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Homemade Butter Pecan Ice Cream

A delicious, nostalgic treat that combines creamy ice cream with crunchy, toasted pecans.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream Opt for full-fat for the best results.
  • 1 cup whole milk Balances the creaminess.
  • 3/4 cup granulated sugar For a twist, try brown sugar.
  • 1 teaspoon vanilla extract Use high-quality vanilla.
  • 1 cup pecans, toasted Toast until fragrant for maximum flavor.
  • 1/4 teaspoon salt Enhances all the flavors.

Method
 

Preparation
  1. In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves completely.
  2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  3. During the last few minutes of churning, sprinkle in the toasted pecans, letting them evenly distribute.
  4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
  5. Serve generously and savor each scoop.

Notes

Chill your ice cream maker bowl overnight for best results. If you don't have an ice cream maker, pour the mixture into a shallow dish and stir every 30 minutes until desired consistency is reached. For a dairy-free version, substitute heavy cream and whole milk with coconut cream and coconut milk.