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Butter Pecan Ice Cream

Rich brown butter ice cream packed with toasted, salted pecan halves and a deep caramel flavor.

30 minMediumServes 8380 cal/serving

AmericanDessertStovetopVegetarianGluten-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 4 tbsp unsalted butter, cubed
  • 1.5 cups pecan halves, chopped
  • 1/2 tsp fine sea salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup packed dark brown sugar
  • 1 tsp pure vanilla extract

Instructions

  1. 1

    Melt 4 tbsp cubed unsalted butter in a skillet over medium heat until browned and fragrant.

  2. 2

    Add 1.5 cups chopped pecan halves and half of the 1/2 tsp fine sea salt to the pan, stirring continuously for 4-5 minutes until toasted.

  3. 3

    Transfer toasted pecans and butter to a bowl to cool completely.

  4. 4

    Whisk 2 cups heavy cream, 1 cup whole milk, 2/3 cup packed dark brown sugar, 1 tsp pure vanilla extract, and remaining 1/2 tsp fine sea salt together in a bowl until sugar dissolves.

  5. 5

    Chill cream mixture in refrigerator for at least 2 hours, then churn in an ice cream maker following manufacturer instructions.

  6. 6

    Fold cooled buttered pecans into churned ice cream during the final minute of churning and freeze until firm.

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Questions

What can I use instead of brown sugar in Butter Pecan Ice Cream?

The entry for Butter Pecan Ice Cream calls for 2/3 cup packed dark brown sugar. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Can I make Butter Pecan Ice Cream dairy-free?

Yes. The dairy in Butter Pecan Ice Cream is 4 tbsp unsalted butter, cubed, 2 cups heavy cream, 1 cup whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Butter Pecan Ice Cream vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter, cubed, 2 cups heavy cream and 1 cup whole milk. For fully plant-based entries, see the vegan dessert collection.

How many calories are in Butter Pecan Ice Cream?

One serving (the recipe makes 8) is about 380 calories, with 4 g protein, 24 g carbohydrate and 30 g fat, plus 2 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Butter Pecan Ice Cream the day before?

Yes. Step 5 is a built-in pause of 2 hours: "Chill cream mixture in refrigerator for at least 2 hours, then churn in an ice cream maker following manufacturer instructions." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

Serve it with

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