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No ice cream maker required for this Homemade Butter Pecan Ice Cream recipe! This No-Churn ice cream is full of crunchy and buttery pecans with a hint of maple and is a perfect summer treat. So simple to whip up and tastes better than the ice cream shop!
lce cream is my very very very favorite dessert. Hands down, nothing beats it. And it makes so many other desserts even better so by default it wins everything.
What is pie without ice cream? Cake without a big scoop? And who wants a warm gooey brownie without the slowly melting treat. No one. Or at least not me.
This homemade no churn butter pecan ice cream recipe is hands down my favorite, but my Lemon Ice Cream and Strawberry version definitely are in the top three still. Oh wait, the No Churn Peanut Butter Cookies and Cream is TO DIE FOR as well. As for a fun protein packed ice cream? Try this Cottage Cheese Ice Cream as well!
Why You Will Love This No Churn Butter Pecan Ice Cream.
- It is so easy to make. Cook up the pecans. Whip up the cream. Fold it all together. Freeze. It’s that easy!
- The butter pecans are cooked in maple for extra flavor. Adding maple in with the pecans gives this butter pecan ice cream so much flavorful. I make these Vanilla Spiced Maple Pecans and this ice cream was certainly inspired by it.
- No ice cream maker is needed! Lots of people want to make homemade ice cream but don’t have a maker. I got rid of mine because it just collected dust.
- Keeps in the freezer well. This no churn ice cream will stay fresh in the freezer if kept in an air tight freezer safe container for about 2-3 months. Ours RARELY makes it that long!
What is “No Churn” Ice Cream?
It’s essentially ice cream you can make homemade without needing an ice cream maker or machine.
Beating heavy whipping cream and then folding it in with sweetened condensed milk makes a rich creamy almost soft serve like ice cream. So simple but SO delicious!
What You Need To Make This Butter Pecan Ice Cream:
- Heavy Whipping cream: there is whipping cream and heavy whipping cream. The heavy whipping cream will work better as it has a higher fat content.
- Sweetened Condensed Milk: I have only used the full fat version of condensed milk for this recipe.
- Vanilla: for best results, use vanilla extract versus the imitation. If it’s all you have, you will still be ok!
- Pecans: you can use halves or pieces. If you have an allergy, feel free to sub for pecans or cashews.
- Butter: I use unsalted but if you have salted, just skip the sea salt or lessen it a bit.
- Maple Syrup: I love the flavor of maple which is why I chose this. You can use brown sugar here if you prefer!
- Sea Salt
- Cinnamon (optional): I love tossing a touch of cinnamon in with the pecans sometimes when I make this. I guess I may have to call this recipe Maple Cinnamon Butter Pecan No Churn Ice Cream but that doesn’t seem to roll off the tongue quite as well.
How To Make This Ice Cream Recipe:
To make this irresistible no churn butter pecan ice cream, you will need to do the following:
- Grab a skillet and combine the butter, maple and pecans over medium heat. Cook, stirring frequently for about 5 minutes. Transfer to parchment paper to cool. You can add a pinch of sea salt to the pecans in the skillet or some vanilla as well for extra flavor. A splash of bourbon is always great too!
- While the pecans cool, stir together the sweetened condensed milk, vanilla and pinch of sea salt in a medium bowl and set aside.
- In a separate bowl, or in your standing mixer bowl, add the heavy whipping cream. Beat on high for until stiff peaks form. Make sure not to over beat as the whipped cream will become hard and almost butter like clump. When you start to see the peaks form, you are set!
- Gently fold the whipped cream into the condensed milk mixture until incorporated. Stir in about 3/4 of the cooled pecans.
- Transfer the mixture to a freezer safe container, I like to use a bread pan as it seems to be the perfect size. Sprinkle remaining pecans over top. Freeze for about 4-6 hours before serving.
That is it!!
Recipe Tips:
- When toasting the pecans, keep an eye on them. Don’t walk away and forget about them like I have before. They burn easily if unattended. Promise.
- You can roast your pecans as well–always a great option to make things a bit easier. I find you can multitask better here. All you do is toss the melted butter, maple, pecans and sea salt together. Then roast at 350°F for about 8-10 minutes. Allow to cool before folding in to the ice cream.
- When serving this butter pecan ice cream, always let it sit out to thaw for about 10 minutes. This will make scooping a lot better.
- Make sure to whip the whipping cream until it forms stiff peaks. This will ensure the best thickness to your ice cream.
Try these other ice cream and frozen treats:
- Red, White and Blue Milkshake
- Homemade Lemon Ice Cream
- Strawberry Ice Cream
- Homemade Pudding Pops
- Peanut Butter Chocolate Coffee Smoothie
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Homemade Butter Pecan Ice Cream – No Churn
Ingredients
- 2 c heavy whipping cream
- 1 14 oz. can condensed milk
- 1 1/2 tsp vanilla
- 1 1/4 c pecan halves or pieces
- 2 T butter
- 2 T maple syrup (or brown sugar)
- 1 tsp cinnamon (optional)
- Pinch of sea salt
Instructions
- In a skillet, combine butter, maple and pecans (and cinnamon if preferred) over medium heat and toast for about 4-5 minutes, stirring frequently. Transfer to a parchment lined baking sheet and allow to cool.
- In a medium mixing bowl, combine condensed milk, salt and vanilla. Â Set aside.
- Using a standing or hand mixer, mix the whipping cream on high until strong stiff peaks begin to form. This will take several minutes. Gently combine the whipped cream mixture with the condensed milk mixture until fully incorporated.
- Fold in pecans, reserving 1/4 cup for the top.
- Pour into a freezer safe container and add the rest of the pecans. Freeze fore at least 4 hours and thaw for 10 minutes before serving. Enjoy!
Video
Notes
- When toasting the pecans, keep an eye on them. Don’t walk away and forget about them like I have before. They burn easily if unattended. Promise.
- You can roast your pecans as well–always a great option to make things a bit easier. I find you can multitask better here. All you do is toss the melted butter, maple, pecans and sea salt together. Then roast at 350°F for about 8-10 minutes. Allow to cool before folding in to the ice cream.
- When serving this butter pecan ice cream, always let it sit out to thaw for about 10 minutes. This will make scooping a lot better.
- Make sure to whip the whipping cream until it forms stiff peaks. This will ensure the best thickness to your ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is amazing! I’ve made it twice and it was a huge hit each time. I’ve already passed the recipe along to several people. I opted not to put the cinnamon, put 2t vanilla, and added 1t butter flavoring. Add a waffle cone and you’ve got a treat!
Yay! This is my summer recipe on repeat. I will have to try with the butter flavoring as well. Thanks for sharing Holly!