Description
This creamy butter pecan ice cream is rich, buttery, and filled with delicious toasted pecans. It’s a perfect treat for warm days!
Ingredients
Scale
- ½ cup Salted Butter (Unsalted butter works for a milder taste.)
- ⅓ cup Granulated Sugar (Consider using brown sugar for a deeper caramel flavor.)
- 2 cups Heavy Cream (Swap for half heavy cream and half whole milk for a lighter version.)
- 1 teaspoon Salt (Optional but can enhance the overall taste.)
- 1 teaspoon Vanilla Extract (Try almond or maple extract for a different twist.)
- 1 cup Pecans (Walnuts or almonds can be used for a tasty alternative.)
Instructions
- Chop 1 cup of pecans in a food processor until they are chopped into various sizes, ensuring some remain chunky for texture.
- In a medium saucepan, combine the chopped pecans, 4 tablespoons of butter, and ¼ cup of granulated sugar. Cook over medium heat, stirring continuously for about 5–7 minutes until the sugar dissolves.
- Remove from heat and transfer the toasted pecans to a parchment-lined plate. Allow to cool completely for about 10-15 minutes.
- In a large mixing bowl, pour in 2 cups of heavy cream and whip until soft peaks form, about 3–5 minutes.
- Gently fold in the remaining ⅓ cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt into the whipped cream. Add in the cooled buttered pecans and fold carefully.
- Pour the mixture into a loaf pan, cover tightly with plastic wrap or aluminum foil, and freeze for 6-8 hours or overnight.
Notes
- For a lighter version, consider swapping half of the heavy cream with whole milk.
- Using brown sugar in place of granulated sugar can deepen the caramel flavor of the ice cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg