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homemade butter pecan ice cream

Homemade Butter Pecan Ice Cream Recipe

  • Author: Jamie Sanders
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 25 min plus freezing time
  • Yield: 1.75 to 2 quarts 1x
  • Category: Dessert
  • Method: Ice cream maker


This unbelievably delicious Homemade Butter Pecan Ice Cream Recipe is super easy to make in your ice cream maker.


Units Scale

Ice Cream

  • 4 eggs
  • 1.5 cups sugar
  • 1/2 can (about 7 oz) sweetened condensed milk
  • 1.5 tablespoons good quality vanilla
  • 4 cups milk (Your choice of whole or 2% milk, half n half, heavy cream- the higher the fat content of the milk, the creamier the ice cream will be.)
  • optional (but so good!) Caramel ice cream topping

Buttered Pecans:

  • 3/4 cup chopped pecans
  • 3 tbs butter
  • 1 tbs sugar


Ice cream:

  1. In a large mixing bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.
  2. Add vanilla, milk and condensed milk. Blend until all ingredients are combined. (*see recipe notes below about cooking your ice cream base.)
  3. Add mixture to ice cream machine and follow manufacturer’s directions to process.

Buttered Pecans:

  1. Melt butter in a large pan over med-high heat.
  2. Add sugar and stir with a spatula until sugar is dissolved.
  3. Add pecans, reduce heat to medium and gently stir/toss pecans until toasted.  (about 5 minutes.)  Watch pecans closely they go from being done to burned, very fast.
  4. Transfer pecans to a plate and let cool.
  5. a few minutes before the ice cream is complete, add pecans to the ice cream and let the machine mix the pecans into the ice cream.
  6. Eat right away as soft serve or transfer to a freezer-safe container and freeze 2 to 4 hours or until desired consistency is reached.
  7. Optional step using caramel: Transfer 1/2 of ice cream to a freezer-safe container. Spread/squeeze a generous amount of caramel over ice cream layer.  Add remaining ice cream to the container and top with more caramel.  Use a butter knife to gently stir the caramel around.  Place in freezer for 2 -4 hours.



How To Cook This Buttered Pecan Ice Cream Base:

  1. Combine the vanilla and 2 milks in a saucepan and bring to a simmer over medium-high heat, stirring occasionally.
  2. In a separate bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.
  3. Gradually whisk half of milk mixture into eggs. Pour egg-milk mixture back into saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
  4. You may wish to pour the cooked egg mixture through a sieve to remove any cooked egg chunks.
  5. To quickly cool the ice cream base, set the bowl of custard in an ice bath and stir til chilled.
  6. Cover and refrigerate until cold, at least 1 hour; ice cream base can be refrigerated up to 2 days ahead.
  7. Add ice cream base to the ice cream maker and process according to your machine’s instructions.


  • Serving Size: 1/8 of recipe
  • Calories: 437
  • Fat: 18
  • Carbohydrates: 59
  • Protein: 10

Keywords: ice cream, butter pecan ice cream, ice cream recipes