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Ready to whip up a batch of homemade Butter Pecan Ice Cream? This recipe is a game-changer for all ice cream lovers out there! Imagine the rich, creamy texture of ice cream combined with the nutty crunch of buttered pecans, all enveloped in a sweet, brown sugar-kissed base. And the best part? No ice cream maker needed! It’s a simple recipe that brings out the classic flavor of butter pecan ice cream. Perfect for a hot day, or when you just crave something sweet and satisfying.
Searching for more delightful ice cream recipes made without an ice cream maker? Discover our tempting selection, including the creamy single serve Vanilla Ice Cream, indulgent Chocolate Ice Cream, refreshing Mint Chocolate Chip Ice Cream in a single serving, luscious small batch Strawberry Ice Cream, and the richly flavored Pistachio Ice Cream.
Why You’ll Love This Pecan Ice Cream Recipe
- Easy to Make: This recipe is a breeze – just blend the ingredients, let them freeze, and you’re ready to enjoy your homemade ice cream. The ease of preparation makes it a joy for anyone to try.
- No Special Equipment Needed: The beauty of this recipe lies in its simplicity. There’s no need for an ice cream maker. If you’ve got a freezer, you’re equipped to make this delightful treat.
- Rich and Creamy: Each scoop is a testament to how homemade ice cream can be incredibly smooth and creamy, rivaling even the best store-bought varieties.
- Delightfully Nutty: The key highlight is the buttery, toasted pecans. They not only infuse a delightful crunch but also impart a rich, nutty flavor that perfectly complements the creamy base.
- Homemade Goodness: There’s something special about homemade ice cream – a freshness and quality that store-bought varieties often can’t match. This Butter Pecan Ice Cream is a prime example, offering a taste of home in every scoop.
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How To Make Ice Cream Without An Ice Cream Maker
Wondering how to make creamy ice cream without an ice cream maker? It’s easier than you think! This recipe simplifies the process: just mix the ingredients and freeze. The secret to that irresistibly smooth texture is in the freezing method. Without the need for constant stirring, this approach is all about simplicity and convenience, resulting in a delightful, creamy ice cream every time.
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this butter pecan ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Salted Butter: We’re using salted butter for that extra flavor kick.
- Pecans: No real substitute for these, as they’re central to the flavor. Leftover pecans can be used in a mini Pecan Pie, single serve Chocolate Chip Cookie, or a small batch of Carrot Cake Cupcakes.
- Brown sugar: Adds sweetness and coats the pecans perfectly.
- Heavy cream and sweetened condensed milk: The dream team for creamy ice cream.
- Vanilla Extract: A touch of vanilla enhances all the flavors.
Recipe Variations
Although we think this is the best butter pecan ice cream recipe, it’s sometimes fun to change things up. Consider transforming yours with any of these exciting variations, each offering a unique twist on the classic flavor:
- Chocolate Drizzle Delight: After freezing, drizzle your ice cream with rich, melted chocolate for a decadent touch. The combination of chocolate and pecan is a timeless favorite that adds a luxurious layer to every bite.
- Salted Caramel Swirl: Incorporate a ribbon of salted caramel into your ice cream before freezing. The sweet and salty contrast elevates the nutty pecan flavor, creating a sophisticated and indulgent dessert.
- Toasted Coconut Twist: Mix in toasted coconut flakes for a tropical vibe. The subtle sweetness and unique texture of coconut pair beautifully with the pecans, offering a delightful crunch.
- Cinnamon Spice Sensation: Add a half-teaspoon of cinnamon to the mixture for a warm, spiced flavor. This addition brings a cozy, aromatic quality, perfect for cooler weather or holiday gatherings.
- Chunky Monkey Remix: Stir in chopped bananas and chocolate chips for a playful and indulgent treat. This fun combination brings together beloved flavors for a truly satisfying dessert experience.
How To Make Butter Pecan Ice Cream
Creating homemade butter pecan ice cream is simple with these steps, and there’s no need for an ice cream machine:
- Melt the Butter: Begin by melting butter in a large saucepan over medium heat, ensuring a smooth start to the flavor base.
- Toast and Glaze the Pecans: Add the pecans to the saucepan, toasting them while stirring constantly for about 2 to 3 minutes. Then, sprinkle brown sugar over the pecans, continuing to stir until the sugar melts and forms a glaze. This combined step enhances the pecans with a sweet, nutty flavor.
- Cool the Pecans: Spread the sugar-glazed pecans onto a baking sheet in a single layer and allow them to cool. This step is essential for texture and flavor.
- Whip the Cream: Whip the heavy cream in a mixing bowl until stiff peaks form, creating the creamy foundation of your ice cream.
- Prepare the Milk Mixture: Pour sweetened condensed milk into a separate large bowl. Whisk in the vanilla, blending it well with the milk.
- Combine and Fold: Transfer the whipped cream to the bowl with the sweetened condensed milk and vanilla mixture. Gently fold them together until completely mixed, ensuring a smooth and even ice cream base.
- Layer the Ice Cream Base: Pour half of the ice cream mixture into your chosen freezer-safe container. This step begins the layering process for a well-distributed flavor.
- Add the Pecans: Evenly sprinkle the toasted pecans over the ice cream layer. This adds a delightful crunch and rich flavor to every scoop.
- Top with Remaining Mixture: Carefully pour the rest of the ice cream mixture over the pecan layer. This step ensures an even distribution of pecans throughout the ice cream.
