Butter Pecan Ice Cream Recipe


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Ice cream is a kid- (and grownup!) favourite dessert, however store-bought ones typically comprise excessive fructose corn syrup, synthetic colours, and flavors, or different elements that we keep away from.

I like making ice cream at home. This butter pecan ice cream recipe is a wholesome and extremely scrumptious various to store-bought ice cream. It’s additionally actually easy to make at house.

Wholesome Ice Cream? Actually?

Nicely, sure and no. Ice cream nonetheless accommodates loads of sugar and may all the time be thought of a deal with. Nevertheless, since I make my very own I can management which elements I take advantage of and keep away from those who I don’t like.

The elements I like embrace actual maple syrup and uncooked honey as an alternative of refined sugar from sugar beets. And likewise brain-healthy fats from coconut milk or complete milk and cream. I omit all of the stabilizers, thickeners, preservatives, and synthetic colours and flavors.

And it’s actually enjoyable to have the ability to customise the ice cream to make precisely the mix that I’m within the temper for! Which is what I did once I needed butter pecan ice cream.

Selfmade Butter Pecan Ice Cream

Ever marvel the place the butter in butter pecan ice cream is available in? I did too, however Google wasn’t a really huge assist. If anybody on the market is aware of, I’d love to listen to about it!

Since I didn’t discover a passable reply from a fast search I made a decision to interpret the identify actually and use butter. I browned the butter in a saucepan to offer it a pleasant toasty taste.

Then, I stirred in maple syrup, honey, and complete milk and heated it simply till it was heat. As soon as it was heat I whisked within the egg yolks. It’s essential to guarantee that the milk combination is simply lukewarm to begin with otherwise you’ll scramble your egg yolks. If you happen to do by accident scramble them in some unspecified time in the future, simply pressure the completed product earlier than refrigerating it.

After that, I heated and stirred the combination till it was good and thick, then stirred within the heavy cream and vanilla.

Necessary Notice: The ultimate step earlier than freezing is to ensure the ice cream base is properly chilled. If you happen to attempt to churn a heat ice cream combination it should take far longer to freeze or might not even freeze in any respect.

Do I Want an Ice Cream Maker?

Want? No. I do know ice cream makers aren’t the most cost effective home equipment so I perceive the hesitancy. And should you’ve by no means made ice cream earlier than and also you’re undecided whether or not you’re going to do it greater than as soon as, it’s possible you’ll wish to attempt another methodology first.

There’s all the time the basic tin can method. It’s a brilliant enjoyable science venture for teenagers. And this article describes 4 different choices. Simply know that should you select one in all these strategies, your ice cream will freeze extra firmly than ice cream churned in a machine.

Nevertheless, I like my ice cream maker and the smooth, creamy ice cream it produces. I get sufficient use out of it that I contemplate it a totally worthwhile funding. Additionally, as a result of selfmade ice cream is a lot cheaper to make than store-bought (to not point out more healthy), I’m actually saving cash in the long term, proper?

I’ll allow you to choose for your self whether or not selfmade ice cream is scrumptious sufficient to warrant shopping for an ice cream maker. I certain suppose it’s although, so with out additional ado, right here’s the recipe so you’ll be able to attempt it for your self:


Butter Pecan Ice Cream Recipe

Nutty and candy butter pecan ice cream filled with mind wholesome fat and a lift of vitamins.

Complete Time 4 hours 45 minutes


  • 4 egg yolks
  • 4 TBSP butter (or coconut oil)
  • ¼ cup maple syrup
  • ¼ cup honey
  • ¼ tsp salt
  • 2 cups complete milk (2 cups canned coconut milk)
  • 2 cups heavy cream (or an extra 2 cups canned coconut milk)
  • 2 TBSP vanilla extract
  • ½ to 1 cup pecans (chopped)


  • In a skillet, toast the pecans for a couple of minutes or till fragrant.

  • Put aside to chill.

  • Separate the egg yolks from the whites.

  • Set the whites apart for one more use and place the yolks in a medium-size bowl and whisk.

  • Put aside.

  • In a medium-size saucepan, warmth the butter over medium warmth till it’s foamy and the butter solids have browned. If utilizing coconut oil, simply warmth it within the pan to soften it.

  • Whisk within the maple syrup, honey, salt, and a pair of cups of complete milk or coconut milk.

  • When barely warmed, rapidly whisk within the egg yolks.

  • Warmth till warmed and thickened, stirring always.

  • Take away from the warmth and pressure should you’ve by accident scrambled the eggs.

  • Whisk within the remaining heavy cream or coconut milk and the vanilla extract.

  • Refrigerate till chilled or in a single day.

  • Pour into an ice cream maker or select a way of freezing that doesn’t require an ice cream maker.

  • Activate the ice cream maker and observe consumer directions.

  • Serve and luxuriate in instantly or freeze for later.


For the dairy delicate, use coconut milk and both omit the butter or use coconut oil as an alternative.


Serving: 0.5cup | Energy: 217kcal | Carbohydrates: 11g | Protein: 3g | Fats: 18g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 100mg | Sodium: 89mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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