Go Back
+ servings
No-Churn Butter Pecan Ice Cream
Print Pin
5 from 7 votes

No-Churn Butter Pecan Ice Cream

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.
Course Dessert
Keyword classic, dessert, easy, fall recipe, healthy, homemade, ice cream, indulge, no-churn, pecan, pecans, recipe, summer, sweet, traditional, vegetarian
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea


  • 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



  • 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.


  • 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!


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.