Small Batch Butter Pecan Ice Cream

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.

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.

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If you are looking for a single scoop ice cream recipe, you might like to try either of these:

RELATED: 15 Easy Dessert Recipes For One

Ingredients

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

  • butter
  • pecans
  • brown sugar
  • heavy cream
  • sweetened condensed milk
  • vanilla extract

See below for ways to use leftover ingredients.

How To Make Butter Pecan Ice Cream

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

  • Melt the butter in a large saucepan over medium heat.
  • 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.
  • Transfer the pecans and the sugar glaze onto a baking sheet and spread the pecans out in a single layer to cool.
  • In a mixing bowl, whip heavy cream until stiff peaks form.
  • Pour sweetened condensed milk into a separate large bowl and whisk in the vanilla.
  • Transfer the whipped cream to the bowl of sweetened condensed milk. Gently fold until completely mixed.
  • Transfer half of the ice cream mixture into a freezer container.
  • Sprinkle pecans over the top.
  • Top with the remaining ice cream mixture.
  • Using a knife, gently swirl the pecans into the ice cream.
  • Cover container with plastic wrap and freeze the butter pecan ice cream for at least 6 hours.
a soft ice cream in a yellow dish next to a cookie sheet filled with toasted pecans.

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.

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:

RELATED: The Best Cookie Recipes For One

Storing Homemade Ice Cream

Be sure to keep ice cream tightly covered in a freezer safe dish or container. It will last for several months.

RELATED: Single Serving Comfort Food Recipes

Other Small Batch Ice Cream Recipes

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For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Recipe

Butter Pecan Ice Cream | One Dish Kitchen

No Churn Butter Pecan Ice Cream

Prep Time: 20 minutes
Cook Time: 0 minutes
Freeze: 6 hours
Total Time: 6 hours 20 minutes
Course: Dessert
Cuisine: Dessert
Keyword: ice cream
Servings: 8 servings
Calories: 419kcal
Author: Joanie Zisk

Ingredients

  • 2 tablespoons 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 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.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 9g | Protein: 3g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 48mg | Potassium: 152mg | Fiber: 2g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 0.7mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.

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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.

20 thoughts on “Small Batch Butter Pecan Ice Cream”

  1. Lane & Holly @ With Two Spoons

    Gorgeous! My mother in law loves butter pecan…maybe I’ll make a few brownie points! Thanks!

  2. Angie | Big Bear's Wife

    This is totally my favorite way to make ice cream and my dad loves Butter pecan ice cream!! Gotta make this!

  3. Patricia @ Grab a Plate

    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 🙂

  4. Chrisy @ Homemade Hooplah

    5 stars
    LOVE homemade ice creams like this! So much better when you know everything that goes into it 😀

  5. Kimberly @ The Daring Gourmet

    Ice cream is my weakness and butter pecan has always been a favorite of mine – this looks soooo good!

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