Homemade Butter Pecan Ice Cream

Velvety, nutty, and irresistibly creamy—this butter pecan ice cream is pure indulgence in every scoop. If you’ve never made ice cream at home before, this is the perfect recipe to start with! It’s rich, buttery, and packed with toasted pecans, giving you that perfect balance of smooth and crunchy in every bite.

There’s something special about homemade ice cream—the love and care that goes into making it, the anticipation while it chills, and finally, the sheer joy of scooping up a creamy, dreamy bowl of it. If you’re a fan of classic, old-fashioned ice cream flavors, this butter pecan recipe is going to steal your heart!

Why You’ll Love This Butter Pecan Ice Cream

Deep, buttery flavor – The combination of toasted pecans and rich, caramel-like brown sugar makes this ice cream irresistibly delicious. Ultra-creamy texture – Thanks to the perfect mix of heavy cream and egg yolks, this ice cream is silky smooth.
Better than store-bought – You control the ingredients, ensuring every scoop is fresh, pure, and absolutely mouthwatering.
Perfect balance of crunch and cream – Those buttery, toasted pecans add the perfect textural contrast to the luscious ice cream base.

Ingredients for Butter Pecan Ice Cream

You only need a handful of simple ingredients to create this luxurious ice cream:

• 1 cup pecans, chopped – Toasted pecans bring out the deep, nutty flavor.
• 2 tbsp unsalted butter – Adds a rich, buttery depth.
• 1/4 tsp salt – Enhances the flavors and balances the sweetness.
• 2 cups heavy cream – Essential for that ultra-creamy texture.
• 1 cup whole milk – Helps create the perfect ice cream consistency.
• 3/4 cup brown sugar – Gives the ice cream a warm, caramel-like sweetness.
• 4 large egg yolks – Thickens the ice cream base for that custard-like creaminess.
• 1 tsp vanilla extract – Adds a lovely, aromatic touch.

Tools You’ll Need

• Ice cream maker – For churning the base into creamy perfection.
• Medium saucepan – To heat and combine the ingredients.
• Mixing bowls – For whisking the egg yolks and tempering the mixture.
• Whisk – To blend everything smoothly.
• Fine-mesh strainer – For a silky-smooth ice cream base.

this Recipe

How to Make Butter Pecan Ice Cream

Step 1: Toast the Pecans

Melt the butter in a skillet over medium heat, then add the chopped pecans and a pinch of salt. Stir frequently and toast until the pecans are golden brown and fragrant (about 3-4 minutes). Remove from heat and set aside to cool.

Step 2: Heat the Ice Cream Base

In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved. Do not let it boil—just warm it enough to blend everything together.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Slowly add a ladleful of the warm cream mixture to the yolks, whisking constantly to prevent scrambling. Continue adding a little at a time until the yolks are warmed up.

Step 4: Cook the Custard

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency (about 170-175°F). It should coat the back of a spoon.

Step 5: Strain and Cool

Strain the mixture through a fine-mesh sieve to remove any bits of cooked egg. Stir in the vanilla extract, then let the custard cool to room temperature before refrigerating for at least 4 hours (or overnight).

Step 6: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 7: Add the Pecans and Freeze

Gently fold in the toasted pecans, then transfer the ice cream to a container. Freeze for at least 4 hours, or until firm.

What to Serve with Butter Pecan Ice Cream

• Warm brownies – The contrast of warm and cold is heavenly
• Apple pie or pecan pie – A classic Southern pairing
• Caramel sauce – Drizzle a little on top for extra indulgence
• Waffle cones – For a fun, crunchy treat

Tips for the Best Homemade Ice Cream

• Don’t skip the toasting step. Toasting the pecans in butter intensifies their flavor and prevents them from becoming soggy in the ice cream.
• Chill everything. The custard must be completely cold before churning to ensure a smooth texture.
• Use full-fat dairy. Skimping on fat can lead to an icy texture instead of a creamy one.
• Let it soften before scooping. Homemade ice cream freezes harder than store-bought, so let it sit for a few minutes before scooping.

Storage Instructions

Store your butter pecan ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing the lid.

Frequently Asked Questions

Can I make this without an ice cream maker?

Yes. After mixing the custard and chilling it, pour it into a freezer-safe container and stir every 30 minutes for about 3 hours until it reaches an ice cream consistency.

Can I use store-bought pecans?

You can, but toasting them in butter takes the flavor to another level.

Can I use white sugar instead of brown sugar?

Brown sugar gives the ice cream a richer, caramel-like sweetness, but you can use white sugar if needed.

How long does homemade ice cream last?

It’s best enjoyed within two weeks, though it can technically last longer if stored properly.

You’re Going to Love This Ice Cream

Homemade butter pecan ice cream is a true treat—creamy, nutty, and packed with deep, buttery flavor. It’s one of those recipes that will have everyone coming back for more, and once you try it, you might never go back to store-bought again.

If you try this recipe, let me know how it turns out. Leave a comment, rate it, or share a photo on Pinterest. I’d love to see your creations.

More Delicious Recipes to Try

Sourdough Cheesy Breadsticks – The perfect crispy, cheesy side for any meal
Seafood Garlic Butter Dipping Sauce – Rich, buttery, and packed with flavor for all your seafood cravings
Dolly Barsa: A Classic Irresistible Treat – A nostalgic dessert you don’t want to miss

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