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Butter Pecan Ice Cream3

Easy Homemade No-Churn Butter Pecan Ice Cream

Course: Dessert
Cuisine: American, Southern
Keyword: ice cream
Prep Time: 10 minutes
Cook Time: 5 minutes
Freeze: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 persons
Author: Kenneth
This easy homemade butter pecan ice cream recipe is rich in butter, pecans, and creamy flavor.
Print Recipe


  • ½ cup chopped pecans
  • 4 tablespoons butter 1 tablespoon cold, 3 tablespoons melted
  • 2 tablespoons dark brown sugar
  • 2 cups cold heavy cream
  • ¼ teaspoon kosher salt
  • 14 oz. sweet condensed milk
  • 1 ½ teaspoons vanilla extract


  • Turn on the heat to medium-high in a fry small skillet toast pecans for 3-5 minutes, constantly stirring until pecans are fragrant. Remove from heat, add 1 tablespoon of butter and dark brown sugar, stir to combine and cool.
  • In a stand mixer or a bowl with a hand mixer, whip heavy cream and kosher salt until stiff peaks form, about 1 ½ minutes. Fold in condensed milk, make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
  • In a small bowl, combine cooled melted butter and vanilla. Fold butter mix and pecans into the ice cream base. Pecans should be evenly distributed and covered in an ice cream base.
  • Transfer to dish and cover and pop in the freezer overnight before enjoying. Set ice cream out for 2 minutes before serving