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This small batch Butter Pecan Ice Cream is creamy, smooth, and loaded with buttery, brown sugar-coated pecans. It’s a no-churn recipe, so there’s no need for an ice cream maker. Just a few simple ingredients and a freezer bring it all together.
Featured Comment
“My family really enjoyed this ice cream. They said it was the best butter pecan ice cream ever.”
– Lashawn
Why You’ll Love This Recipe
- Easy to Make: Just mix, freeze, and enjoy. No complicated steps.
- No Ice Cream Maker Needed: All you need is a freezer.
- Rich and Creamy: Smooth texture that rivals store-bought ice cream.
- Buttery, Toasted Pecans: Adds crunch and deep, nutty flavor.
- Homemade Taste: Fresh, high-quality flavor in every scoop.
This homemade butter pecan ice cream is one of my absolute favorites. The combination of buttery, brown sugar-coated pecans and a smooth, creamy base makes it feel like such a treat.
I love how the toasted pecans add just the right amount of crunch and depth, and how easy it is to make without an ice cream maker.
Looking for more no-churn ice cream recipes? Try our single serving vanilla ice cream, single serving chocolate ice cream, single serving mint chocolate chip ice cream, small batch strawberry ice cream, and small batch pistachio ice cream.
Ingredients
If you have any ingredients leftover from this small batch butter pecan ice cream recipe, check out our Leftover Ingredients Recipe Finder.
- Salted Butter: Adds rich, buttery flavor.
- Pecans: Essential for the signature taste. Use extras in a mini pecan pie, single serve chocolate chip cookie, or small batch carrot cake cupcakes.
- Brown Sugar: Sweetens and coats the pecans.
- Heavy Cream & Sweetened Condensed Milk: Create a smooth, creamy texture.
- Vanilla Extract: Enhances the overall flavor.
Recipe Variations
This butter pecan ice cream is delicious as-is, but here are a few ways to change it up:
- Chocolate Drizzle: Drizzle melted chocolate over the frozen ice cream for a rich, chocolatey layer.
- Caramel Swirl: Swirl in homemade caramel sauce before freezing for a sweet and salty contrast.
- Toasted Coconut: Add toasted coconut flakes for extra crunch and a subtle tropical flavor.
- Cinnamon Spice: Mix in 1/2 teaspoon of cinnamon for a warm, spiced variation.
- Chunky Monkey: Stir in chopped bananas and chocolate chips for a fun, indulgent twist.
How To Make Butter Pecan Ice Cream
These photos and instructions will guide you through making a small batch of butter pecan ice cream without an ice cream maker. See the recipe box below for exact measurements and full instructions.
- Melt the Butter: In a large saucepan over medium heat, melt the butter.
- Toast and Glaze Pecans: Add pecans and toast, stirring constantly for 2 to 3 minutes. Sprinkle in brown sugar and stir until melted and glossy.
- Cool the Pecans: Spread glazed pecans on a baking sheet in a single layer and let cool completely.
- Whip the Cream: In a mixing bowl, whip the heavy cream until stiff peaks form.
- Make the Milk Mixture: In a separate large bowl, whisk together sweetened condensed milk and vanilla.
- Fold Together: Gently fold the whipped cream into the milk mixture until fully combined.
- Layer the Ice Cream: Pour half of the ice cream mixture into a freezer-safe container.
- Add Pecans: Sprinkle the toasted pecans evenly over the top.
- Top with Remaining Mixture: Pour the rest of the ice cream mixture over the pecans.
- Swirl: Use a knife to gently swirl the pecans into the ice cream.
- Freeze: Cover with plastic wrap and freeze for at least 6 hours until firm.
Expert Tips
- Watch the Pecans: Toast pecans carefully. They can burn fast, so stir constantly and don’t walk away.
- Chill Tools for Whipping: For best results, freeze the mixing bowl for 5 to 10 minutes and keep the cream cold until ready to whip.
- Avoid Freezer Burn: Press plastic wrap directly on the surface of the ice cream before sealing to help maintain texture and flavor.
Frequently Asked Questions
It will keep well for up to 2 weeks if stored in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn.
Pecans are key to the classic flavor, but you could use walnuts if needed. Keep in mind it will change the taste.
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.
RELATED: 15 Easy Dessert Recipes For One
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:
If you’ve tried this easy 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!
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
- In a large saucepan over medium heat, melt the butter.
- Add pecans and toast, stirring constantly for 2 to 3 minutes. Sprinkle in brown sugar and stir until melted and glossy.
- Spread glazed pecans on a baking sheet in a single layer and let cool completely.
- In a mixing bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes).
- In a separate large bowl, whisk together sweetened condensed milk and vanilla.
- Gently fold the whipped cream into the milk mixture until fully combined.
- Pour half of the ice cream mixture into a freezer-safe container.
- Sprinkle the toasted pecans evenly over the top.
- Pour the rest of the ice cream mixture over the pecans.
- Use a knife to gently swirl the pecans into the ice cream.
- Cover with plastic wrap and freeze for at least 6 hours until firm.
Notes
- Watch the Pecans: Toast pecans carefully. They can burn fast, so stir constantly and don’t walk away.
- Chill Tools for Whipping: For best results, freeze the mixing bowl for 5 to 10 minutes and keep the cream cold until ready to whip.
- Avoid Freezer Burn: Press plastic wrap directly on the surface of the ice cream before sealing to help maintain texture and flavor.
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.
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.
Do you use salted or unsalted butter?
I use salted butter.
So easy to make and absolutely delicious.
My family really enjoyed this ice cream. They said it was the best butter pecan ice cream ever.
Your comment made my day, Lashawn! I’m so happy you family loved the ice cream!!
This is totally my favorite way to make ice cream and my dad loves Butter pecan ice cream!! Gotta make this!
This is one of my favorite ice cream flavors! Love that it’s no churn too!
Love! I literally haven’t had butter pecan ice cream in YEARS! This looks so, so scrumptious. Thanks for sharing and I can’t wait to make this! Pinning 🙂
Thanks so much, Patricia!
LOVE homemade ice creams like this! So much better when you know everything that goes into it 😀