Homemade Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream is a rich, creamy classic loaded with buttery, toasted pecans and a smooth, custard-style vanilla base. It’s sweet, nutty, and melts in the mouth with a luxurious texture that store-bought versions just can’t beat. Whether I’m serving it solo or alongside a warm dessert, this flavor always delivers that perfect balance of sweetness and crunch.

Why You’ll Love This Recipe

I love the deep, caramel-like flavor the toasted pecans bring after they’re coated in butter and a touch of salt. The custard base is incredibly creamy and perfectly indulgent. Making it from scratch means I get to control the sweetness and pack in as many pecans as I want. Plus, the process is surprisingly simple, and the result is totally worth the wait.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Egg yolks
• Granulated sugar
• Brown sugar (optional, for deeper flavor)
• Vanilla extract
• Salt
• Unsalted butter
• Chopped pecans

directions

1. I start by toasting the pecans in a pan with butter and a pinch of salt over medium heat for about 5–7 minutes, until fragrant. Then I let them cool completely.

2. In a saucepan, I heat the milk and part of the cream until steaming but not boiling.

3. In a separate bowl, I whisk the egg yolks with sugar until pale and thick.

4. I slowly pour the hot milk mixture into the yolks, whisking constantly to temper them.

5. I return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

6. I remove it from heat and stir in the remaining cream and vanilla extract.

7. I chill the custard in the fridge for at least 4 hours or overnight.

8. Once chilled, I churn the mixture in an ice cream maker according to the manufacturer’s instructions.

9. Near the end of churning, I stir in the buttered pecans.

10. I transfer the ice cream to a container and freeze for at least 2 hours before serving.

Servings and timing

This recipe makes about 1 ½ quarts, enough for 6–8 servings. It takes around 30 minutes to prep and cook, plus 4–6 hours of chilling and freezing time.

Variations

Sometimes I add a swirl of caramel or maple syrup before freezing for extra richness. For a little crunch, I throw in a few crushed butter cookies or toffee bits. If I’m avoiding dairy, I use coconut cream and plant-based milk with good results—it gives the ice cream a slightly different but still amazing flavor.

storage/reheating

I store the ice cream in a freezer-safe, airtight container for up to 2 weeks. To keep it scoopable, I let it sit at room temperature for 5–10 minutes before serving. Since it’s homemade, it doesn’t have the same stabilizers as store-bought versions, so I try to enjoy it within the first week for the best texture.

FAQs

Can I make this without an ice cream maker?

Yes, I chill the custard, pour it into a container, and freeze it, stirring every 30 minutes for a few hours to break up ice crystals. The texture won’t be quite as smooth but still delicious.

Why toast the pecans?

Toasting enhances their nutty flavor and adds a buttery, slightly crispy texture that really stands out in the ice cream.

Can I use just heavy cream?

I like a mix of cream and milk for the right balance of richness and texture. All cream makes it too dense, while all milk isn’t creamy enough.

Is there a way to make it egg-free?

Yes, I can skip the eggs and use sweetened condensed milk as a base for a no-churn version, but the result will be sweeter and less custardy.

How long should I churn the ice cream?

I follow my machine’s directions, but usually around 20–25 minutes until it looks like soft serve, then I freeze it to firm it up.

Conclusion

Homemade Butter Pecan Ice Cream is a timeless dessert that’s surprisingly simple to make and incredibly satisfying to eat. I love the creamy base, the richness of the toasted pecans, and that classic flavor that feels both comforting and indulgent. Once I started making it myself, I never wanted the store-bought version again—it’s that good.