Butter Pecan Ice Cream

Course Dessert

Cuisine American

Keyword butter-pecan-ice-cream, no-churn-butter-pecan-ice-cream

Prep Time 10

Freeze time 8

Total Time 8 10

Servings servings

Calories 327kcal

Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Toast for 6-8 minutes or until lightly golden and fragrant. Set aside to cool.
In a large bowl using an electric mixer fitted with a whisk attachment, beat heavy whipping cream and sweetened condensed milk until stiff peaks form, about 2 to 3 minutes.
Add vanilla extract, vanilla pudding mix and butterscotch pudding mix beating until fully combined.
Use a large silicone spatula to fold in 1 1/2 cups pecans. Mix until evenly distributed.
Pour into a large 9 or 10 inch loaf pan and sprinkle with reserved pecans.
Freeze for at least 8 hours or overnight then scoop and serve in bowls or cones.

Making no-churn ice cream is a straightforward and convenient way to enjoy homemade ice cream without needing an ice cream maker. That being said, you will need a mixer to whip the filling. You can use either a stand mixer or a hand mixer.

Toasting the pecans is imperative. The roasting brings out the nuttiness and adds to the flavor overall. Don't skip it.

Combining both vanilla and butterscotch balances the flavor without being overpowering. It's the sweet spot for this decadent ice cream.

You can serve this ice cream in bowls, waffle cones, sugar cones or cake cones. You can also scoop it onto a slice of pound cake adding a drizzle of caramel sauce for a decadent company worthy dessert.

Storage: Store Butter Pecan Ice Cream in an airtight container in the freezer for up to 1 month.