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Butter Pecan Ice Cream

Sweet nutty delight!

Are there nights that you just want a sweet rich ice cream but you don't live near a Dairy Queen or the store is already closed. Well look no further we have a delicious Butter pecan ice cream that will leave you asking for more. It is filled with crunch buttery pecans and a sweet creamy flavor. This is one of the best ice creams that you can get.

In our town there are not many Restaurant. So if you want ice cream you either have to buy it in bulk, make it, or drive for it. And drive for it means about a thirty minute drive for us so if you decide you want ice cream and it is not convenient to go get some you need to be able to make it. We had tried making ice cream in an ice cream ball years ago which sounds fun at first but it took forever and did not make that much ice cream. Which is terrible for a big family. So my mom made the ice cream recipe and bought an ice cream freezer and it was good. You do need to plan ahead for this though and put the ice cream freezer in the freezer in time. Sometimes we would just leave the ice cream maker in the freezer in case of emergency. Also you know exactly what is in your ice cream and can change ingredients to make it work for different eating styles. If you are avoiding dairy or sugar you can make a base that will suit your needs. It is also cheap to make because lets face it when you have a big crew of people buying ice cream can be expensive unless you buy it by the half gallon. We still do buy ice cream at the store but if we want some special kind that we can't get or that has things in it that we do not want to eat then out comes the ice cream freezer. This is one of the flavors that we have made the most and it is delicious!



  • 1/2 cup pecans

  • 1 Tbsp. butter

  • 1 1/2 cups half and half

  • 2 eggs lightly beaten

  • 1/2 cup brown sugar

  • 1/2 cup heavy cream

  • 1 tsp. vanilla


  1. In a skillet toast the pecans and the butter for about 5-6 minutes. Set them aside and let them cool.

  2. In a pot heat the half and half to 175 degrees F. Then add the brown sugar and stir until dissolved.

  3. Temper the eggs and stir them with a whisk until it reaches 160 degrees F and the liquid coats the back of a spoon.

  4. Once the liquid has reached temperature cool it in an ice bath and stir it for two minutes.

  5. Now stir in the cream and the vanilla and let it cool in the fridge.

  6. Once cool pour the base into an ice cream freezer and add the pecans once the base is thick and creamy.


Make sure that you place your ice cream freezer in the freezer ahead of time. That way it will be nice and cold when you are done making your ice cream base. And you will not have to wait extra time.

Also keep some ice cream cones in your pantry you may want them.


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