Go Back
+ servings
butter pecan ice cream cone with pecans beside it.
Print Recipe
5 from 9 votes

Homemade Butter Pecan Ice Cream - No Churn

No ice cream maker required for this Homemade Butter Pecan Ice Cream! This No-Churn ice cream recipe is full of crunchy and buttery pecans with a hint of maple and is a perfect summer treat. So simple to whip up and tastes better than the ice cream shop!
Prep Time20 mins
Freeze4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 393kcal
Author: Lorie Yarro


  • 2 c heavy whipping cream
  • 1 14 oz. can condensed milk
  • 1 ½ tsp vanilla
  • 1 ¼ c pecan halves or pieces
  • 2 T butter
  • 2 T maple syrup (or brown sugar)
  • 1 tsp cinnamon (optional)
  • Pinch of sea salt


  • In a skillet, combine butter, maple and pecans (and cinnamon if preferred) over medium heat and toast for about 4-5 minutes, stirring frequently. Transfer to a parchment lined baking sheet and allow to cool.
  • In a medium mixing bowl, combine condensed milk, salt and vanilla.  Set aside.
  • Using a standing or hand mixer, mix the whipping cream on high until strong stiff peaks begin to form. This will take several minutes. Gently combine the whipped cream mixture with the condensed milk mixture until fully incorporated.
  • Fold in pecans, reserving ¼ cup for the top.
  • Pour into a freezer safe container and add the rest of the pecans. Freeze fore at least 4 hours and thaw for 10 minutes before serving. Enjoy!



  • When toasting the pecans, keep an eye on them. Don't walk away and forget about them like I have before. They burn easily if unattended. Promise.
  • You can roast your pecans as well--always a great option to make things a bit easier. I find you can multitask better here. All you do is toss the melted butter, maple, pecans and sea salt together. Then roast at 350°F for about 8-10 minutes. Allow to cool before folding in to the ice cream.
  • When serving this butter pecan ice cream, always let it sit out to thaw for about 10 minutes. This will make scooping a lot better.
  • Make sure to whip the whipping cream until it forms stiff peaks. This will ensure the best thickness to your ice cream.
This makes about 6 cups of ice cream so it is about 12 ½ cup servings. But I find we don't stick to the actual serving size for ice cream ever--ha! It is a bit richer than regular ice cream so I always feel like a little goes a long way!


Calories: 393kcal | Carbohydrates: 27g | Protein: 5g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 233mg | Fiber: 1g | Sugar: 25g | Vitamin A: 881IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg