Butter Pecan Ice Cream Recipe


4.72 from 7 votes
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Butter Pecan Ice Cream has to be one of my very favorites. So rich, buttery, with bites of perfectly toasty pecans mixed throughout each bite. Yum!

Butter Pecan Ice Cream Recipe | ©addapinch.com

My butter pecan ice cream recipe is so simple to make and even more delicious to eat! It is the perfect ice cream recipe if you are concerned about using eggs in your ice cream and it doesn’t require you to heat the ingredients and cool prior to freezing.

In my book, that makes it about as perfect of an ice cream recipe as you can get!

Butter Pecan Ice Cream Recipe | ©addapinch.com

Butter pecan ice cream is a favorite for so many people, including my husband, that I knew it had to be one of the first homemade ice cream recipes that I shared for the summer.

Butter Pecan Ice Cream Recipe | ©addapinch.com

So easy to make, I simply toast my pecans with a bit of butter in a skillet over medium-low heat. Then, I allow them to cool while I’m combining the rest of my ice cream ingredients. To combine the other ingredients, I cream together the heavy cream, milk, and softened cream cheese until smooth. Then, I mix in all of the other ingredients, finally stirring in the buttered pecan mixture. Finally, I let my ice cream maker do its thing and in just a bit I have over the top, delicious homemade butter pecan ice cream.

It’s all kinds of fabulous!

Butter Pecan Ice Cream Recipe | ©addapinch.com

Here’s my homemade Butter Pecan Ice Cream Recipe. I think you’ll love it.

Butter Pecan Ice Cream Recipe

4.72 from 7 votes
Butter Pecan Ice Cream is classic favorite. Get this delicious homemade butter pecan ice cream recipe. It is sure to be a family-favorite.
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 16


  • 2 cup pecans, chopped
  • 2 tablespoons butter
  • pinch kosher salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 ounces cream cheese, softened
  • cups packed brown sugar
  • 2 teaspoons vanilla extract
  • pinch kosher salt


  • In a skillet over medium-low heat, add pecans and butter. Toast, stirring occasionally, until pecans are lightly browned, about 3 minutes. Add a pinch of salt to pecans while hot. Remove from heat and allow to cool while preparing ice cream base.
  • Cream together heavy cream, milk, and cream cheese with an electric mixer. Add in brown sugar, vanilla and salt. Stir in cooled butter pecan mixture. Add to container of ice cream maker and make according to ice cream maker instructions.
  • Serve immediately or remove from container and place in freezer for about an hour to harden


Makes 2 quarts. 


Calories: 301kcal | Carbohydrates: 20g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 58mg | Potassium: 127mg | Fiber: 1g | Sugar: 18g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Suzanne says:

    I made this and it was fabulous! I have tried several of your ice cream recipes, and this was my favorite, and so easy to make! I just threw all the ingredients except the pecans in the blender and that worked perfectly.