When summer heat calls for something indulgent yet refreshing, there’s nothing quite like homemade butter pecan ice cream. Unlike store-bought tubs that rely on artificial flavors, this recipe is made with real butter, toasted pecans, and velvety cream—resulting in a flavor so rich and nutty, it could easily become your all-time favorite.
What makes this version extra special is the brown butter base, which adds a deep caramelized note, paired with perfectly toasted pecans that bring crunch and warmth in every bite. It’s classic, creamy, and completely irresistible.
Why You’ll Love This Recipe
✔️ Unmatched flavor – made with real butter and fresh pecans
✔️ Creamy texture – thanks to a custard-style ice cream base
✔️ Customizable – easily adapted to keto, dairy-free, or no-churn versions
✔️ Perfect for any occasion – summer gatherings, family dinners, or a cozy night in
Ingredients You’ll Need
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk (or half-and-half for lighter texture)
- 4 large egg yolks
- ¾ cup brown sugar (light or dark, depending on flavor depth)
- 4 tbsp unsalted butter (for browning)
- 1 tsp pure vanilla extract
- Pinch of salt
For the Pecans:
- 1 ½ cups pecans, roughly chopped
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- Pinch of sea salt
Step-by-Step Instructions
1. Toast the Pecans
- In a skillet, melt 2 tbsp butter over medium heat.
- Add pecans, brown sugar, and a pinch of salt.
- Stir for 3–4 minutes until pecans are golden and caramelized.
- Transfer to parchment paper to cool.
Pro Tip: Don’t over-toast—pecans can turn bitter quickly.
2. Make the Brown Butter Base
- In a saucepan, melt 4 tbsp butter over medium heat.
- Cook until golden brown with a nutty aroma (about 5 minutes).
- Remove from heat immediately to prevent burning.
3. Create the Custard Base
- In a mixing bowl, whisk egg yolks and brown sugar until thick.
- In a separate pot, warm milk, cream, salt, and brown butter until steaming (do not boil).
- Slowly temper the hot cream into the egg mixture, whisking constantly.
- Return mixture to saucepan and cook over low heat until it coats the back of a spoon (170°F).
- Remove from heat, stir in vanilla, and let cool.
4. Chill and Churn
- Cover custard and refrigerate for at least 4 hours (overnight is best).
- Pour chilled mixture into your ice cream maker and churn according to manufacturer’s instructions.
- Add toasted pecans in the last 5 minutes of churning.
5. Freeze and Serve
- Transfer ice cream to an airtight container.
- Freeze 4–6 hours until firm.
- Scoop, drizzle with caramel, and enjoy!
Variations to Try
- Maple Butter Pecan → Replace brown sugar with maple syrup.
- Bourbon Butter Pecan → Add 1 tbsp bourbon to custard before chilling.
- Keto Butter Pecan → Swap sugar with monk fruit or erythritol.
- Dairy-Free Butter Pecan → Use coconut cream + almond milk.
Serving & Pairing Ideas
- Top with warm caramel sauce or a drizzle of honey.
- Serve alongside pecan pie or brownies.
- Scoop into waffle cones or mason jars for parties.
Storage & Shelf Life
- Store in a freezer-safe airtight container for up to 2 weeks.
- To prevent freezer burn, place a layer of parchment paper directly on top of the ice cream before sealing.
- If too firm, let it sit at room temperature for 5 minutes before scooping.
Nutritional Information (per serving, approx.)
- Calories: 320
- Fat: 24g
- Carbohydrates: 18g
- Protein: 4g
(Values may vary based on ingredients used.)
Frequently Asked Questions
1. Can I make butter pecan ice cream without an ice cream maker?
Yes! Simply whip chilled custard with an electric mixer until light, fold in whipped cream, stir in pecans, and freeze.
2. Why does homemade ice cream turn icy?
Not chilling the custard long enough or using low-fat milk can cause ice crystals. Stick with high-fat cream for best results.
3. Can I use walnuts instead of pecans?
Absolutely—walnuts or hazelnuts also work, but pecans give the most traditional flavor.
4. How do I make it extra creamy?
Chill custard overnight, use full-fat cream, and churn slowly.
Fun Facts About Butter Pecan Ice Cream
- Butter pecan is the 4th most popular ice cream flavor in the U.S., after vanilla, chocolate, and cookies & cream.
- It originated in the American South, where pecans are a staple ingredient in desserts.
- The flavor is so loved that you’ll also find it in cakes, coffee creamers, and even whiskey.
Final Thoughts
Homemade butter pecan ice cream isn’t just a dessert—it’s an experience. With its nutty crunch, silky custard base, and rich caramelized butter flavor, it’s a recipe that outshines any store-bought pint.
Whether you make it classic, keto-friendly, or with a bourbon twist, this frozen treat is bound to become your go-to summer indulgence. Scoop it into a cone, share it with family, and let every bite remind you why homemade is always better.
