This creamy butter pecan ice cream is a dream come true for nut lovers! With crunchy pecans and a buttery flavor, it’s perfect for warm days.
You know what’s great? You can whip this up at home without any fancy tools! I love enjoying a scoop while watching my favorite movie. Yum!
Key Ingredients & Substitutions
Pecans: The star of this dish! Toasting elevates their flavor. Can’t find pecans? Try walnuts or almonds for a different nutty taste, but keep the butter for that rich flavor!
Unsalted Butter: Use unsalted to control the saltiness. You could use margarine if you’re dairy-free, though it might alter the creaminess a bit.
Brown Sugar: It gives a nice caramel flavor. If you’re out, replace it with granulated sugar and a teaspoon of molasses for a similar effect!
Heavy Cream & Whole Milk: For creamy texture, but you can substitute half and half or coconut milk for a lighter or dairy-free option. Keep in mind this will affect the richness.
Vanilla Extract: Use pure vanilla for the best flavor. In a pinch, vanilla bean paste or even vanilla extract can work, though the flavor will differ slightly.
How Do You Get the Perfectly Toasted Pecans?
Toasting pecans is key to enhancing their flavor—just be careful! Here’s how you can do it:
- Heat a skillet on medium. Melt the butter, then add the pecans and brown sugar.
- Stir frequently for about 5-7 minutes. Watch closely to avoid burning—once they start smelling nutty, they’re nearly ready!
- Remove from heat and let them cool. They will become crunchier as they cool down.
When toasted properly, the pecans add a delightful crunch and flavor that makes this ice cream special. Enjoy your ice cream-making adventure!
Easy Homemade Butter Pecan Ice Cream
Ingredients You’ll Need:
For the Ice Cream:
- 1 cup pecan halves
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup packed brown sugar (light or dark)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful treat takes about 15 minutes of active preparation time. After that, you’ll need at least 4 hours to chill and freeze the ice cream. Definitely worth the wait for such a creamy, delicious dessert!
Step-by-Step Instructions:
1. Toast and Butter Pecans:
First, in a skillet over medium heat, melt the unsalted butter. Once it’s melted, add the pecan halves and brown sugar to the skillet. Stir constantly for about 5-7 minutes, until the pecans are toasted and caramelized. Keep a close eye on them so they don’t burn! Once done, remove from heat and let them cool.
2. Prepare Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Mix until the sugar is fully dissolved—this will be the base for your ice cream.
3. Mix Pecans with Base:
Once your toasted pecans have cooled a bit, you can chop them coarsely if you like smaller pieces in your ice cream, or leave them whole for bigger chunks. Stir the pecans (along with any buttery sugar mixture left in the skillet) into your ice cream base.
4. Chill the Mixture:
Now, cover the mixture and place it in the refrigerator to chill for at least 2 hours. If you can wait, overnight is even better! This cooling step is essential for a creamy texture.
5. Churn the Ice Cream:
After chilling, pour the cold mixture into your ice cream maker. Churn according to the manufacturer’s instructions—this usually takes about 20-25 minutes, until the mixture reaches a soft-serve consistency.
6. Freeze:
Transfer the churned ice cream into an airtight container. To prevent ice crystals, place a piece of parchment paper directly onto the ice cream’s surface before sealing with a lid. Freeze for at least 4 hours, or until firm.
7. Serve:
When you’re ready to enjoy your buttery pecan ice cream, let it sit at room temperature for about 5 minutes to soften slightly—this makes for easier scooping. Dive in and enjoy your delicious, homemade treat!
This recipe creates a rich, creamy ice cream that’s bursting with buttery toasted pecan flavor, perfect for a hot day or anytime you crave a sweet treat. Enjoy every scoop!
FAQ for Easy Homemade Butter Pecan Ice Cream
Can I Use Other Nuts Besides Pecans?
Absolutely! If pecans aren’t your favorite or you can’t find them, walnuts or almonds make great substitutes. Just keep in mind that the flavor and texture will change slightly.
How Do I Store Leftover Ice Cream?
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, place a piece of parchment paper directly on the surface before sealing. It should stay fresh for about 2-3 weeks!
Can I Make This Ice Cream Without an Ice Cream Maker?
Yes, you can! Pour the chilled mixture into a shallow dish and freeze it. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, repeating until it reaches your desired texture (about 3-4 hours).
How Can I Make This Recipe Dairy-Free?
You can use coconut cream or almond milk instead of heavy cream and whole milk for a dairy-free version. Just make sure to check the labels to avoid any unwanted ingredients! Keep in mind that using these alternatives may slightly change the flavor and creaminess.
