Oh my gosh, you are going to LOVE this recipe. Seriously, there are few things better than creamy, dreamy ice cream, but the thought of hauling out that loud, bulky ice cream maker always bummed me out. I remember last summer, it was about 90 degrees outside, and I was *dying* for something cold and nutty, but the machine was still packed away in the garage. Disaster, right? Absolutely not!
That’s when I perfected what is easily the richest, smoothest **No Churn Butter Pecan Ice Cream** you will ever taste. This isn’t some watery, icy compromise; this is the real deal, made with just two main ingredients plus the best swirl of toasted pecans. You don’t need any special gadgets, just a mixer (or maybe some serious elbow grease if you’re old-school like my uncle!). Trust me on this one—homemade ice cream has never been this simple or this unbelievably delicious.
Why This No Churn Butter Pecan Ice Cream Recipe Works (E-E-A-T)
People always ask me how I get such a creamy texture without churning, and it’s all down to a magical combination! We skip the ice cream maker because we rely on science, honestly. Heavy whipping cream, whipped up until it’s super airy, traps all that wonderful air. Then, that sweetened condensed milk comes in; it’s packed with sugar, which actually lowers the freezing point of the mix. That’s why we don’t get those annoying ice crystals!
The coldness of both ingredients when you start matters so much. You want everything chilled right down before you even turn the mixer on. If you nail that temperature, you get the best texture ever. For more on making the fluffiest whipped cream base, check out my tips right here.
Expert Tips for the Perfect No Churn Butter Pecan Ice Cream Base
The volume you build in that cream is everything! You must whip it until you get those stiff, proud peaks; if you stop early, your ice cream will be dense and heavy, not light like butter pecan should be.
When you fold in the condensed milk mixture, you have to be so gentle. Think of it like you’re tucking the cream into bed! Just a few light turns with a spatula until everything is barely combined. Overmixing will knock all the air out, and poof! There goes your light texture.
Gathering Ingredients for No Churn Butter Pecan Ice Cream
Okay, ingredient prep is where we set ourselves up for success, especially since this is no churn! You absolutely cannot cut corners here, folks. The two main players—the heavy whipping cream and the sweetened condensed milk—must be straight out of the fridge. I mean, seriously cold! Colder than you think they need to be, which helps that whipping cream hold onto all the air we worked so hard to incorporate.
Then come the stars of the show: vanilla and, of course, those beautiful buttery pecans. We’re doing a little caramel magic on those nuts first to totally transform them!
Ingredient Notes and Substitutions for No Churn Butter Pecan Ice Cream
Let’s talk about those flavor bombs! For the pecans, we are going to toast them briefly in a tiny bit of butter, brown sugar, and a pinch of salt. When they cool down, they become perfectly candied and crunchy—that’s the real butter pecan experience right there. If you’re in a major hurry, you can absolutely just fold in raw chopped pecans, but honestly, skipping that five-minute toast step is a crime against dessert!
If pecans just aren’t your thing, walnuts or even slivered almonds work surprisingly well, but make sure you candy them the same way! You want that sweet, slightly salty crunch dispersed throughout the base.
Step-by-Step Instructions for No Churn Butter Pecan Ice Cream
Now for the fun part! Since we aren’t using a machine, the steps are incredibly straightforward, but timing is everything here. We gotta build the flavor and then lock that air in quickly. Think of the toasting as mandatory pre-work; you can’t just dump raw nuts into soft cream, they need that sugary shell first!
Preparing the Candied Pecans for No Churn Butter Pecan Ice Cream
Grab a small skillet and melt down your two tablespoons of butter over medium heat. Toss in your pecan halves, the tablespoon of brown sugar, and just a pinch of salt—that salt really makes the sugar pop! Stir constantly, and I mean *constantly*, for about three to five minutes. You’ll know they are done when that sugar dissolves and the pecans smell buttery and sweet. Immediately pull them off the heat. Spread them out onto parchment paper and leave them alone! They have to be completely cool—room temperature, not even warm—before they even think about touching the ice cream base. Once cool, give them a rough chop. If you need a refresher on making these crunchy delights, I shared my praline technique here.
Mixing the No Churn Butter Pecan Ice Cream Base
Time to build volume! Take that rock-cold heavy whipping cream in a big bowl and beat it until you have stiff peaks. They should stand up straight when you lift the whisk. In another bowl, quickly whisk together your cold sweetened condensed milk and vanilla extract—just mix until uniform.