- Swirl in the Pecans: Using a knife, gently swirl the pecans into the ice cream. This technique creates a marbled effect and integrates the pecans into the mixture.
- Freeze to Perfection: Cover the container with plastic wrap to protect the ice cream. Freeze it for at least 6 hours. This allows the ice cream to set properly and develop the perfect creamy texture.
Expert Tips
- Vigilant Toasting: Keep a close watch while toasting pecans in a skillet. They can burn quickly, so continuous attention is key. Avoid leaving them unattended to ensure they achieve a golden brown color without burning.
- Chill Your Tools for Whipping Cream: For faster and more efficient whipping of cream, use a cold bowl. Place your mixing bowl in the freezer for about 5-10 minutes before whipping the cream. Also, keep the cream refrigerated right up until you’re ready to use it. This cold environment helps in achieving the perfect peak consistency.
- Prevent Freezer Burn: To store the ice cream and maintain its quality, cover the surface of the ice cream tightly in the storage dish. This method helps prevent freezer burn, ensuring your ice cream retains its creamy texture and flavor.
Serving Suggestions
Looking for ways to enjoy your homemade Butter Pecan Ice Cream? Here are some fantastic ideas:
- With Waffles: Top a warm waffle with a scoop for a decadent breakfast treat.
- In an Ice Cream Sandwich: Sandwich it between two oatmeal cookies for a delightful dessert.
- Alongside Cake: Serve it with a slice of apple pie or Devil’s Food cake.
- In a Sundae: Layer it with caramel sauce and whipped cream for an ultimate sundae.
- As a Milkshake: Blend it with milk for a refreshing shake.
Frequently Asked Questions
Properly stored, it can last up to two weeks in the freezer.
Pecans are recommended for their unique flavor, but walnuts can be used for a different taste.
For this Butter Pecan Ice Cream recipe, you should aim for stiff peaks. This means when you lift the beaters from your electric mixer, the peaks in the cream should stand up firmly on their own. In contrast, soft peaks are less firm; they lose their shape and sink back into the cream almost immediately when the beaters are lifted.
Preparing this Butter Pecan Ice Cream is a swift process. It takes about 10 minutes to mix all the ingredients. After transferring the mixture into the freezing dish, it requires approximately 6 hours to freeze solid. So, from start to finish, you can enjoy homemade ice cream in about 6 hours and 10 minutes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Small Batch Butter Pecan Ice Cream
Equipment
- 3qt Loaf Pan or similar size freezer safe pan
Ingredients
- 2 tablespoons salted butter
- 2 cups pecans , chopped
- 3 tablespoons brown sugar
- 2 cups heavy cream cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Melt the Butter: Begin by melting butter in a large saucepan over medium heat, ensuring a smooth start to the flavor base.
- Toast and Glaze the Pecans: Add the pecans to the saucepan, toasting them while stirring constantly for about 2 to 3 minutes. Then, sprinkle brown sugar over the pecans, continuing to stir until the sugar melts and forms a glaze. This combined step enhances the pecans with a sweet, nutty flavor.
- Cool the Pecans: Spread the sugar-glazed pecans onto a baking sheet in a single layer and allow them to cool. This step is essential for texture and flavor.
- Whip the Cream: Whip the heavy cream in a mixing bowl until stiff peaks form, creating the creamy foundation of your ice cream. This process takes me about 2 to 3 minutes.
- Prepare the Milk Mixture: Pour sweetened condensed milk into a separate large bowl. Whisk in the vanilla, blending it well with the milk.
- Combine and Fold: Transfer the whipped cream to the bowl with the sweetened condensed milk and vanilla mixture. Gently fold them together until completely mixed, ensuring a smooth and even ice cream base.
- Layer the Ice Cream Base: Pour half of the ice cream mixture into your chosen freezer-safe container. This step begins the layering process for a well-distributed flavor.
- Add the Pecans: Evenly sprinkle the toasted pecans over the ice cream layer. This adds a delightful crunch and rich flavor to every scoop.
- Top with Remaining Mixture: Carefully pour the rest of the ice cream mixture over the pecan layer. This step ensures an even distribution of pecans throughout the ice cream.
- Swirl in the Pecans: Using a knife, gently swirl the pecans into the ice cream. This technique creates a marbled effect and integrates the pecans into the mixture.
- Freeze to Perfection: Cover the container with plastic wrap to protect the ice cream. Freeze it for at least 6 hours. This allows the ice cream to set properly and develop the perfect creamy texture.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Will it work okay with whole milk rather than cream?
Cream is essential for a rich and creamy texture in butter pecan ice cream. Whole milk alone won’t provide enough fat, which can lead to an icier consistency. The fat in cream helps create a smooth, scoopable ice cream.
I wonder if you can make this in the ninja creami
Terrific recipe.
I made vanilla ice cream, only I whipped the heavy cream and sweetened condensed milk together. I will try this.
Do you think this recipe could be adapted for an ice cream machine?
No ice cream maker is needed for this ice cream recipe.
Really tasty but it’s almost too sweet. What with the condensed milk AND the pecans cooked in butter and brown sugar it’s a bit too much for me. I might try this recipe with evaporated milk and maybe see if that’s better
Is it really a whole can of sweetened condensed milk for this small batch?
Yes. It is not a single serving recipe, the recipe yields a small batch of ice cream.