Butter Pecan Ice Cream

This no churn Butter Pecan Ice Cream is rich and creamy combining a smooth, buttery ice cream base with crunchy, toasted pecans. It’s simple to make and comes with the bonus of no ice cream maker required!

Easy Butter Pecan Ice Cream Recipe

The flavor profile of this Butter Pecan Ice Cream is characterized by a sweet, buttery taste with hints of caramel and butterscotch, balanced by the nutty, crunchy texture of toasted pecans. The ice cream features a no churn custard-like base that’s flavored with butterscotch pudding and vanilla pudding mix to enhance the overall richness and depth of the flavor. The toasted pecans are folded into the ice cream mixture adding a delightful contrast to the creamy texture. Each bite is an indulgent blend of sweet, nutty and buttery flavor profile. How to make no churn Butter Pecan Ice Cream: (Scroll down for full printable recipe.)

Toast the Pecans – Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Toast for 6-8 minutes or until lightly golden and fragrant. Set aside to cool.
Vanilla Base – Use an electric mixer fitted with a whisk attachment to beat heavy whipping cream and sweetened condensed milk together until stiff peaks form. This will take about 2 to 3 minutes.
Flavorings – Add the vanilla extract, vanilla pudding mix and butterscotch pudding mix continuing to beat until fully combined.
Fold the Pecans into the Custard – Use a large silicone spatula to fold in 1 1/2 cups of the toasted pecans. Stir together until evenly distributed.
Transfer to Loaf Pan – Pour into a large 9 or 10 inch loaf pan and sprinkle with reserved pecans.
Freeze – Freeze for at least 8 hours or overnight then scoop and serve in bowls or cones

How to Make the Best Butter Pecan Ice Cream

Ingredients you’ll need to make homemade no churn Butter Pecan Ice Cream: Heavy cream, instant vanilla pudding, instant butterscotch pudding, vanilla extract, sweetened condensed milk, vanilla extract and chopped and toasted pecans. You’ll also need waffle cones or bowls for serving.
Kitchen tools you’ll need: A large bowl, measuring cups and spoons, a large 9 or 10 inch loaf pan, an ice cream scoop and a stand mixer or a hand mixer.
Making no-churn ice cream is a straightforward and convenient way to enjoy homemade ice cream without needing an ice cream maker. That being said, you will need a mixer to whip the filling. You can use either a stand mixer or a hand mixer.
Toasting the pecans is imperative. The roasting brings out the nuttiness and adds to the flavor overall. Don’t skip it.
Combining both vanilla and butterscotch balances the flavor without being overpowering. It’s the sweet spot for this decadent ice cream.
You can serve this ice cream in bowls, waffle cones, sugar cones or cake cones. You can also scoop it onto a slice of pound cake adding a drizzle of caramel sauce for a decadent company worthy dessert.
Storage: Store Butter Pecan Ice Cream in an airtight container in the freezer for up to 1 month.

More No Churn Ice Cream Recipes to Make

This Turtle Ice Cream Pie is a decadent make ahead dessert.
Easy Fried Ice Cream features a technique that mimics frying without the oil.
No churn Strawberry Cheesecake Ice Cream is the best of both worlds.
Rocky Road Ice Cream is filled with almonds, chocolate and mini marshmallows.
The kiddos will flip for these Ice Cream Cupcakes.
Banana Pudding Ice Cream is one more way to enjoy this Southern favorite.
Chocolate Chip Cookie Ice Cream Sandwiches are the perfect summer snack.
Red White and Blue Ice Cream Cake for any Patriotic celebration.
Fruit Sorbet from The Kitchn.

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