No-Churn Butter Pecan Ice Cream

July 18, 2017

This No-Churn Butter Pecan Ice Cream recipe is fully homemade, requires no ice cream making machine, and offers a great taste of nutty flavor with each scoop. Made with just FIVE ingredients and in less than 10 minutes to whip together, before letting the freezer do the rest and loaded with toasted pecans, this recipe is perfect for the entire family.

No-Churn Butter Pecan Ice Cream

I scream, you scream, we all scream for Ice Cream!

Making my own ice cream was one of the many things I’ve set out to do for a long time and I’m so excited that I finally got a chance to do so!

Funny thing is, I didn’t have to spend any money on a ice cream machine and it still came out really creamy and smooth like good ice cream would!

Yes! A time-saver, money-saver, and taste-bud pleaser!

No-Churn Butter Pecan Ice Cream

 It was super easy and only needed about 6 hours to fully set, although I made it the night prior before it was actually consumed (so it got a little extra time!).

My husband and I actually tried doing it this past weekend (by substituting one of the main ingredients—heavy cream!) and it didn’t turn out great at all.

It was hard on the outside and super “liquidy” on the inside. Yuck! Still, my husband ate a bit of it (i don’t know why! Haha!) and he said it was OK.

Lover of Pecans?

When it comes to these Dairy-Free Chocolate Chip Pecan Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, crumbles in your mouth, extremely easy to make, and completely dairy-free; these cookies make for a great sweet treat for those early mornings where you can’t help yourself to something sweet before breakfast, or after lunch or dinner. 

These Delicious Pecan Pie Cheesecake Bites are an awesome rendition of traditional Southern pecan pie except for the velvety texture of cheesecake. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust and a scrumptious pecan -caramel glaze on top. Perfect for any day, family gathering, or any special occasion.

These Soft + Chewy Butter Pecan Cookies are absolutely the best cookies you’ll ever make! They come exploding with crunchy pecans and sweet brown sugar flavor—-an awesome combination in my book.

These Raspberry Pecan Vegan Waffles are light, fluffy, easy to make, and full of crunchiness from the roasted pecans that are tucked away inside. A great balance of salt, sweet, and tartness. This recipe is the perfect weekend breakfast or brunch dish alongside a nice cup of coffee or tea.

OK, back to the topic of ice cream.

I, on the other hand, chose not to eat any and wanted a do-over so that I could perfect it. So I did just that and WALLAH!

I got perfect ice cream that was so GOOD! Plus, you can make any flavor you choose along with using whatever toppings per usual with many of my recipes.

That’s the awesome thing about being able to personalize your recipes.

No-Churn Butter Pecan Ice Cream

 It was super easy and only needed about 6 hours to fully set, although I made it the night prior before it was actually consumed (so it got a little extra time!).

My husband and I actually tried doing it this past weekend (by substituting one of the main ingredients—heavy cream!) and it didn’t turn out great at all.

It was hard on the outside and super “liquidy” on the inside. Yuck! Still, my husband ate a bit of it (i don’t know why! Haha!) and he said it was OK. Me on the other hand, I chose not to eat any and wanted a do-over so that I could perfect it.

So I did just that and WALLAH! I got perfect ice cream that was so GOOD!

Plus, you can make any flavor you choose along with using whatever toppings per usual with many of my recipes. That’s the awesome thing about being able to personalize your recipes.

Don’t believe me?—-check out some other great recipes I’ve done along the way: Banana Almond Butter Chocolate Swirl Ice Cream, No-Churn Caramel Cone Ice Cream, S’mores Ice Cream, or No-Churn Vanilla Ice Cream.

So many bold flavors, right?

Cheers to this creamy goodness!

No-Churn Butter Pecan Ice Cream

Anyway, my husband usually enjoys any kind of dessert that includes a type of nut, so I chose to go down the route of a Butter Pecan flavor.

However, I wanted to add a bit of a twist and balanced saltiness, therefore, I added roasted Almonds. Yummy!

It was a treat for the entire family! Even my little one enjoyed it. This is one of the reasons why I prefer making homemade dishes, because you can use much healthier alternatives when it comes to the ingredients! A win, win for me!

The other great thing about this recipe is that it uses only 4-5 ingredients and it’s literally 2 quick steps. It’s a great alternative for a dessert that you don’t have to be worried about or feel guilty about indulging in.

Just use a can of Sweetened Condensed milk (I used the fat-free version), heavy cream (which was organic), butter, maple syrup, and pecans. That’s it. And it makes such a difference when using healthier versions of the same ingredients, trust me! 

Now, let’s dig right into this recipe–-shall we?

  1. In a Medium bowl, stir together the sweetened condensed milk, melted butter, pecans, sea salt, and maple syrup, until fully combined.

  2. In the meantime, in the bowl of an electric mixer on medium-high speed, whip the heavy cream until stiff peaks form.

  3. Now, fold in the sweetened condensed milk mixture into the whipped cream and immediately pour into a 9×5 loaf pan (or small metal bowl) and freeze for 4-6 hours. 

  4. To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy!

    Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this No-Churn Butter Pecan Ice Cream recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!


No-Churn Butter Pecan Ice Cream

No-Churn Butter Pecan Ice Cream

No-Churn Butter Pecan Ice Cream

Prep Time: 10 mins
Chill Time 6 hrs
Total Time: 6 hrs 10 mins
Serves: 6 servings
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Ingredients

  • 2 cups organic heavy whipping cream (I use Organic Valley)
  • 1 (14 oz.) can sweetened condensed milk, low-fat
  • 2 cups toasted pecans, chopped (See Notes!)
  • 3 Tbsps unsalted butter, melted
  • 1 Tbsp pure maple syrup, to sweeten (See Notes!)
  • pinch of sea salt

Instructions

  • In a Medium bowl, stir together the sweetened condensed milk, melted butter, pecans, sea salt, and maple syrup, until fully combined.
  • In the meantime, in the bowl of an electric mixer on medium-high speed, whip the heavy cream until stiff peaks form.
  • Now, fold in the sweetened condensed milk mixture into the whipped cream and immediately pour into a 9x5 loaf pan (or small metal bowl) and freeze for 4-6 hours. 
  • To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy!
  • Bon Appetit!

Tips & Tricks

TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.

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No-Churn Butter Pecan Ice Cream.

ORCHIDS + SWEET TEA

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  1. I tried to come up with words that didn’t sound overboard, but all I can come up with is, “Dang this is good!”

    Fantastic recipe — so glad I found this site and look forward to trying more recipes.

  2. I mixed this up yesterday and tasted it today and it is great. Next time I wll add more melted butter because I think it could use some more or if I had some butter extract I would have added that also. But overall a great and easy recipe.

    • Try a little butterscotch flavoring. I bought some from Amazon. You can also “fool the brain” and add a drop of yellow food coloring. You’d be surprised the difference it makes in how you feel about the ice cream as you eat it. I made mint chocolate chip for my husband, but had no green food coloring. The whole time you’re eating it, you’re thinking, wow, tastes great, but shouldn’t it be green?

    • Hi Tiera! I’m so happy to hear that you enjoyed this! It’s definitely one of my faves! Adding more butter should make the flavor bolder for sure and that can be adjusted based on taste! 🙂

  3. I just love butter pecan ice cream, and homemade is the best. It’s so helpful to not have to have a separate machine to make it too.