This next part requires a delicate hand. Take about a third of the whipped cream and fold it into the milk mixture to lighten it up. Then, gently introduce the rest of the whipped cream. Remember what I said? Fold, don’t stir! We are preserving all that lovely air.
Freezing Your No Churn Butter Pecan Ice Cream
Once the base is ready—and you haven’t overmixed the air out—it’s time to fold in those cooled, chopped candied pecans. Use just a few gentle sweeps of the spatula to distribute them. Pour the whole beautiful mess into a loaf pan or any freezer-safe container you have. This is a crucial trick: press a piece of plastic wrap directly onto the surface of the ice cream to stop air pockets from forming on top. Seal it tight with the lid or foil.
Now, leave it alone! Pop it in the freezer for a minimum of six hours, but honestly, overnight is better. The best part of no churn? You don’t have to get up at midnight to stir it!
Serving Suggestions for Delicious No Churn Butter Pecan Ice Cream
Serving this **No Churn Butter Pecan Ice Cream** is almost the best part! Because the base is so rich, you don’t need a ton of extra bells and whistles. When I serve it, I always drizzle a little warm caramel sauce right over the top; the contrast between the cold cream and the warm sauce is just heaven.
A couple of extra, whole toasted pecans sprinkled on top just dress it up nicely. If you’re feeling extra decadent, you can drop a scoop next to some warm brownie or even spoon some over my no-bake chocolate chip cookie dough dip if you happen to have some lying around! It’s surprisingly good with crusty baked goods, too.
Storage and Reheating Instructions for No Churn Butter Pecan Ice Cream
Since we aren’t churning this amazing **No Churn Butter Pecan Ice Cream**, we have to be a little more intentional about how we store it to keep those pecans crunchy and the base creamy!
The most important step is making sure you have a really good seal. Remember how I told you to put plastic wrap directly onto the surface before putting the lid on? Keep doing that! That plastic layer stops those annoying little ice crystals from forming on the top layer, which is what ruins the smooth texture.
I find that this ice cream keeps beautifully for about two to three weeks in a really deep freeze. Any longer than that, and while it’s still completely safe, you might notice the texture firms up just a tiny bit, especially if you used a shallow container.
Now, if you pull it out and it feels rock solid—maybe five hours is too long in your freezer—don’t panic! You don’t need to microwave it or anything drastic. Just let it sit on the counter for about 5 to 10 minutes. That little bit of resting time allows the high fat/sugar content to soften just enough so you can scoop those perfect balls of creamy, buttery goodness. Seriously, this ice cream is worth the five-minute wait on the counter!
Troubleshooting Common No Churn Butter Pecan Ice Cream Issues
Even when a recipe seems foolproof, sometimes things just don’t go according to plan in the kitchen, right? Don’t sweat it! When I first started experimenting with No Churn Butter Pecan Ice Cream, I hit a couple of snags. But hey, those errors taught me exactly what *not* to do for next time, and now I can help you skip those frustrating steps!
If you open the freezer after waiting patiently and find your dessert is more like a frozen block of sugary ice rather than smooth ice cream, I almost guarantee you ran into an air-loss situation. That usually means you overmixed when folding the condensed milk into the whipped cream. Remember, we are treating those air bubbles like precious cargo! You need a light touch so the heavy base doesn’t collapse the structure of the whipped cream.
Another common issue I hear about involves those gorgeous candied pecans. If you try to fold them in while they are still even slightly warm from the pan, they will steam the surrounding ice cream base. That moisture leaks right into the hardened pecan coating, and poof—you lose that wonderful crunch! They should be fully cool, almost room temperature, before they go into the mix. Trust me, waiting those extra 15 minutes for the nuts to cool pays off big time in texture!
Frequently Asked Questions About No Churn Butter Pecan Ice Cream
I know you probably have a few lingering questions once you dive into making this super easy **no churn ice cream**. Don’t worry, I get them all the time! It seems too simple to be this delicious, but I promise it delivers that wonderful butter pecan flavor every single time.
Can I use heavy cream that isn’t ice cold for this No Churn Butter Pecan Ice Cream?
