Butter Pecan Ice Cream

Butter pecan ice cream is easy to make at home without an ice cream machine. Rich and creamy vanilla ice cream is filled with homemade candied pecans.

Prep Time 15

Freezing Time 4

Total Time 4 15

Servings servings

Author Heather

Ingredients

16 ounces (454 g) heavy cream
14 ounces (397 g) sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
¼ cup (53) brown sugar
1 cup (114 g) chopped pecans
¼ teaspoon ground cinnamon

Instructions

In a large bowl, add heavy cream. Using a hand mixer or stand mixer, whip until stiff peaks are achieved, about 3 minutes.
In a separate bowl, add sweetened condensed milk and vanilla extract. Stir to combine. Set aside.
In a saucepan over medium heat, add butter and brown sugar. Once melted, add chopped pecans and cinnamon, stirring to coat. Cook for about 2-3 minutes, or until pecans begin to look sticky and mixture thickens slightly. Remove from heat and pour pecans into sweetened condensed milk mixture. Stir to combine.
Gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. The mixture should look fluffy.
Pour mixture into a 9x5 loaf pan (or any container that will hold 6 cups). Cover and freeze immediately for about 4-5 hours or until firm.

Video

Notes

Depending on the temperature of your freezer, ice cream may need to be frozen overnight to freeze solid.
Pecans can be substituted with any chopped nuts, like walnuts or hazelnuts.
No churn ice cream will keep for up to 3 months in a tightly sealed container in the refrigerator.

Nutrition