No Churn Butter Pecan Ice Cream
My butter pecan ice cream is rich, creamy, and full of buttery caramelized nuts. This easy no churn recipe doesn't even require an ice cream machine!
I love making no churn ice cream. You can make whatever flavor you want with your favorite mix ins without fussing with an ice cream machine or custard base. I've previously shared fun varieties like bubble gum ice cream, blue moon ice cream, and cookie monster ice cream. My newest favorite is this butter pecan ice cream. Store bought flavors often skimp on the nuts and use artificial butter flavor. My version browns real butter with a generous amount of nuts! We love ours in a waffle cone, sundae, or even on top of other desserts like my maple pecan brownies.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Sweetened Condensed Milk AND Corn Syrup: Sweetened condensed milk lowers the freezing the point to keep the ice cream soft and scoopable. Corn syrup also prevents large ice crystals from forming so you get a smooth creamy base that is never grainy.
- We Use a Loaf Pan: The faster the ice cream freeze the smaller ice crystals will be. We use a loaf plan since its shallow design helps it freeze quickly.
- We Toast and Caramelize Our Nuts: This brings out the flavor of the nuts and adds a toasty sweetness you can't get any other way.
Ingredient Notes and Shopping Tips
- Heavy Cream: Look for one that is at least 36% fat. Lower fat and dairy free varieties will not work the same. Keep ice cold until you're ready to use it.
- Sweetened Condensed Milk: Make sure you grab sweetened condensed NOT evaporated milk. Sweetened condensed milk has added sugar is much thicker than evaporated which just has some of its water removed.
- Vanilla: Real vanilla has over 200 flavor compounds compared to just one in imitation. In recipes with few ingredients each one really matters so use the good stuff. You can also use my homemade vanilla here!
Troubleshooting and Tips: Steal My Culinary School Secrets
- Cream Mixture is Slow To Whip: Chill your bowls and beats, and keep your ingredients cold to help them form soft peaks more quickly.
- Ice Cream Becomes Grainy or Buttery: This is caused by overwhipping. Whip just until soft peaks form, do not overmix.
- Ice Cream Becomes Icy In the Freezer: Store in an air tight container and press plastic wrap onto the surface to limit its exposure to the air. Also, store it near the back of the freezer where the temperature is colder and more consistent.
Homemade ice cream is at its best quality within 1 week after making. It is still safe to consume after this but it may become icier.
More No Churn Ice Creams To Try
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📖 Recipe
No Churn Butter Pecan Ice Cream
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Ingredients
For the Ice Cream Base
- 2 Cups Heavy Cream
- 1 Cup Sweetened Condensed Milk
- ¼ Cup Light Corn Syrup
- 1 Teaspoon Vanilla Extract
For the Pecans
- 1 Cup Pecans Chopped
- 4 Tablespoons Sugar
- 2 Tablespoons Butter
- ¼ Teaspoon Salt
Instructions
- In a skillet over medium heat, melt the butter. Add pecans and cook for about 1 minute.
- Add the sugar and salt, stirring constantly for about 6 minutes the butter turns golden brown and the pecans are caramelized.
- Cool completely.
- In a large bowl, combine the heavy cream , sweetened condensed milk, corn syrup, and vanilla. Beat until it thickens and forms soft peaks.
- Pour half of the ice cream mixture into a loaf pan. Top with half the pecans and the butter mixture.
- Repeat with the remaining ice cream mixture and the rest of the butter and pecans.
- Using a knife, gently stir the layers to mix the nuts and butter. Freeze for at least 6 hours.
Nutrition
