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This homemade Butter Pecan Ice Cream is the perfect Summer treat. It has a rich custard base loaded with delicious buttered pecans. You will love all its sweet and salted flavors! Healthier recipe, with sugar-free keto options.
Why is buttered pecan ice cream so good?
Growing up in Italy, for me Summer meant ice cream. Or I should rather say gelato. My mum used to take us kids for gelato at least three afternoons a week, when she had her morning shift. Oh my goodness, that was the best time of the day. I loved filling my “cono” with dark chocolate, yogurt and crunchy hazelnut gelato scoops. Creamy but with a crunch, the toasted nut ice cream flavor was my favorite.
But it wasn’t until I visited Boston that I got to try butter pecan ice cream. That summer night my hosts threw a dinner party and I was responsible for making the main dish, gnocchi. Some friends were coming over, and they brought ice cream. It was him, the one-and-only best butter pecan ice cream. It soon became my favorite, I liked it so much that I now make my own, every year when summer comes.
What makes it so good is the combination of flavors and textures. This creamy ice cream has a buttery taste that will melt in your mouth, while the toasted pecans add a delightful crunch and nutty flavor. To my mind, it’s the ultimate sweet treat for a hot day.
Ingredients & Replacements
This is an easy butter pecan ice cream recipe that requires just a handful of simple ingredients. Further, my recipe is healthier than the original, with less fat and a sugar-free version that suits keto diets. Read further and learn everything on ingredients and replacements.
- Pecans. You can chop whole nuts at home, or directly purchase chopped pecans from the grocery store. This ingredient is a must, you can’t make butter pecan ice cream without pecans!
- Butter. The butter is essential for toasting nuts and giving this pecan ice cream its unique buttery flavor. Use dairy-free butter, if it is necessary.
- Eggs. You’ll need two large eggs, preferably fresh. While egg whites alone won’t work, the 2 whole eggs can be substituted with 3 egg yolks. This simple swap will produce a richer ice cream texture.
- Milk. This is a healthy butter pecan ice cream recipe, or at least healthier. It replaces half-and-half cream or whole milk with semi-skimmed milk, which has less fat and calories. You can still use full fat milk, or choose dairy-free alternatives such as oat milk or soy milk.
- Heavy cream. The combination of milk and heavy cream gives homemade pecan nut ice cream a rich texture. As ice cream needs fat, heavy cream cannot be replaced with more milk. But you can use coconut cream and make it dairy-free.
- Brown sugar. I like brown sugar because it gives ice cream a browned butter flavor. You can use coconut sugar, or replace with sugar-free sweeteners such as erythritol or monk fruit sweetener for a keto treat.
- Vanilla extract and salt. While vanilla adds a delicate taste, the salt gives a delicious salted caramel flavor. You can use vanilla bean, as an alternative to vanilla extract.
Sugar-free butter pecan ice cream
Making butter pecan keto ice cream sugar-free is very simple. The recipe remains the same, but you’ll need to replace brown sugar with a keto granular sweetener of your choice. My recommendations are granulated erythritol, allulose, and monk fruit sweetener.
How to make butter pecan ice cream at home?
- Caramelize pecans. Place a skillet over medium heat and melt butter. Once the butter has melted, add chopped pecans and salt, then toast until lightly golden. Stir frequently to prevent burning. Transfer toasted pecans to a bowl and let cool.
- Prepare custard base. In a large mixing bowl, quickly beaten eggs with vanilla extract. In the meantime, combine in a large saucepan milk with brown sugar. Cook over medium heat, stirring frequently for a couple of minutes until hot. Do not bring to a boil.
- Combine custard with eggs. Gradually pour the mixture into the beaten eggs, mixing well to incorporate all ingredients together. Return the mixture to the saucepan, stir in cream and cook over low-medium heat for a couple of minutes more, stirring frequently.
- Let pecan ice cream base cool. Remove from the heat and transfer to a large bowl, then fold in the toasted pecans. Let the buttered pecan mixture cool a bit, then cover the bowl with wrapping paper and refrigerate for at least 2 hours or overnight.
- Churn ice cream and freeze. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until it’s firm.
