Butter Pecan Ice Cream

You’re going to love this rich and buttery Butter Pecan Ice Cream. Made with pecans toasted in melted butter, it has a deep, nutty flavor and a smooth, creamy texture that makes it completely irresistible.

Course Dessert

Cuisine American

Keyword butter pecan ice cream

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 592kcal

Author Katie Cooksey

Equipment

Ingredients

1 cup Pecans be sure to use chopped pecans, or chop larger pecans.
4 tablespoons butter use unsalted butter, OR omit all of the salt in the recipe if you must use salted butter.
1/2 teaspoon salt divided
2 cups heavy cream keep this cold until you pour it into your large bowl to beat
1 cup brown sugar using brown sugar helps add another depth of flavor to this ice cream
1 teaspoon vanilla extract

Instructions

Pour the pecans, butter, and ¼ teaspoon salt in a sauce pan and cook until the butter has completely melted and the mixture becomes slightly fragrant, about 2-3 minutes. Then set aside to cool.
Pour the heavy cream, brown sugar, vanilla, and the rest of the salt into a large bowl, then beat with your handheld mixer for at least 2-3 minutes, or until thick peaks form.
Fold in the butter & pecan mixture, then pour into your loaf pan and freeze for at least 6 hours in your freezer.
After the ice cream is frozen, let thaw at room temperature for about 15-20 minutes before serving and enjoying!

Notes

Notes:

- Mix the cream & sugar until thicker than whipped cream, there should be very thick peaks before adding in the butter & pecans.
- Be sure to use chopped pecans, not halved pecan

Storage:

Store in the freezer, covered. Let thaw 15- 20 minutes before enjoying.

Nutrition