Oh gosh, no, please don’t try that! This is the one step where temperature matters immensely, sweetie. If your heavy cream isn’t ice cold—like, straight from the back of the fridge cold—it will take forever to whip up, and you might not even reach those stiff peaks. And remember, those stiff peaks are what give this **No Churn Butter Pecan Ice Cream** its structure! Anything less than cold, and you risk deflating your base when you fold in the milk.
How long does this No Churn Butter Pecan Ice Cream last in the freezer?
Honestly, my batches rarely last more than a week because we devour them so fast! But truly, for the absolute best texture and flavor, especially keeping those pecans nice and crisp, I’d say aim to eat it within two to three weeks. After that, it’s totally fine to eat, but the texture might get just a hair firmer than that perfect creamy scoop you get right away. If you’re trying out other frozen desserts, you might want to peek at my tips for the Ninja Creami too since that’s a fun machine!
If you have other burning questions while you wait for your ice cream to set up, feel free to drop them in the comments section below!
Estimated Nutritional Data for No Churn Butter Pecan Ice Cream
Alright, let’s talk numbers! Because this is homemade ice cream with heavy cream and condensed milk, it tastes like indulgence, and nutritionally, it kind of is! But hey, you deserve a rich treat now and then, especially when it’s this easy to make your own **No Churn Butter Pecan Ice Cream**.
Please keep in mind these figures are all estimates based on the full recipe ingredients; they can shift a tiny bit depending on the exact brand of cream or milk you use. I’m listing them out here per the stated serving size!
- Serving Size: 1/2 cup
- Calories: About 350—Wow, that’s a decadent scoop!
- Total Fat: 24 grams (and that creamy texture comes from that fat!)
- Carbohydrates: 28 grams
- Protein: 5 grams
It is definitely on the higher end of the fat and sugar department, which is exactly what makes this no-churn method work so well and taste so luxurious. Enjoy it responsibly!
Share Your Homemade No Churn Butter Pecan Ice Cream Experience
Okay, that’s it! You’ve mixed it, you’ve frozen it, and now you’re digging into your very own spoonful of rich, totally homemade **No Churn Butter Pecan Ice Cream**. I absolutely cannot wait to hear what you think!
Did the toasting process make your kitchen smell incredible? Did you manage to only eat one scoop, or did you have to sample it right away while it was still slightly soft? Every single time I make this, I send my family members running into the kitchen because of that nutty, buttery aroma.
Please, please, please leave a rating below! A little star rating lets other folks know that this recipe is a true winner and that they don’t need a fancy machine to get amazing results. I love reading your notes, suggestions, and especially seeing your beautiful photos!
If you end up tweaking the recipe—maybe you used walnuts instead, or perhaps you dreamed up a fantastic topping idea—tell us all about it in the comments. Sharing our kitchen wins is what this is all about, right? You can always head over to my ‘About Me’ page if you want to know more about how I test these super simple recipes for you!
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No Churn Butter Pecan Ice Cream
- Total Time: 6 hours 20 min
- Yield: About 1.5 quarts 1x
- Diet: Vegetarian
Description
A simple recipe for rich butter pecan ice cream made without an ice cream maker.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- Pinch of salt
Instructions
- Toast the pecans: Melt butter in a small skillet over medium heat. Add pecans, brown sugar, and salt. Cook, stirring constantly, for 3 to 5 minutes until the sugar is dissolved and the pecans are coated and fragrant. Remove from heat and spread onto parchment paper to cool completely. Chop coarsely once cool.
- Whip the cream: In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form.
- Combine base: In a separate bowl, mix the cold sweetened condensed milk and vanilla extract. Gently fold the condensed milk mixture into the whipped cream until just combined. Do not overmix.
- Fold in pecans: Gently fold in the cooled, chopped candied pecans.
- Freeze: Pour the mixture into a freezer-safe container, such as a loaf pan. Cover the surface directly with plastic wrap, then cover the container tightly with a lid or foil.
- Freeze for at least 6 hours, or until firm. Stirring is not required.
Notes
- For a smoother texture, you can chill the sweetened condensed milk and heavy cream in the refrigerator overnight before starting.
- If you prefer softer pecans, skip the toasting step and simply fold raw chopped pecans into the base.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30
- Sodium: 60
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: no churn ice cream, butter pecan, homemade ice cream, easy dessert, no machine ice cream