Rich, creamy butter pecan ice cream with toasted pecans caramelized in butter and infused with pure vanilla for a classic homemade treat.
Butter Pecan Ice Cream
Ingredients
Half or one-and-a-half batches fit most 1.5-2 quart ice cream makers; churn in batches if yours is small.
- 1 ½ cups (360.0 ml)heavy cream
- ½ cup (120.0 ml)whole milk
- ¾ cup (150.0 g)granulated sugar
- ⅛ tsp (0.5 g)fine sea salt
- 1.0 tbsp (15.0 ml)pure vanilla extract
- ½ cup (113.0 g)unsalted butter
- ¾ cup (75.0 g)pecans, chopped
Make it at home
-
The vanilla
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Instructions
- Chop the pecans into bite-sized pieces.
- Melt the unsalted butter in a medium skillet over medium heat. Add the chopped pecans and cook, stirring frequently, until the pecans are toasted golden brown and fragrant and the butter is browned but not burnt, about 5-7 minutes. Remove from heat and set aside to cool.
- In a saucepan, combine half of the heavy cream (3/4 cup / 180 ml), whole milk, granulated sugar, and fine sea salt. Heat the mixture over medium heat, stirring until the sugar is dissolved, and warm to about 170°F (77°C), but do not boil.
- Remove the pan from heat. Stir in the remaining heavy cream and the vanilla extract.
- Cool the mixture to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled.
- Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.
- Stir in the toasted butter pecans gently to distribute them evenly.
- Transfer the ice cream to an airtight container and freeze for at least 30 minutes or until firm enough to scoop.
- Serve the butter pecan ice cream in bowls or cones.
Tips
- Make sure to brown the butter slowly to develop a rich nutty flavor without burning.
- Use a whole vanilla bean if possible for the most intense vanilla aroma; otherwise, vanilla extract is a good substitute.
Recipe FAQ
How long does it take to make butter pecan ice cream?
Plan on 20 minutes of prep and 10 minutes of cooking, plus 2 hours 30 minutes to chill and freeze. The recipe makes about 1 quart (8 servings).
How should I store butter pecan ice cream?
Store butter pecan ice cream in an airtight container in the freezer for up to 2 weeks. Allow to soften at room temperature 10-15 minutes before scooping.
Can I make butter pecan ice cream ahead?
You can prepare the ice cream base and pecans a day ahead and refrigerate before churning.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tbsp pure vanilla extract (15 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
Whole recipe (8 servings): ~3232 cal · 278g fat · 178g carbs · 20g protein · 171g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 404 calories
What it takes to burn one serving
- Brisk walking 76 min·4.4 mi·~8900 steps
- Walking uphill or incline treadmill 55 min·2.8 mi·~5500 steps
- Moderate cycling 41 min·8.2 mi
- Swimming laps 57 min
- Jogging 40 min·3.3 mi·~6400 steps
- Stair climbing 37 min·~3350 steps
- Dancing 66 min
- Bodyweight circuit training 41 min
- Cleaning, errands, or playing with the dog 94 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
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