I’ve always believed that homemade ice cream is the ultimate summer indulgence, and this Butter Pecan Ice Cream recipe is my go-to when I want something creamy, nutty, and deeply satisfying. There’s a nostalgic comfort in that first spoonful of rich vanilla custard swirled with toasted pecans and buttery undertones. It brings me right back to my childhood summers—barefoot on the porch, bowl in hand, savoring every icy bite before it melted in the heat.
When I decided to recreate that flavor from scratch, I was determined to make it better than anything store-bought. After several test batches (and a few happy taste testers), I finally nailed the perfect blend of toasted pecans, browned butter, and sweet, velvety ice cream. What makes it unforgettable isn’t just the flavor, but the texture: those crunchy, caramelized pecans folded into a base so creamy it practically melts on your tongue.
If you’re someone who loves classic ice cream flavors with a homemade twist, this one’s for you. It’s sophisticated yet familiar, with every bite offering a little nutty crunch and a smooth, buttery finish. Plus, it’s easier than you might think to make—and trust me, the result is absolutely worth the wait. If you enjoy nostalgic treats like the Old Time Oven Peach Cobbler or the Ooey Gooey Bars, then this ice cream is about to earn a spot at the top of your favorites list.
Why You’ll Love This Butter Pecan Ice Cream
This recipe is a perfect blend of richness and simplicity. The browned butter adds a layer of complexity and warmth, while the toasted pecans bring a satisfying crunch and a touch of caramelized sweetness. It’s not overly sweet, so it complements a variety of desserts or stands proudly on its own. Making it from scratch also gives you the chance to control the quality of ingredients—real cream, real butter, and fresh pecans.
You’ll also love how versatile this recipe is. Whether served in a cone, beside a warm pie, or straight from the container during a midnight craving, it never disappoints. The process of creating it is a joy in itself. There’s something rewarding about watching your custard thicken just right and then transforming into a frozen, scoopable dream. So yes, this butter pecan ice cream isn’t just a recipe—it’s an experience.
How to Make Butter Pecan Ice Cream
Step 1: Toast the Pecans
Start by melting 2 tablespoons of butter in a skillet over medium heat. Add 1 cup of chopped pecans and stir constantly for about 4-5 minutes until they become fragrant and slightly darker in color. Set them aside to cool.
Step 2: Brown the Butter
In a small saucepan, melt 3 tablespoons of butter over medium heat. Let it cook, stirring occasionally, until it turns golden brown and smells nutty. Be careful not to burn it. Remove from heat and let it cool slightly.
Step 3: Prepare the Custard Base
In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, ½ cup of granulated sugar, ¼ cup of brown sugar, and a pinch of salt. Heat over medium heat, stirring often, until the mixture is steaming but not boiling.
In a separate bowl, whisk 5 egg yolks. Slowly add a ladleful of the hot cream mixture into the yolks while whisking constantly to temper them. Gradually whisk the tempered yolks back into the saucepan with the rest of the cream mixture. Continue to cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Step 4: Combine and Chill
Remove the custard from the heat and stir in the browned butter and 2 teaspoons of vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool, then cover and refrigerate for at least 4 hours or overnight.
Step 5: Churn the Ice Cream
Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When it reaches a soft-serve consistency, fold in the toasted pecans.
Step 6: Freeze to Firm Up
Transfer the ice cream to a lidded container and freeze for at least 2 hours until firm enough to scoop.
Recipe Variations and Possible Substitutions
- Maple Butter Pecan: Replace the brown sugar with maple syrup for a deeper, more complex sweetness.
- Dairy-Free Version: Use full-fat coconut milk in place of cream and milk, and a plant-based butter substitute.
- Bourbon Pecan: Stir in a tablespoon of bourbon with the vanilla extract for an adult twist.
- Candied Pecans: Toss the pecans in a little brown sugar before toasting for extra crunch and sweetness.
- Chocolate Swirl: Drizzle in a ribbon of melted chocolate at the end of churning for a rich contrast.
Serving and Pairing Suggestions
One of my favorite things about Butter Pecan Ice Cream is how well it pairs with both classic and adventurous desserts. It’s a natural match for warm pies like apple or pecan, where the cold creaminess melts into the crust and filling. I also love it with gooey chocolate brownies or sandwiched between homemade cookies for an unforgettable ice cream sandwich.
