Buttered Pecan Ice Cream

Buttered Pecan Ice Cream That Melted My Stress Away

because sometimes you need something creamy, nutty, and totally unplanned to save your summer mood

Okay, honey—this was not on the agenda. I woke up grumpy, hot, and in serious denial about the to-do list waiting for me. The fan was blowing warm air like it was personally offended by me, and don’t even get me started on the coffee that somehow managed to taste burnt and watery. So what did I do? Obviously, I decided to make ice cream.

Yep. Homemade. On a Tuesday. In pajama shorts and one sock.

And not just any ice cream—buttered pecan. Like, old-school scoop-shop vibes with that rich, toasty, caramel-y crunch that makes you feel like you’ve got your life together… even when you absolutely do not.

This wasn’t planned. I didn’t have an ice cream maker, and I definitely didn’t have patience. But girl—it worked. And I’m here to tell you: you need this in your life.

Why I Keep Coming Back to This Buttered Pecan Ice Cream

So here’s the tea: I made this on a whim, but now it’s the recipe I pull out when someone’s having a rough day—or I just want to feel fancy in my flip flops.

I served it to my friend Jess when she came over mid-breakup meltdown (you know, full tears, mascara down to her chin). Three bites in, she actually smiled. That’s how powerful this ice cream is.

There’s something about the brown butter, the crunchy pecans, the soft sweetness that hits all the cozy nostalgia buttons. It’s like being hugged… by dessert.

What You’ll Need (your grocery love list)

This is your grocery list, bestie-style. Nothing wild. Nothing pretentious. Just sweet, nutty magic in a bowl.

• 1/2 cup unsalted butter – because we’re browning it, and yes, that’s a non-negotiable.
• 1 1/2 cups pecan halves – toast ‘em, baby. It’s the flavor twist you didn’t know you needed.
• 2 cups heavy cream – because this isn’t a time for lightness.
• 1 (14 oz) can sweetened condensed milk – our creamy shortcut queen.
• 1 tsp vanilla extract – go real if you can. She’s worth it.
• 1/4 tsp sea salt – trust me, it makes everything pop.

Maria’s Pro Tip: Brown that butter slowly and stir constantly. It’ll smell like toasted heaven when it’s ready—don’t rush it or you’ll end up with burnt sad butter. Been there. Cried over it.

How to Make My Buttery Scoop of Heaven

1. Brown That Butter, Babe

Melt the butter in a skillet over medium heat, swirling it around while whispering sweet nothings (okay, optional). Keep stirring until it turns golden brown and smells like warm caramel dreams—usually about 5-7 minutes. Take it off the heat and toss in the pecans. Let them soak up that glorious brown butter for about 10 minutes.

Side note: I walked away once thinking “it’ll be fine.” Came back to a smoking pan and crunchy sadness. Stay close. Love the butter.

2. Whip It Good

In a chilled mixing bowl, beat the heavy cream until it holds stiff peaks. Think whipped cream on a pie kind of consistency. If you overbeat it, no worries—just call it “rustic texture.”

3. Mix It All Together Like You Mean It

In another bowl, stir the sweetened condensed milk, vanilla, and salt. Gently fold in the whipped cream. I said gently, honey—we’re making ice cream, not cement. Add in your cooled buttered pecans (save a few to sprinkle on top like a pro).

4. Freeze and Fantasize

Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, sprinkle those extra pecans, and cover it. Freeze for at least 6 hours—overnight if you can resist. I usually give up and sneak a spoonful around hour four. No regrets.

Maria’s Tricks That Take It Next-Level

Drizzle a little maple syrup over the top before serving. It’s giving “fancy brunch” but for dessert.

Add a splash of bourbon to the brown butter. If you’re feeling bold, it adds this smoky grown-up twist. I tried it once on accident and it was… incredible.

Serve it in a chilled bowl. I know, it’s bougie. But it helps it stay firmer longer, especially in the summer heat.

Crush up butter cookies and mix them in. Texture heaven.

FAQ (Stuff I Learned the Messy Way)

Final Thoughts from Maria (and her messy kitchen)

If you’re having a day where everything feels a little too much—when your jeans don’t fit right, your inbox is scary, or you just need to feel like a queen for five minutes—make this ice cream.

Scoop it into a bowl (or eat it straight from the pan—I won’t judge), close your eyes, and just breathe. It’s sweet, it’s salty, it’s creamy, and it’s full of love.

If you try it, tag me so I can cheer you on and ugly cry over your gorgeous scoops.

Until the next mess, stay delicious,
With love, Maria

Buttered Pecan Ice Cream

This no-churn Buttered Pecan Ice Cream is rich, creamy, and infused with toasty brown butter and caramelized pecans. It’s the perfect easy treat to cool down a hot day and lift your mood—no ice cream maker needed!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• Skillet or saucepan for browning butter
• Mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Loaf pan or freezer-safe container
• Freezer

Ingredients

  

• 1/2 cup unsalted butter – because we’re browning it and yes, that’s a non-negotiable.
• 1 1/2 cups pecan halves – toast ‘em baby. It’s the flavor twist you didn’t know you needed.
• 2 cups heavy cream – because this isn’t a time for lightness.
• 1 14 oz can sweetened condensed milk – our creamy shortcut queen.
• 1 tsp vanilla extract – go real if you can. She’s worth it.
• 1/4 tsp sea salt – trust me it makes everything pop.

Instructions

 

Brown That Butter, Babe

• Melt the butter in a skillet over medium heat, swirling it around while whispering sweet nothings (okay, optional). Keep stirring until it turns golden brown and smells like warm caramel dreams—usually about 5-7 minutes. Take it off the heat and toss in the pecans. Let them soak up that glorious brown butter for about 10 minutes.
• Side note: I walked away once thinking “it’ll be fine.” Came back to a smoking pan and crunchy sadness. Stay close. Love the butter.

Whip It Good

• In a chilled mixing bowl, beat the heavy cream until it holds stiff peaks. Think whipped cream on a pie kind of consistency. If you overbeat it, no worries—just call it “rustic texture.”

Mix It All Together Like You Mean It

• In another bowl, stir the sweetened condensed milk, vanilla, and salt. Gently fold in the whipped cream. I said gently, honey—we’re making ice cream, not cement. Add in your cooled buttered pecans (save a few to sprinkle on top like a pro).

Freeze and Fantasize

• Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, sprinkle those extra pecans, and cover it. Freeze for at least 6 hours—overnight if you can resist. I usually give up and sneak a spoonful around hour four. No regrets.

Notes

• Make sure the brown butter cools slightly before mixing with pecans.
• Don’t overbeat the cream—stiff peaks are your goal.
• Freeze in a loaf pan covered tightly to avoid freezer burn.
• Optional: add a splash of bourbon or maple syrup for an elevated twist.
• Let sit at room temp for 10 minutes before scooping if too firm.
• Keeps well in the freezer for up to 2 weeks.

Keyword buttered pecan ice cream