Recipe tips
- When chopping pecans, don’t try to be perfect and cut uneven pieces. The difference in sizes will give your old fashioned butter pecan ice cream an irresistible texture, crunchy and creamy as never before.
- Sweeten to taste. I usually make my ice cream with half a cup of brown sugar, but you may need more if you want it sweeter. Add up to 3/4 cup of sugar, adjusting to your own likings.
- If you can’t eat dairy, make dairy-free butter pecan ice cream with nondairy milk and coconut cream as a replacement for regular milk and heavy cream. You can also use lactose-free options, if lactose is the problem.
- I recommend serving the dessert right after churning and freezing it for at least 4 hours or overnight. This is when homemade butter and pecan ice cream has the creamiest texture. Freezing it for longer may make the ice cream hard and icy.
- You can serve pecan ice cream alone, it tastes so delicious already as it is. But for the best experience, try it with a drizzle of caramel sauce and more buttered pecans on top.
Storage directions
After churning it, you will need to freeze the ice cream for at least 4 hours before it is ready to serve. You can enjoy it right away, with a drizzle caramel sauce and your favorite toppings, or save it for the next days (chef tip, it tastes better freshly made).
Store butter pecan homemade ice cream in an airtight container, covered with parchment paper or plastic wrap before sealing with lid. Freeze in its container for up to 4 days. I do not recommend freezing it for longer than that, as the ice cream tends to lose creaminess and ice burns may form.
This is a butter pecan ice cream recipe for cuisinart ice cream maker, but you can choose any other ice cream maker you like. The only thing to keep in mind is that different brands and models have different features. So, churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
Unfortunately no, my version requires an ice cream maker. The recipe for no churn butter pecan ice cream is slightly different and uses other ingredients. It usually calls for sweet condensed milk, which is folded into whipped cream.
Butter pecan ice cream has a rich and creamy texture with a smooth buttery flavor that melts in your mouth. The buttered pecans add a touch of nuttiness and give the vanilla base a salted caramel flavor. So delicious, you will love the combination of textures.
No, although they are very similar, pecan butter ice cream and gelato are two different desserts. Ice cream recipes typically contain more cream and fats, producing a richer and creamier texture. Gelato, on the other hand, uses more milk and less cream, making it slightly denser and smoother.
Serving ideas
- Scoop on top of brownies, such as 3 ingredient banana brownies, black bean brownies, or keto brownies
- Enjoy alongside a slice of healthy banana bread, or keto banana bread
- Serve with a drizzle of caramel sauce and more crushed nuts on top
- Side it with a moist slice of your favorite cake, I recommend my healthy peanut butter cake
Butter Pecan Ice Cream
Equipment
Ingredients
- ½ cup pecans, chopped
- 1 tbsp butter
- 2 whole eggs
- 1 cup semi-skimmed milk, or whole milk
- 1 cup heavy cream
- ½ to ¾ cup brown sugar, add more to taste, use sugar-free sweetener for keto ice cream
- 1 tsp vanilla extract
- ⅓ tsp salt
Instructions
- Place a skillet over medium heat and melt butter. Once the butter has melted, add chopped pecans and salt, then toast until lightly golden. Stir frequently to prevent burning. Transfer toasted pecans to a bowl and let cool.
- In a large mixing bowl, quickly beaten eggs with vanilla extract.
- In a large saucepan, combine milk with brown sugar. Cook over medium heat, stirring frequently for a couple of minutes until hot. Do not bring to a boil.
- Gradually pour the mixture into the beaten eggs, mixing well to incorporate all ingredients together. Return the vanilla custard to the saucepan.
- Stir in cream. Cook over low-medium heat for a couple of minutes more, stirring frequently.
- Remove from the heat and transfer to a large bowl, then fold in the caramelized pecans. Let the buttered pecan mixture cool a bit, then cover the bowl with wrapping paper and refrigerate for at least 2 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned butter pecan ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until it's firm.
Notes
- For keto butter pecan ice cream, replace brown sugar with a sugar-free granulated sweetener of your choice.
I love this butter ice cream pecan recipe! Excellent idea!????
Hey dear Liza,
thanks a lot for your lovely comment! Same, I love how satisfying this ice cream is. A smooth vanilla-y base with lots of delicious crunchy pecan nuts inside. A dream I would say ahah.