Making your own homemade ice cream is a pinch with this No-Churn Butter Pecan Ice Cream is the newest wave of indulge! Toasted pecans, unsalted butter, brown sugar, heavy cream, sweetened condensed milk, and a handful of other ingredients come together to create the easiest and most delicious ice cream that requires no special equipment and is the perfect balance of sweet + savory. Dairy-free + Gluten-free options.
There is nothing like creamy ice cream that is made with heavy cream and a handful of ingredients. The soft, cold sweetness coats your mouth perfectly while the small bites of chopped pecans adds the perfect crunch factor. Are you a lover of ice cream? If so, then this No-Churn Butter Pecan Ice Cream is a classic flavor that you have to try making at home. With just a few simple ingredients and steps, you can create easy no-churn ice cream recipes at home without the need for any fancy equipments. Ice cream makers can be pretty expensive and take up tons of room on the counter or in the pantry, so you'll love the fact that this no churn recipe uses only a blender for ease.
If you're in the ice cream making mood after this recipe, you'll love this Best Strawberry Shortcake Ice Cream, No-Churn Maple Brown Butter Walnut Ice Cream, and No-Churn Peanut Butter Oreo Ice Cream. Everything works for both adults and kids and makes for the best way to batch frozen sweet treats for the week.
But when it comes to this No-Churn Butter Pecan Ice Cream in particular, the type that requires minimal effort + simple ingredients & no fancy ice cream maker----it's a huge hit with the family and is perfect for a sweet cool-down treat over summer or ideal for a cozy winter movie night. Basically, it's perfect ALL YEAR round and can be adapted to be Gluten-free & Vegan!
Basically, butter pecan is a flavor that merges the nutty notes of pecan with a bold, richness of butter and a hint of sweet vanilla. The distinctive flavor of the pecan is hard to pinpoint – even for experts – but it's best described as having sweet and roasted undertones.
You may have thought that the only way to enjoy homemade ice cream is to purchase an ice cream maker. That is totally false! You can create excellent texture without an ice cream maker if you follow some of my basic principles for no-churn ice cream---especially this butter pecan version. 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 scoop-able ice cream once it has hardened in the freezer.
Here is a simple list of ingredients to make No-Churn Butter Pecan Ice Cream:
TO MAKE THE 'BUTTERED' PECAN:
TO MAKE THE ICE CREAM:
ASSEMBLE + FREEZE:
First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.
Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.
That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, in this recipe, I love using Edward's & Son's Let's Do Organic's dairy-free coconut version for vegan-friendly options.
Believe it or not, there's a difference between the two. Butter pecan is a flavor that offers rich, buttery notes, with the nuttiness of the pecans. Whereas, butterscotch is a sweeter flavor that offers a more creamier feel and the sauce is made from butter and brown sugar----very similar to caramel.
Although homemade No-Churn Butter Pecan Ice Cream is amazing simply served in a cone, here are some ideas to elevate it to the next level:
Scoop into bowls: Serve the Butter Pecan Ice Cream in bowls with caramel and other toppings for pure ice cream joy.
Make ice cream sandwiches: Take two cookies of your choice (chocolate chip, oatmeal, or even Biscoff cookies for double the caramel goodness!), and sandwich a generous scoop of maple ice cream between them. Roll the edges in crushed waffle cones or mini chocolate chips for an extra crunch.
Build epic sundaes: Create towering sundaes with multiple scoops of Butter Pecan ice cream + toppings!
Ice Cream Pie: Press a cookie crust into a pie dish, fill it with Butter Pecan Ice Cream mix, and freeze until firm. YUM!
Affogato: Pour a shot of hot espresso or strong coffee over a scoop of your butter pecan ice cream. Watch as the creamy ice cream melts into the rich, velvety coffee for a heavenly dessert-drink combination.
To toast pecans is super easy and it works for any type of nuts! 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.
When kept in an air-tight container, ice cream lasts for about 2 weeks.
Yes and No! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool whip, however, the texture won't be as solid and "ice cream" like as this one. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.
Absolutely! To make this ice cream entirely dairy-free, simply substitute the heavy cream for full-fat coconut cream or milk (refrigerated overnight), the condensed milk for dairy-free sweetened condensed milk, and butter with vegan butter.
Yes! Absolutely! Just ensure that ingredients like cream are gluten-free friendly.
The freezing time can vary depending on your freezer temperature and the depth of the ice cream in the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.
In general, praline flavor has a sweeter taste with added praline candy pieces and a smoother texture, making it great for mixing with other desserts or toppings. However, butter pecan has a more caramel-like flavor with a chunkier texture due to the added pecan pieces.
The short answer is the incorporation of butter and brown sugar, which together creates a rich, buttery flavor when paired with the bits of pecans.
Absolutely! Not only can you make this ice cream without an ice cream maker, you can also get creative and add additional mix-ins like chocolate chips, nuts, or more caramel swirls. Just be sure not to overload the mixture, as it can affect the texture of the ice cream.
Basically, Butter pecan ice cream is smooth vanilla ice cream with a slight buttery flavor, with chunks of pecans added!
If you love this ice cream recipe, try these delicious pecan-filled ones next:
If you tried this No-Churn Butter Pecan Ice Cream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.