Rich and creamy Butter Pecan Ice Cream is the perfect homemade treat, blending smooth texture with crunchy, nutty goodness. Best of all, it’s simple to prepare, so you can have it ready and chilling in the freezer in no time!
INGREDIENTS
- 14 ounces (397g) sweetened condensed milk
- 2 tablespoons light or dark brown sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups (473ml) heavy cream
- 1 ½ cups (165g) chopped pecans
- 2 tablespoons unsalted butter, melted
INSTRUCTIONS
- Place a 9” x 5” x 3” metal loaf pan or a similar freezer-safe container in the freezer to chill.
- In a large bowl, whisk together the sweetened condensed milk, brown sugar, vanilla extract, and salt until smooth.
- Using an electric mixer, whip the heavy cream in a separate bowl on medium-high speed until firm peaks form.
- Gently fold about 1 cup of the whipped cream into the condensed milk mixture to lighten it. Then, add the lightened mixture back into the remaining whipped cream, folding gently until fully combined.
- Spread the mixture evenly into the chilled pan. Cover tightly and freeze for 2 hours.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Toss the chopped pecans with the melted butter until evenly coated. Spread them out in a single layer on the prepared baking sheet and bake for 12-15 minutes, or until toasted. Allow the pecans to cool completely.
- After 2 hours, remove the ice cream from the freezer and stir in the toasted pecans, reserving some for garnish if desired. Cover the pan again and freeze for at least 3 more hours before serving.
Enjoy your creamy, homemade Butter Pecan Ice Cream!
