No-Churn Butter Pecan Ice Cream
An easy and flavorful summertime dessert, this No-Churn Butter Pecan Ice Cream is a classic flavor that doesn’t require any special equipment to make!
A FUN NO-CHURN ICE CREAM
I really love no-churn ice creams. Mainly because they are just so simple to make, you can make so many different combination of flavors and you don’t need any special equipment! One of my absolutely favorite flavors is Butter Pecan. Butter Pecan is such a classic flavor and you won’t believe how simple it is to make (and enjoy!) If this is one of your favorite flavors, then you have to try this deliciously creamy No-Churn Butter Pecan Ice Cream recipe!
FREQUENTLY ASKED QUESTIONS:
After this has set up you will have about 1 1/2 quarts of ice cream.
This is a personal preference. Toasting nuts really brings out that flavor that will shine through in the ice cream and give it that traditional flavor you are familiar with. If you do not want to toast your pecans you can just use them as-is.
To get the right consistency you will want to chill this for at least 6 hours to overnight. This does melt faster than regular ice cream so do not keep out on the countertop too long.
Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week. Wrap it very well to avoid freezer burn.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- heavy cream
- sweetened condensed milk
- vanilla extract
- unsalted butter
- chopped pecans
- salt
- extra pecans for garnish
HOW TO MAKE NO-CHURN BUTTER PECAN ICE CREAM:
Place a loaf pan in the freezer to chill. In a large mixing bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Set aside. In a small saucepan, melt two tablespoons of the butter and add the chopped pecans. Toast the pecans for 2-3 minutes and then remove from the heat. Allow to cool for several minutes.
Melt the remaining butter in the saucepan and set aside. Stir the sweetened condensed milk, vanilla extract, pecans, melted butter and salt into the whipped cream until just mixed through.
Remove your loaf pan from the freezer and pour the butter pecan ice cream mixture into the pan. Garnish with several pecans on top. Return to the freezer and chill for at least 6 hours until firm, or overnight.
Scoop, serve and enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
No-Churn Butter Pecan Ice Cream
Ingredients
- 2 cups cold heavy cream
- 14.5 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 1 cup chopped pecans
- ⅛ teaspoon salt
- Optional: extra pecans for garnish
Instructions
- Place a loaf pan in the freezer to chill.
- In a large mixing bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a small saucepan, melt two tablespoons of the butter and add the chopped pecans. Toast the pecans for 2-3 minutes and then remove from the heat. Allow to cool for several minutes.
- Melt the remaining butter in the saucepan and set aside. Stir the sweetened condensed milk, vanilla extract, pecans, melted butter and salt into the whipped cream until just mixed through.
- Remove your loaf pan from the freezer and pour the butter pecan ice cream mixture into the pan. Garnish with several pecans on top. Return to the freezer and chill for at least 6 hours until firm, or overnight. Scoop and serve, enjoy!
Notes
- This can be doubled, just use two loaf pans.
- Make sure that you let it chill for at least 6 hours.
- You can choose to not toast the pecans but it is highly recommended.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
