฌ
Chill your mixing bowl and whisk before whipping the cream for the fluffiest texture.
Store covered in the freezer for up to 2 weeks for the best flavor and texture.
