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!
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.