Butter Pecan Ice Cream
A creamy homemade Butter Pecan Ice Cream packed with nutty flavor and sweetness, perfect for warm days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 450 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 2 tablespoons light or dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 1/2 cups chopped pecans
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and toast the chopped pecans on a baking sheet for 8–10 minutes.
- Whisk together the sweetened condensed milk, brown sugar, vanilla, and salt in a large mixing bowl.
- Whip the heavy cream in a separate bowl until medium peaks form.
- Fold the whipped cream into the condensed milk mixture gently.
- Add the toasted pecans and melted butter, folding gently until even.
- Pour the mixture into an airtight container and freeze for at least 4–6 hours.
- Scoop and serve after letting it sit for about 10 minutes.
Notes
Serve in bowls or cones, and consider drizzling with caramel sauce or garnishing with extra pecans.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 24g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Butter Pecan Ice Cream, homemade ice cream, dessert recipe, summer treats, pecans