If you’re serving it as the star of the show, try topping it with caramel sauce, a sprinkle of sea salt, or even more toasted pecans for added texture. It also works beautifully alongside desserts like Best Cheesecake Deviled Strawberries and Old Time Oven Peach Cobbler, both of which enhance the nostalgic, indulgent feel.
Storage and Reheating Tips
To store, transfer the ice cream to an airtight container and keep it in the coldest part of your freezer. It’s best eaten within 1 to 2 weeks for optimal texture and flavor. If it becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
Avoid microwaving to soften; instead, use a warm ice cream scoop or dip your spoon in hot water. If your pecans become too chewy over time, you can toast a fresh batch and fold them into slightly softened ice cream before serving.
Frequently Asked Questions
How do I know when the custard is thick enough?
You’ll know the custard is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.
Can I use milk instead of cream?
You can substitute some cream with whole milk, but avoid removing all the cream or it won’t be as rich and creamy.
Do I have to toast the pecans?
Toasting the pecans is key. It enhances their nutty flavor and adds a wonderful crunch.
What if I don’t have an ice cream maker?
You can freeze the custard base in a shallow container, stirring every 30 minutes for a few hours to mimic churning.
Can I add mix-ins besides pecans?
Absolutely! Try adding toffee bits, swirls of caramel, or even crushed cookies for your own signature twist.
Related Recipe You’ll Like
If you’re as smitten with Butter Pecan Ice Cream as I am, there are several other desserts on my site that you’ll absolutely adore. The Old Time Oven Peach Cobbler is a soul-warming classic with a sweet, jammy filling and buttery crust that pairs beautifully with a scoop of this ice cream. For something with a crunch, the Ooey Gooey Bars offer a caramelized texture that complements the buttery richness of pecans.
Another great pairing is Cheesecake Deviled Strawberries—their tangy sweetness creates a nice balance with the creaminess of the ice cream. If you’re feeling festive, the Mini Cinnamon Roll Cheesecakes will bring that cozy, spice-kissed flavor that makes dessert extra special.
Save and Share This Recipe for Later
If you’ve fallen in love with this Butter Pecan Ice Cream, don’t forget to save it for your next dessert craving! Pin it to your favorite board on Pinterest so it’s always within reach, or bookmark the page in your browser. And of course, share it with your ice-cream-loving friends and family—whether by email, social media, or a good old-fashioned handwritten note.
Sharing homemade recipes is one of the sweetest joys of cooking. Let someone you care about know they deserve a scoop (or two) of this buttery, nutty goodness!
Butter Pecan Ice Cream
This Butter Pecan Ice Cream is a creamy, rich, homemade delight made with toasted pecans, browned butter, and a smooth vanilla custard base. The classic combination of buttery nuts and sweet cream offers a nostalgic taste experience that's far better than store-bought. Ideal for summer gatherings, celebrations, or simply as a treat-yourself dessert, this ice cream recipe is a freezer-friendly favorite that pairs beautifully with warm pies, brownies, or cookies. It’s a traditional Southern-inspired dessert with irresistible texture and flavor, perfect for anyone who loves nutty, creamy ice cream.
Ingredients
- 2 tablespoons unsalted butter (for toasting pecans)
- 1 cup chopped pecans
- 3 tablespoons unsalted butter (for browning)
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup brown sugar
- Pinch of salt
- 5 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped pecans and toast for 4-5 minutes until fragrant. Let cool.
- In a separate saucepan, melt 3 tablespoons of butter until browned and aromatic. Remove from heat and cool slightly.
- Combine cream, milk, both sugars, and salt in a saucepan. Heat until steaming.
- In a bowl, whisk egg yolks. Temper them by slowly whisking in a small amount of the hot cream mixture. Return the yolk mixture to the saucepan.
- Cook over low heat, stirring constantly until thick enough to coat the back of a spoon.
- Stir in browned butter and vanilla. Strain mixture through a sieve. Chill for at least 4 hours or overnight.
- Churn in an ice cream maker per manufacturer’s instructions. Fold in toasted pecans.
- Transfer to a lidded container and freeze for at least 2 hours until firm.
Notes
- Toasting the pecans intensifies their flavor and ensures they stay crisp in the ice cream.
- Browning the butter adds a nutty richness that deepens the overall flavor.
- For best results, use fresh, high-quality dairy and real vanilla extract.
- This recipe can be customized with additions like caramel swirls, bourbon, or candied nuts.
