This Easy Homemade Butter Pecan Ice Cream Recipe is a delightful blend of rich flavors and creamy texture, perfect for cooling off on a warm day.

Pecans

Unsalted Butter

Brown Sugar

Heavy Whipping Cream

Whole Milk

Vanilla Extract

Toast the pecans in a dry skillet over medium heat until fragrant, then set aside to cool.
In a saucepan, melt unsalted butter over medium heat, then stir in brown sugar until dissolved.
Remove the saucepan from heat and whisk in heavy whipping cream, whole milk, and vanilla extract until well combined.
Allow the mixture to cool slightly, then fold in the toasted pecans.
Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 4 hours to firm up before serving.

For a dairy-free version, substitute unsalted butter with plant-based butter. You can also use coconut sugar for a healthier option.

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