This no-churn butter pecan ice cream is my homemade spin on the classic flavor. It’s a rich, creamy base swirled with dulce de leche and buttery candied pecans. Leave the ice cream maker in the cupboard this time!
For another ice cream parlor treat, try my Drumstick ice cream sandwiches and this crispy outside, creamy inside fried ice cream!
Why I Love This Homemade Butter Pecan Ice Cream
After making butter pecan cookies inspired by my favorite ice cream flavor, I figured it was high time I tried making actual butter pecan ice cream at home! This no-churn ice cream recipe is silky smooth and creamy, with sweet dulce de leche and chopped pecans swirled in every bite. Here’s why it’s the best:
- No ice cream maker. While traditional ice cream recipes use an egg custard base that needs to be churned, this is Philadelphia-style butter pecan ice cream, meaning you don’t even need an ice cream maker. There’s no churning necessary, just fold the ingredients together and freeze!
- Smooth and creamy. There’s nothing quite like the texture of homemade ice cream. It’s softer than store-bought, with a creaminess similar to soft-serve.
- Full of flavor. This recipe is loaded with all the rich and nutty, buttery flavors that I love in butter pecan ice cream from my local ice cream parlor.
Ingredients You’ll Need
For this homemade recipe, I use my 2 ingredient ice cream base, with a handful of extra ingredients to recreate the classic butter pecan flavor. I’ve included notes on the ingredients here, and you’ll find the printable list with the full amounts in the recipe card after the post.
- Butter – Salted or unsalted.
- Maple Syrup – You can also use honey or brown sugar, but I love the flavor of real maple syrup.
- Pecans – Chopped raw pecans are best.
- Condensed Milk – Make sure it’s unsweetened (evaporated milk).
- Dulce de Leche – Pick up a jar from the store, or make homemade dulce de leche in the Instant Pot. Use the leftovers to make fudge and alfajores cookies!
- Vanilla – Opt for pure vanilla extract for the best flavor.
- Heavy Whipping Cream – Full-fat heavy whipping cream will yield the softest, creamiest ice cream. Avoid low-fat whipping cream as the higher water content will make your homemade ice cream icy.
How to Make Butter Pecan Ice Cream
This butter pecan ice cream recipe keeps the steps super simple. There’s no need to cook eggs for a custard and no need to crack out the ice cream maker! Follow the short step-by-step here, and scroll down to the recipe card for the printable recipe details.
Coat the pecans. Melt butter with maple syrup in a saucepan and get that bubbling over medium-high heat. Add chopped pecans and stir to coat. Once the pecans are toasted and fragrant, set them aside to cool.
- Prepare the ice cream base. Meanwhile, whisk condensed milk with dulce de leche and vanilla. Beat the whipping cream in a separate bowl until it forms stiff peaks. Slowly fold the whipped cream into the condensed milk mixture.
- Add the pecans. Afterward, pour the base into a freezer-safe container. Stir the candied pecans into the ice cream, and smooth out the top.
- Freeze. Place the ice cream into the freezer, covered, for at least 4 hours before serving. I usually leave it in there overnight. When you’re ready, scoop, and enjoy drizzled with extra dulce de leche.
Recipe Tips
- Crush up the pecans. For a more intense pecan flavor, toss the coated pecans into a blender and pulse to your desired coarseness before adding them to the ice cream base.
- Add pecan butter. Another easy way to boost the flavor is to fold up to ¼ cup of pecan butter into the ice cream.
- Stir the pecans into the ice cream. If you simply sprinkle the pecans on top, the ice cream will be difficult to scoop.
- Chill the ice cream for long enough. Try not to scoop until it’s chilled in the freezer for at least 4 hours, otherwise the ice cream will be very soft. I like to make this butter pecan ice cream the day before and let it freeze overnight.
Serving Suggestions
I recommend taking this no-churn ice cream out of the freezer about 10 minutes ahead of serving so that it scoops easily. I love my butter pecan ice cream topped with caramel sauce or scooped over a fudgy bourbon pecan brownie for a brownie sundae!
How to Store No-Churn Ice Cream
Store your homemade ice cream in a shallow container with a tight-fitting lid. I like to press a piece of plastic wrap directly to the surface of the ice cream before closing the lid, to keep it from icing over. Keep this ice cream in the freezer and enjoy it within 2 weeks for the best texture and flavor.
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Description
This homemade butter pecan ice cream is soft and creamy, swirled with dulce de leche and buttery toasted pecans. There’s no churning needed, so you can give your ice cream maker the day off!
For the Butter Pecans
- 3 tablespoons butter
- 2 tablespoons maple syrup
- 1/2 cup chopped pecans
For the Ice Cream
- 14 ounce can of condensed milk
- 1/3 cup dulce de leche
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy whipping cream
Prepare the Pecans
- Prepare the base: Add butter and maple butter to a small saucepot. Heat over medium-high heat until the butter is melted, and the mixture is bubbly.
- Coat the pecans: Chop them on a cutting board and add them to the butter mixture. Stir the pecans until they are coated and continue to cook until they are fragrant. Set them aside to cool.
Prepare the Ice Cream
- Prepare the ice cream base: Whisk condensed milk, dulce de leche, and vanilla in a large bowl. In a separate bowl, beat heavy cream until stiff peaks form.
- Assemble the ice cream base: Gradually add whipped cream to the condensed milk, until fully incorporated. Transfer the ice cream base to a freezer-friendly container.
- Add the topping: Add the pecans over the ice cream base. Stir the pecans through the base of the ice cream and smooth the top.
- Freezing time: Cover the ice cream with a plastic wrap, then wrap it with aluminum foil. Place the ice cream into the freezer for 4 hours or overnight.
- To serve: Remove the ice cream from the freezer 10 minutes before scooping. Serve ice cream with some caramel topping.
Notes
- If you want the more intense flavor of the pecans, add the cooked pecans to a food processor and process until you have a coarse or buttery mixture. It all depends on the texture you want to achieve.
- You can also add 1/4 cup pecan butter to the base of the ice cream.
- Make sure you stir the pecans through the ice cream base. If you leave them just on top, you will have a hard time scooping the ice cream. Also, the pecans will not be distributed evenly through the ice cream base.
