Small Batch Butter Pecan Ice Cream
This small batch Butter Pecan Ice Cream is rich, creamy, and packed with toasted pecans. It’s a no-churn recipe made without an ice cream maker, easy and full of flavor.
Servings: 6 servings
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
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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