Homemade Butter Pecan Ice Cream
Indulge in the creamy, dreamy world of homemade butter pecan ice cream, a classic dessert that’s rich and nutty, perfect for summer evenings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 480 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 2 tablespoons light or dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 1/2 cups chopped pecans, toasted
- 2 tablespoons unsalted butter, melted
Instructions
- Toast the pecans in a dry skillet over medium heat for about 3–5 minutes until golden brown and fragrant. Set aside to cool.
- Mix the sweetened condensed milk, brown sugar, vanilla extract, and salt in a large bowl until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form, about 2-4 minutes.
- Combine the whipped cream into the sweetened condensed milk mixture, folding gently to minimize deflation.
- Add the cooled toasted pecans and melted butter, folding until evenly distributed.
- Chill the mixture in an airtight container and freeze for at least 4-6 hours or overnight.
Notes
For a creamier texture, churn the ice cream in an ice cream maker for about 20-30 minutes before freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: butter pecan ice cream, homemade ice cream, dessert