For an even richer flavor, use brown butter instead of regular melted butter for the pecans. Simply cook the butter over medium heat until it turns a nutty brown color, being careful not to burn it. Feel free to adjust the amount of molasses to your liking. A little more will deepen the flavor, while a little less will keep it milder. If you don't have an ice cream maker, you can still make this recipe! Pour the cream mixture into a freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes to break up ice crystals. Fold in the pecans during the last stir.
No-Cook, Homemade Butter Pecan Ice Cream Recipe
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME3 hrs 30 mins
-
SERVING16 People
-
VIEWS10
Indulge in the creamy decadence of homemade butter pecan ice cream without the fuss of cooking! This simple, egg-free recipe delivers a rich, buttery, and nutty delight, perfect for satisfying your sweet cravings any time of year.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate41 g
-
Cholesterol59 mg
-
Fiber3 g
-
Protein10 g
-
Saturated Fat12 g
-
Sodium284 mg
-
Sugar37 g
-
Fat37 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the sweetened condensed milk, whole milk, evaporated milk, heavy cream, sugar, molasses, and vanilla extract. Be gentle to avoid creating excessive foam. (Prep time: 5 minutes)
02
StepCover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld. (Chill time: 30 minutes)
03
StepPreheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)
04
StepIn a large saucepan, melt the butter over medium-low heat. Stir in the salt until it is fully dissolved. (Prep time: 2 minutes)
05
StepAdd the pecans to the melted butter mixture, ensuring they are evenly coated. Spread the buttered pecans in a single layer on a baking sheet. (Prep time: 3 minutes)
06
StepBake in the preheated oven for 6 minutes. Flip the pecans and continue baking until they are toasted and fragrant, approximately 6 minutes more. (Bake time: 12 minutes)
07
StepRemove the baking sheet from the oven and let the pecans cool until they are easy to handle. Coarsely chop the cooled pecans. (Cooling time: 15 minutes)
08
StepSet aside 1 1/2 cups of the buttered pecans for the ice cream. Reserve the remaining pecans for another delightful use. (Prep time: 2 minutes)
09
StepPour the chilled cream mixture into your ice cream maker and freeze according to the manufacturer's instructions until the ice cream reaches a semi-solid consistency. (Churn time: 30 minutes)
10
StepTransfer the semi-frozen ice cream to an airtight container. Gently fold in the reserved 1 1/2 cups of buttered pecans. (Prep time: 5 minutes)
11
StepCover the ice cream with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Seal the container with a lid. Freeze the ice cream until it is solid, at least 2 hours. (Freeze time: 2 hours+)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Bernita Brown
Jun 28, 2025I love that this recipe doesn't require cooking a custard. It's so much faster and easier.
Jasmin Gislason
Jun 27, 2025I made this for a party, and everyone raved about it. It's a definite crowd-pleaser.
Frederique Kulas
Jun 26, 2025I tried it with maple extract, and it was incredible! Thanks for the great recipe!
Jamie Prosacco
Jun 23, 2025The toasted pecans make all the difference. I might even add a little extra next time!
Victoria Mosciski
Jun 22, 2025Super simple and tastes fantastic!
Betty Corwin
Jun 20, 2025Easy to follow instructions and a delicious result. What more could you ask for?
Malinda Schaden
Jun 10, 2025My family devoured this ice cream in one sitting. Will definitely be making it again.
Melissa Bernier
Jun 9, 2025This ice cream is amazing! So easy to make, and the butter pecan flavor is perfect.
Laron Prohaska
Jun 9, 2025The plastic wrap tip is genius! My ice cream came out so creamy and smooth.
Cathryn Stiedemannprosacco
Jun 8, 2025I didn't have evaporated milk, so I used more whole milk and it still turned out great!