Easy Butter Pecan Ice Cream Recipe

Published Jul 29, 2024 By Elle Ann

Image credit: Ellen's Homemade Delights via YouTube

It’s Summer season and that means that the weather is about to get or is already hot, during this season there’s only one thing that I could think of, a serving of a yummy and cold treat. There are a lot of refreshers that you can make from lemonades to popsicles, and if you want to go classic, then ice cream it is!

If you are worrying about having no ice cream machine, then I’m sure you’ll be glad to know that this recipe by Ellen’s Homemade Delights on YouTube requires none of that at all. Learn how to make this now with just a few easy steps, follow the instructions down below, and watch the video tutorial. Enjoy!

Ingredients for Butter Pecan Ice Cream:

2 cups of heavy whipping cream, cold
1 (14oz) can of sweetened condensed milk
1 tsp of pure vanilla extract
½ tsp of pure maple extract
2 tbsp of unsalted butter
¼ cup of packed brown sugar
1 cup of chopped pecans
¼ tsp of ground cinnamon
Toasted chopped pecans, for garnish, optional

How to Make Butter Pecan Ice Cream:

Step 1

In a large bowl, add the sweetened condensed milk, vanilla extract, and maple extract, then give them a good stir until combined, and set the mixture aside. Place a large skillet on a stove over medium heat, then add the butter and brown sugar, then stir them until melted, add the chopped pecans and cinnamon, and stir until well coated.

Step 2

Let them cook for about 2 to 3 minutes, then turn off the heat, and transfer it to the sweetened condensed milk mixture. Stir them until evenly combined, then set them aside, and prepare the whipped cream. In a chilled bowl, pour in the heavy whipping cream, then beat it over high speed for about 3 minutes until stiff peaks form, and pour in the pecan mixture.

Step 3

Gently fold them until evenly combined, then transfer the mixture into an 8x4x2-inch chilled loaf pan, and spread it evenly. Cover the loaf pan with plastic wrap, then place it in the freezer, and let it freeze for at least 4 to 6 hours or overnight. Top with more chopped pecans if desired, then serve, and enjoy!