This butter pecan ice cream is a dreamy homemade treat with rich vanilla custard and buttery toasted pecans swirled in.
It’s nostalgic, sweet, and surprisingly easy to make—perfect for summer afternoons or cozy desserts.
Why You’ll Love This Recipe
Ultra creamy texture – Thanks to eggs and sweetened condensed milk.
Deep vanilla flavor – Balanced by the richness of toasted pecans.
Old-fashioned style – A classic custard-based ice cream done right.
Freezer-friendly – Great for make-ahead treats!
What You’ll Need (Ingredient Highlights)
Eggs & sugar – The custard base for ultra smooth texture.
Sweetened condensed milk – Adds richness and body.
Vanilla extract – Use good-quality for the best flavor.
Milk – Choose whole milk, half & half, or heavy cream for creaminess.
Chopped pecans – Toasted in butter and sugar for crunch and flavor.
Caramel topping (optional) – Adds a gooey, indulgent swirl.
Pro Tips Before You Start
Toast the pecans first – This deepens their flavor.
Don’t overcook the custard – Stir constantly and stop at just combined.
Chill the base – A cold mixture churns better.
Add mix-ins near the end – So they distribute evenly.
How to Make Butter Pecan Ice Cream – Step by Step
Step 1: Make the Ice Cream Base
Beat eggs in a large bowl until light and fluffy.
Add sugar, condensed milk, vanilla and fresh milk, stir until smooth.
Step 2: Chill & Churn
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
Step 3: Toast the Pecans
Melt butter in a pan, add sugar and pecans.
Stir until pecans are fragrant and lightly coated with sugar. Let cool completely.
Step 4: Add Pecans to Ice Cream
When ice cream is nearly done churning, add the cooled pecans.
Let the machine incorporate them fully.
Step 5: Optional Caramel Swirl
Transfer half the ice cream to a freezer-safe container.
Swirl in caramel topping generously.
Add remaining ice cream and top with more caramel.
Swirl gently with a butter knife.
Step 6: Freeze to Set
Freeze the ice cream for 2–4 hours or until firm. Scoop and enjoy!
What to Serve It With
Warm brownies – A perfect contrast to cold, creamy ice cream.
Peach cobbler – Southern-style match made in heaven.
Fresh berries – Add brightness to each scoop.
Variations & Substitutions
Add chocolate chips – For a sweet crunch.
Make it no-churn – Skip the machine and freeze in a loaf pan.
Swap the nuts – Try walnuts or almonds if preferred.
Storage Tips
Freeze in airtight containers – To prevent ice crystals.
Store up to 2 weeks – For best flavor and texture.
Soften before scooping – Let sit at room temp for 5–10 minutes.
FAQs
Do I have to use eggs?
Yes, for the classic custard texture—but some skip them for simplicity.
Can I use store-bought caramel?
Absolutely! Use your favorite brand.
Can I make this without an ice cream machine?
Yes, freeze the base in a loaf pan and stir every hour until set.
How do I keep it from getting icy?
Use full-fat milk and airtight containers to help prevent ice crystals.
Is it very sweet?
It’s rich but balanced—taste the base and adjust sugar if needed.
Final Thoughts
There’s nothing quite like a scoop of homemade butter pecan ice cream.
With its creamy custard base, crunchy buttery pecans, and optional caramel swirls, it’s a treat that always satisfies.
Perfect for sharing or sneaking by the spoonful from the freezer!
Homemade Butter Pecan Ice Cream
Ingredients
- 4 eggs
- 1.5 cups sugar
- 1/2 can 7 oz sweetened condensed milk
- 1.5 tbsp vanilla
- 4 cups milk whole, half & half, or cream
- Optional: caramel topping
Buttered Pecans:
- 3/4 cup chopped pecans
- 3 tbsp butter
- 1 tbsp sugar
Instructions
- Beat eggs and sugar. Add condensed milk, vanilla, and milk. Stir well.
- Pour into machine and churn.
- Toast pecans in butter and sugar. Let cool.
- Add pecans near the end of churning.
- Optional: layer caramel when transferring to container.
- Freeze until set. Scoop and enjoy!
- See full steps with tips & photos → https://p4pd.org/homemade-butter-pecan-ice/
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