No-Churn Southern Butter Pecan Ice Cream

Course: Dessert

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 10

Cook Time: 7

Freeze Time: 6

Total Time: 6 17

Servings: servings

Calories: 542kcal

Author: Jazzmine Woodard

Easy homemade butter pecan ice cream with traditional flavor and no eggs and no ice cream maker needed

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Equipment

1 small skillet
1 kitchen spoon
1 mixing bowl
1 silicone spatula
1 stand mixer or hand mixer
1 cutting board
1 knife
1 freezer safe container

Ingredients

3 tablespoons unsalted butter divided
2 tablespoons brown sugar
1 ½ cup pecans divided
2 teaspoons vanilla extract
¾ teaspoon fine sea salt
14 ounces sweetened condensed milk
2 cups heavy cream

Instructions

Toast the Pecans: Melt two tablespoons of the butter in a small saucepan or skillet over medium heat, then stir in the brown sugar until dissolved.
3 tablespoons unsalted butter, 2 tablespoons brown sugar
Carefully stir one cup of the pecans into the pan to until coated with the butter mixture. Cook until the pecans are fragrant, toasty, and glossy (about four minutes). Remove pecans from heat, transfer them to a heat-safe container, and place in the refrigerator to cool.
1 ½ cup pecans
Make the Ice Cream Base: Add the remaining tablespoon of butter to the same pan and cook it over medium heat until it is golden brown with a toasted, nutty aroma (about two minutes)*, gently stirring every minute or so. Remove from heat and stir the browned butter, vanilla extract, and salt into the sweetened condensed milk until uniform, and set aside at room temperature to cool.
*See recipe notes
¾ teaspoon fine sea salt, 2 teaspoons vanilla extract, 14 ounces sweetened condensed milk
Use a stand mixer fitted with the whisk attachment or a hand mixer to beat the heavy cream until fluffy with stiff peaks (about six minutes). Meanwhile, finely chop the remaining pecans.
2 cups heavy cream
Assemble and Freeze: Gently fold the sweetened condensed milk mixture into the whipped cream, followed by the chopped pecans and candied pecans. Spread the mixture into a freezer-safe container, then transfer to the freezer for at least six hours or until solid.
Once frozen, let the ice cream sit at room temperature for a few minutes before scooping, then serve.

Notes

Preparation

I recommend using a light-colored skillet to brown the butter so that you can easily observe the color change. Butter is browned once all the water has evaporated from it, and it stops crackling, which happens quickly since we're using a small amount of butter here. You'll notice a nutty, toasted aroma during this process.

Modifications

You can use vanilla bean paste or even vanilla powder instead of vanilla extract here. Equal amounts of bourbon whiskey or cognac will create a similar flavor with a lil' more dimension.

Use plant-based, dairy-free cream, condensed milk, and butter to make vegan butter pecan ice cream. Just note that these dairy-free products typically introduce other flavors like coconut or oat, which will change the flavor profile.

Storage

Store leftover ice cream in an airtight, freezer-safe container for up to six months. The texture tends to get icy after the first month.

Nutrition