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No-Churn Butter Pecan Ice Cream

July 18, 2017
No-Churn Butter Pecan Ice Cream----sure to be your family's newest favorite flavor! Bold toasted pecan flavor paired with sweet and buttery notes.

No-Churn Butter Pecan Ice Cream

Making your own homemade ice cream is a sinch with this No-Churn Butter Pecan Ice Cream! Roasted pecans, heavy whipping cream, and sweetened condensed milk come together to create the easiest and most delicious ice cream that requires no special equipment and is not too sweet. Make this recipe to kick off this summer’s Ice Cream Week 2021! 

No-Churn Butter Pecan Ice Cream

There is nothing like creamy ice cream that is made with heavy whipping cream. The soft, cold sweetness coats your mouth perfectly while the small ice crystals melt in your mouth. Can you tell I love ice cream? And this No-Churn Butter Pecan Ice Cream is my all-time favorite.

With just a few simple ingredients and techniques, you can create easy no-churn ice cream recipes at home. Ice cream makers can be pretty expensive and take up tons of room on the counter or in the pantry. I’m telling you now – you don’t need anything fancy to make ice cream! I simply freeze mine in a loaf pan and it comes out perfect every time.

No-Churn Butter Pecan Ice Cream

Ice Cream Week 2021!

I love ice cream so much that I decided to create an entire themed week around it! Ice Cream Week 2021 is here, and we are kicking off with one of the best southern desserts known to mankind. There is nothing like a good old-fashioned butter pecan ice cream, and mine is the best! Roasty, toasty nuts and real melted butter in this recipe will tickle all of your taste buds.

Stay tuned for other amazing homemade ice cream recipes this week. Each of them is perfect for enjoying during a hot summer day. That’s why we all love ice cream, right? Because of its cooling, comforting effects. And instead of having to wait in line at the ice cream stand, you can enjoy your homemade ice cream anytime you want in the comfort of your home.

Let me know which ice cream recipes I should try next! But for now, let’s learn how to make No-Churn Butter Pecan Ice Cream!

No-Churn Butter Pecan Ice Cream

Ice Cream Without a Machine?

Yes, you read that right! This No-Churn Butter Pecan Ice Cream does not need to be churned or processed in any way for the ice cream to freeze. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!

If you take sweetened cream, flavor it, and freeze it you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.

Instead, I use heavy whipping cream and whip it to stiff peaks. Then, I fold it into sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer.

Sugar is imperative for this step! I don’t add any additional refined sugar to my ice cream recipe, as the sweetened condensed milk is sweet enough. The sugars in the mixture suspend within the ice cream, creating a soft texture. Without sugar, ice cream becomes hard, dry, and difficult to scoop. 

No-Churn Butter Pecan Ice Cream

Ingredients in No-Churn Butter Pecan Ice Cream

  • 2 cups organic heavy whipping cream
  • 1 can sweetened condensed milk
  • 2 cups chopped pecans, toasted
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon pure maple syrup 
  • 1 tsp vanilla extract
  • pinch of finely-ground sea salt

No-Churn Butter Pecan Ice Cream

How to Make No-Churn Ice Cream

Begin by freshly toasting the pecans. This makes a HUGE difference in flavor, so do not skip this step!

In a medium bowl, stir together the sweetened condensed milk, melted butter, roasted 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 9×5 loaf pan (or small metal bowl), and freeze for 4-6 hours. 

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

Bon Appetit!

No-Churn Butter Pecan Ice Cream

Recipes You’ll Love with No-Churn Butter Pecan Ice Cream

If you love this ice cream recipe, try these out during Ice Cream Week 2021!

No-Churn Butter Pecan Ice Cream

No-Churn Butter Pecan Ice Cream

No-Churn Butter Pecan Ice Cream

Prep Time: 15 mins
Chill Time 6 hrs
Total Time: 6 hrs 15 mins
Serves: 6 servings
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Ingredients

  • 2 cups organic heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk, low-fat
  • 2 cups chopped pecans, toasted (See Notes!)
  • 3 Tbsps unsalted butter, melted
  • 1 Tbsp pure maple syrup (See Notes!)
  • 1 tsp vanilla extract
  • pinch of finely-ground sea salt

Instructions

TOASTED PECANS:

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.
  • Remove from oven and let them cool completely.

ICE CREAM:

  • In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.
  • In a bowl, stir together the sweetened condensed milk, melted butter, toasted pecans, sea salt, and maple syrup, until fully combined.
  • Now, fold in the sweetened condensed milk mixture into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.
  • To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Enjoy.
  • Bon Appetit!

Tips & Tricks

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.

DID YOU MAKE THIS recipe?

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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.