Butter Pecan Ice Cream (No Egg) – Creamy & Easy Recipe

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Indulge in the rich, buttery flavor of homemade butter pecan ice cream — a classic American treat that’s creamy, crunchy, and melt-in-your-mouth delicious. Made without eggs, this easy ice cream recipe combines toasted pecans, brown sugar, and real cream for the ultimate scoopable comfort food. Whether you’re cooling down on a summer night or looking for an impressive dessert for your next party, this recipe hits the sweet spot.

The smooth, velvety base is infused with a warm, caramel-like depth thanks to browned butter and brown sugar, while the toasted pecans add a nutty crunch that makes every bite irresistible. This crowd-pleasing frozen dessert is perfect for weekend treats, family gatherings, or easy party food ideas.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes (includes freezing time)
Yield: 6 servings
Difficulty: Easy
Category: Desserts
Cuisine: American

Why You’ll Love This Butter Pecan Ice Cream

• No eggs required — just churn and chill

• Buttery, nutty, and deeply flavorful

• Perfect for family desserts or party menus

• Easy to customize with add-ins or extracts

• Better than store-bought and made with real ingredients

• Freezes beautifully for make-ahead treats

Ingredient Breakdown

Heavy Cream: Creates a luscious, creamy base that freezes into a soft and scoopable texture.
Whole Milk: Balances the richness while keeping the texture smooth and light.
Granulated Sugar: Sweetens the ice cream without overpowering the buttery flavor.
Vanilla Extract: Enhances the caramel and nutty notes with warm undertones.
Unsalted Butter: The base of the brown sugar caramel; adds richness and depth.
Brown Sugar: Gives the ice cream a warm, molasses-like sweetness.
Roasted Pecans: Toasted for flavor and crunch — the star mix-in that adds texture.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• ¼ cup unsalted butter

• ½ cup brown sugar, packed

• ½ cup roasted pecans, chopped

Step-by-Step Instructions

1. Make the Butter Sugar Base
   In a small saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and cook for 2–3 minutes until it fully dissolves and becomes syrupy. Remove from heat and allow to cool completely. This step builds the ice cream’s signature caramel flavor.

2. Mix the Ice Cream Base
   In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar dissolves.

3. Combine Mixtures
   Once the butter-brown sugar mixture has cooled, stir it into the cream base until fully incorporated.

4. Fold in Pecans
   Gently fold in the roasted pecans. Make sure they’re evenly distributed to get crunch in every bite.

5. Churn
   Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes), or until it reaches a soft-serve consistency.

6. Freeze Until Firm
   Transfer the churned ice cream to an airtight container. Smooth the top and cover. Freeze for at least 4 hours, or until firm and scoopable.

7. Serve and Enjoy
   Scoop into bowls, cones, or cookie sandwiches and enjoy the buttery crunch of homemade butter pecan ice cream.

Pro Tips

• Chill the base before churning for faster and smoother freezing.

• Toast the pecans in a dry skillet for 5 minutes to intensify their flavor.

• Use pure vanilla extract, not imitation, for the best taste.

• Let the ice cream sit at room temp for 5 minutes before scooping for easier serving.

• Store in a freezer-safe container with a tight lid to avoid ice crystals.

Ingredient Swaps or Variations

• Use maple syrup in place of brown sugar for a maple pecan twist.

• Add bourbon (1–2 tablespoons) to enhance the flavor and improve scoopability.

• Try different nuts like walnuts or hazelnuts.

• Add chocolate chips for a sweet, nutty crunch.

• Make it dairy-free with full-fat coconut milk and vegan butter.

Serving Suggestions

• Serve in a waffle cone or bowl with a drizzle of caramel sauce.

• Pair with warm apple pie or pecan pie for a holiday-worthy dessert.

• Top with whipped cream and extra pecans for a sundae-style treat.

• Use as a filling for ice cream sandwiches with soft cookies.

Make Ahead + Storage Tips

• Make ahead: You can prepare the base up to 2 days in advance and store it in the fridge until ready to churn.

• Storage: Keep in the freezer for up to 2 weeks in an airtight container.

• To serve: Let thaw at room temperature for 5–10 minutes before scooping.

• Avoid refreezing partially melted ice cream, as it changes the texture.

Cultural or Historical Notes

Butter pecan ice cream is a Southern American classic that traces its roots to the rich dairy traditions of the South, where pecans are plentiful and beloved. Often found in old-fashioned ice cream parlors, it’s considered a nostalgic flavor — deeply comforting and rich in heritage.

Frequently Asked Questions (FAQ)

Can I make this without an ice cream maker?
Yes! After mixing everything, pour into a loaf pan and freeze. Stir every 30 minutes for the first 3 hours to break up ice crystals.

Do I need to toast the pecans?
It’s highly recommended. Toasting brings out their natural oils and adds a deep, nutty flavor that elevates the ice cream.

Can I use light cream instead of heavy cream?
For best texture and creaminess, stick with heavy cream. Light cream may cause iciness.

Why does the ice cream get too hard?
Homemade ice cream doesn’t contain stabilizers, so it may freeze harder. Let it sit at room temp before scooping.

Is this ice cream gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your vanilla extract to be safe.

Notes

• If using unsalted butter, you can add a small pinch of salt to balance the sweetness.

• Use freshly roasted pecans for the best crunch.

• Avoid overchurning, which can make the ice cream too dense.

Nutrition (Per Serving, Approx.)

Calories: 350
Fat: 28g
Carbs: 22g
Sugar: 19g
Protein: 3g
Fiber: 1g

Tools You’ll Need

• Mixing bowls

• Saucepan

• Whisk

• Ice cream maker

• Rubber spatula

• Airtight freezer-safe container

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