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Home » Recipes » Single Serving Desserts

By Joanie Zisk Published: May 19, 2020 · Updated: Oct 12, 2020 · This post may contain affiliate links · Please read my disclosure

Small Batch Butter Pecan Ice Cream

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butter pecan ice cream in yellow bowl

This fantastic Butter Pecan Ice Cream recipe will soon become your favorite! - No machine needed to make this rich, creamy, egg free, no churn ice cream. This ice cream is easy to make and has the wonderful butter pecan flavor we love.

A yellow dessert bowl filled with two scoops of butter pecan ice cream.

Why This Recipe Works

  • This rich and creamy butter pecan ice cream is made without an ice cream maker. The ingredients are mixed together in a bowl, poured into a freezer safe dish, and placed in the freezer for a few hours until the ice cream freezes. It's so much better than any store-bought butter pecan ice cream, and very easy to make.
  • This is technically not a single serving ice cream recipe. It is a small batch ice cream recipe and will yield several servings. I use an 8-inch dish to store the ice cream. For best results, use a dish of similar size.
  • If you are looking for a single scoop ice cream recipe, you might like to try either of these:
    • Vanilla Ice Cream For One
    • Mint Chocolate Chip Ice Cream For One

RELATED: 15 Easy Dessert Recipes For One

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: I use salted butter.
  • Pecans: Since this is a butter pecan ice cream recipe, you really do need to use pecans.
  • Brown sugar: The brown sugar coats the pecans when they toast and makes them sweet and crunchy.
  • Heavy cream and sweetened condensed milk: These ingredients are the key ingredients found in all of our no churn ice cream recipes.
  • Vanilla extract: Adds great flavor.

See below for ways to use leftover ingredients.

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How To Make This Recipe

It's easy to make homemade ice cream without a machine, just follow these easy steps to make the BEST butter pecan ice cream:

  1. Melt the butter in a large saucepan over medium heat.
  2. Add the pecans to the pan and toast them, stirring constantly so they don’t burn; about 2 to 3 minutes. Sprinkle brown sugar over the pecans and cook, stirring constantly until the sugar melts.
  3. Transfer the pecans and the sugar glaze onto a baking sheet and spread the pecans out in a single layer to cool.
  4. In a mixing bowl, whip heavy cream until stiff peaks form.
  5. Pour sweetened condensed milk into a separate large bowl and whisk in the vanilla.
  6. Transfer the whipped cream to the bowl of sweetened condensed milk. Gently fold until completely mixed.
six photos showing how to mix in pecans for making butter pecan ice cream

Transfer half of the ice cream mixture into a freezer container.

soft serve ice cream in a long dish next to a tray of buttered pecans

Sprinkle pecans over the top.

pecans scattered on top of vanilla ice cream

Top with the remaining ice cream mixture.

vanilla ice cream on top of buttered pecans in a yellow baking dish

Using a knife, gently swirl the pecans into the ice cream.

butter pecan ice cream in a yellow long baking dish with a knife resting on the side of the dish

Cover container with plastic wrap and freeze the butter pecan ice cream for at least 6 hours.

Frequently Asked Questions

What Is The Difference Between Stiff Peaks and Soft Peaks When Whipping Cream?

With this butter pecan ice cream recipe, you want to whip the cream to stiff peaks. This means that the peaks stand up straight when the beaters from an electric mixer are lifted.
Soft peaks barely hold their shape and will sink down immediately when you lift up the beaters.

How Long Does No Churn Ice Cream Last?

Store the ice cream covered for up to 2 weeks in the freezer.

How Long Does It Take To Make Ice Cream?

It takes about 10 minutes to mix the ingredients together and once the mixture is poured into the dish, it will take about 6 hours to freeze.

Expert Tips

  • When toasting the pecans in a skillet, be sure to keep an eye on them. Don't walk away because pecans burn very easily.
  • Whipping cream whips up faster if the bowl you are using is cold. I suggest putting the bowl in the freezer for about 5-10 minutes before you are about to whip the cream. Also, leave the cream in the refrigerator until you are ready to use it.
  • To store the ice cream, cover the top of the dish tightly to avoid freezer burn.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this butter pecan ice cream recipe, you might like to consider using them in any of these single serving and small batch recipes:

  • Pecans: Pecan Pie, Apple Cinnamon Scones, DoubleTree Chocolate Chip Cookies
  • Heavy cream: Breakfast Bread Pudding, Two Ingredient Chocolate Mousse, Icebox Cake
  • Sweetened condensed milk: Mini Tres Leches Cake, Microwave Fudge, Pistachio Ice Cream

RELATED: The Best Cookie Recipes For One

Other Small Batch Ice Cream Recipes

  • Toasted Coconut Ice Cream
  • Strawberry Chocolate Chunk Ice Cream
  • Pistachio Ice Cream
  • Key Lime Pie Ice Cream

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this butter pecan ice cream or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Butter Pecan Ice Cream | One Dish Kitchen

No Churn Butter Pecan Ice Cream

Rich and creamy Butter Pecan Ice Cream - no machine needed for this no-churn, no-cook ice cream that is so easy to make and sure to become a favorite.
4.8 from 5 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 20 minutes
Freeze: 6 hours
Total Time: 6 hours 20 minutes
Course: Dessert
Cuisine: Dessert
Servings: 8 servings
Calories: 419kcal
Author: Joanie Zisk

Equipment

  • 10-inch skillet
  • Electric hand mixer
  • Mixing bowl
  • Freezer dish

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
US Customary - Metric

Instructions

  • In a large skillet, toast pecans in melted butter over medium heat for 3-4 minutes. Stir in the brown sugar and continue stirring until sugar is melted. Remove pan from heat and transfer pecans to a baking sheet to cool.
  • Pour the heavy cream into a mixing bowl and whip the cream until stiff peaks form, about 3 minutes. Set aside.
  • Pour the sweetened condensed milk in a large bowl and whisk in the vanilla.
  • Transfer the whipped cream to the bowl of condensed milk. Gently fold until completely mixed.
  • Transfer half of the ice cream mixture into a freezer container.
  • Sprinkle the toasted pecans over the top.
  • Top with remaining ice cream mixture.
  • Using a knife, gently swirl the pecans into the ice cream.
  • Cover container with plastic wrap and freeze for at least 6 hours. The ice cream will become firmer the longer it is kept in the freezer.

Notes

Expert Tips
  • When toasting the pecans in a skillet, be sure to keep an eye on them. Don't walk away because pecans burn very easily.
  • Whipping cream whips up faster if the bowl you are using is cold. I suggest putting the bowl in the freezer for about 5-10 minutes before you are about to whip the cream. Also, leave the cream in the refrigerator until you are ready to use it.
  • To store the ice cream, cover the top of the dish tightly to avoid freezer burn.
Nutrition Facts
No Churn Butter Pecan Ice Cream
Amount Per Serving (1 serving)
Calories 419 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 17g106%
Cholesterol 89mg30%
Sodium 48mg2%
Potassium 152mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 975IU20%
Vitamin C 0.7mg1%
Calcium 60mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one go-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to enjoy the preparation of a meal that will nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women’s Day, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

Reader Interactions

Comments

  1. Carissa Renard says

    May 08, 2022 at 2:39 pm

    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

    Reply
  2. Lynn says

    May 02, 2021 at 4:29 pm

    Is it really a whole can of sweetened condensed milk for this small batch?

    Reply
    • Joanie Zisk says

      May 03, 2021 at 10:56 am

      Yes. It is not a single serving recipe, the recipe yields a small batch of ice cream.

      Reply
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