Butter Pecan Ice Cream
When I was growing up, Butter Pecan Ice Cream always felt like the flavor of summer nights and Southern comfort. It wasn’t flashy like strawberry swirl or trendy like matcha—no, it was something deeper. The creamy base, the warmth of toasted pecans, and that signature buttery undertone made it feel timeless. It was the ice cream my grandma swore by, and I can still remember her freezer stocked with pints just for our visits.
As I started making it at home, I realized how underrated this flavor really is. Butter Pecan doesn’t need mix-ins or ribbons to impress—it’s elegant in its simplicity. And when you make it from scratch, it becomes a rich, nostalgic treat that’s just as indulgent as any gourmet dessert. I take extra care to toast the pecans to bring out their nutty aroma and stir them into a custard that’s luscious and smooth, with real vanilla and just the right amount of salt to balance the sweetness.
Whether you’re scooping it into a cone, sandwiching it between cookies, or just enjoying a bowl late at night, this Butter Pecan Ice Cream delivers that dreamy, buttery flavor every time. It’s classic, comforting, and utterly satisfying.
If you love desserts that celebrate pecans, you’ll also want to try my Irresistible Pecan Pie Bites or the nostalgic Cinnamon Donut Bread Recipe, both of which pair beautifully with a scoop of this ice cream.
Why You’ll Love This Butter Pecan Ice Cream
This homemade Butter Pecan Ice Cream is the perfect balance of creamy and crunchy. You’ll love the richness of the custard base, the toasty flavor of the pecans, and the buttery depth that sets it apart from other vanilla-based recipes. It’s an elevated, small-batch indulgence that feels like something out of an old-fashioned creamery. Best of all, it’s easy to make and way better than anything store-bought.
How to Make Butter Pecan Ice Cream
Step 1: Toast the Pecans
Start by toasting your chopped pecans in a bit of butter. Melt two tablespoons of unsalted butter in a skillet over medium heat, then add one cup of pecans. Stir frequently for about 5–7 minutes until they are fragrant and slightly darkened. Let them cool while you make the custard base.
Step 2: Prepare the Custard Base
In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of brown sugar, and a pinch of salt. Heat the mixture over medium heat until it’s steaming but not boiling. In a separate bowl, whisk 4 large egg yolks. Slowly add about a cup of the hot cream mixture into the yolks, whisking constantly to temper them, then pour the yolk mixture back into the saucepan.
Step 3: Cook the Custard
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. This takes about 8–10 minutes. Do not let it boil.
Step 4: Chill the Base
Strain the custard into a clean bowl, then stir in 1 tablespoon of vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 5: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost set, stir in the cooled toasted pecans.
Step 6: Freeze Until Firm
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours until firm.
Recipe Variations and Possible Substitutions
If you want a dairy-free version, use coconut cream and almond milk in place of the heavy cream and whole milk. Substitute the brown sugar with coconut sugar for a slightly different sweetness. For a more intense nutty flavor, add a splash of bourbon or maple extract.
You can also fold in bits of toffee or swirl in caramel for an extra decadent version. And if you’re short on time, use store-bought toasted pecans and skip the toasting step.
Serving and Pairing Suggestions
Butter Pecan Ice Cream is indulgent on its own, but you can dress it up in a variety of delicious ways. Serve it in a waffle cone for a classic touch or scoop it onto a warm brownie for a decadent dessert. It pairs beautifully with buttery pies like apple or pecan, enhancing the nutty richness. I also love adding a dollop onto pancakes or waffles for a luxurious brunch treat.
You can make it the star of an ice cream sandwich by pressing scoops between homemade cookies or layer it into a trifle with caramel sauce and crumbled pound cake. And don’t overlook a simple pairing with strong coffee—affogato style—for a grown-up twist.
Storage and Reheating Tips
Store your Butter Pecan Ice Cream in an airtight, freezer-safe container. Press a piece of plastic wrap or parchment paper directly on the surface before sealing to prevent ice crystals from forming. It will keep well in the freezer for up to 2 weeks, though it’s best enjoyed within the first few days when the texture is creamiest.
If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping. Avoid microwaving the container, as that can ruin the smooth texture.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! After chilling the custard base, pour it into a shallow dish and freeze. Stir every 30 minutes for about 2–3 hours to break up ice crystals until it’s scoopable.
Can I use salted butter for toasting pecans?
You can, but I recommend reducing or omitting the added salt in the custard base to avoid an overly salty result.
What’s the best way to toast pecans evenly?
Keep the heat medium and stir frequently. Don’t walk away—they can burn quickly! You can also toast them in the oven at 350°F for about 10 minutes.
Can I use maple syrup instead of brown sugar?
Yes, but it will change the flavor slightly and make the custard a bit thinner. You may need to simmer it a little longer to thicken properly.
How long should I churn the ice cream?
It depends on your machine, but most ice cream makers take 20–25 minutes. You’re looking for a soft-serve consistency before transferring it to the freezer.
Related Recipe You’ll Like
If Butter Pecan Ice Cream has won you over, you’ll love other rich, nutty, and comfort-inspired recipes I’ve shared. Try the Irresistible Pecan Pie Bites for a bite-sized, buttery dessert that mirrors the same pecan goodness. If you prefer something with a cozy, baked vibe, the Cinnamon Donut Bread Recipe is the perfect nostalgic treat to pair with a scoop of this ice cream.
Another great complement to this ice cream is the Cherry Chocolate Cheesecake—its rich and fruity profile contrasts beautifully with the creamy nuttiness of the Butter Pecan.
Save and Share This Recipe for Later
If this Butter Pecan Ice Cream recipe made your mouth water, don’t forget to pin it to your Pinterest board so you can find it whenever the craving hits. Sharing is caring—send it to a friend who loves homemade ice cream, or post it on your favorite Facebook food group. Whether it’s for summer BBQs, cozy nights in, or family celebrations, this recipe is one to keep and share. Help spread the love for classic, homemade comfort desserts!
Butter Pecan Ice Cream
This rich and creamy Butter Pecan Ice Cream is a nostalgic homemade dessert that combines a velvety vanilla custard base with the warm crunch of toasted pecans and a buttery undertone. Perfect for summer treats, cozy nights, or family celebrations, this small-batch recipe rivals anything store-bought. Each scoop delivers a satisfying balance of sweetness, nutty texture, and creamy indulgence. Whether served in cones, bowls, or as a complement to baked goods, it’s a classic you’ll return to again and again.
Ingredients
- 1 cup chopped pecans
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- Pinch of salt
- 4 large egg yolks
Instructions
- Toast the pecans in a skillet with butter over medium heat for 5–7 minutes. Cool and set aside.
- Heat heavy cream, milk, brown sugar, and salt in a saucepan until steaming.
- In a separate bowl, whisk egg yolks. Slowly temper with hot cream, then return to saucepan.
- Stir constantly over medium-low heat until custard thickens and coats a spoon.
- Strain custard into a bowl. Stir in vanilla. Cool, then refrigerate for 4 hours or overnight.
- Churn in an ice cream maker per manufacturer’s instructions. Add toasted pecans at the end.
- Freeze in an airtight container until firm, at least 4 hours.
Notes
- For a deeper flavor, use dark brown sugar.
- You can toast the pecans in the oven at 350°F for 8–10 minutes instead.
- Add a swirl of caramel or bits of toffee for a gourmet twist.
- For a dairy-free version, substitute with coconut cream and almond milk.
