What makes the butter flavor in butter pecan ice cream?

The rich butter flavor in a classic butter pecan ice cream recipe comes from two sources: real unsalted butter and toasted pecans. When the pecans are sautéed in butter, they absorb and enhance the buttery richness. Combined with a creamy custard base, this creates the signature nutty-buttery taste that defines this flavor.

What are the ingredients in butter pecan ice cream?

Most traditional butter pecan ice cream recipes include whole milk, heavy cream, sugar, egg yolks (for custard style), unsalted butter, chopped pecans, vanilla extract, and a pinch of salt. No-churn versions may swap the custard base for whipped cream and sweetened condensed milk, but both rely on real butter and pecans for authentic flavor.

Is butter pecan ice cream just vanilla with pecans?

Not quite. While it may seem similar at first glance, this butter pecan ice cream recipe uses toasted buttered pecans and sometimes even brown sugar to bring a warm, caramelized depth. Vanilla ice cream is lighter and simpler, while butter pecan is richer and has a distinct roasted flavor.

Who makes the best butter pecan ice cream?

That depends on your taste—but many fans say homemade versions easily beat store-bought. Brands like Blue Bell, Tillamook, and Haagen-Dazs offer popular options, but a well-made butter pecan ice cream recipe from scratch gives you better ingredients, no fillers, and the flexibility to customize flavor and texture.

Is Breyers Butter Pecan real ice cream?

Breyers’ Butter Pecan is labeled as "frozen dairy dessert" in some regions, which means it doesn’t meet the legal standards for real ice cream due to lower milk fat and added stabilizers. Making your own butter pecan ice cream recipe at home ensures you’re getting real cream, real butter, and better flavor with no artificial additives.

Butter pecan ice cream recipe : The Best Homemade Scoop You’ll Ever Make

Description

This butter pecan ice cream recipe is smooth, rich, and packed with toasted buttery pecans. Whether you use a classic custard base or a no-churn method, this homemade frozen dessert delivers indulgent flavor in every creamy scoop.

Ingredients

Scale

2 cups whole milk
1 cup heavy cream
4 large egg yolks
¾ cup granulated sugar
2 tablespoons unsalted butter
1 cup chopped pecans
1½ teaspoons vanilla extract
Pinch of salt

Instructions

Toast the Pecans:
In a skillet over medium heat, melt the butter. Add the pecans and toast, stirring occasionally, for 5–7 minutes until golden and fragrant. Set aside to cool.
Make the Custard Base:
In a saucepan, heat the milk and cream until steaming. In a separate bowl, whisk egg yolks with sugar until light and fluffy. Slowly temper the yolks with the warm milk mixture, whisking constantly.
Cook the Custard:
Return the mixture to the saucepan and stir over low heat until thickened and it coats the back of a spoon. Do not boil. Remove from heat, stir in vanilla and a pinch of salt.
Chill the Base:
Strain (optional), then refrigerate for at least 4 hours or overnight.
Churn the Ice Cream:
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. In the final minutes of churning, fold in the toasted pecans.
Freeze:
Transfer to an airtight container, press plastic wrap to the surface, and freeze for 4–6 hours until firm.

Notes

For a no-churn version, substitute the custard base with 2 cups whipped heavy cream and 1 can sweetened condensed milk. Fold together, stir in pecans, and freeze directly.
Optional flavor boost: Add a dash of bourbon or brown sug

Prep Time: 20 minutes
Chill + Freeze Time: 6 hours
Cook Time: 10 minutes
Category: Dessert
Method: Churn or No-Churn
Cuisine: American

Nutrition

Serving Size: ½ cup
Calories: 310
Sugar: 18g
Sodium: 60mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 130mg

Keywords: butter pecan ice cream recipe, homemade ice cream, toasted pecan dessert