Butter Pecan Ice Cream (Cuisinart Ice Cream Maker)
Creamy butter pecan ice cream made with toasted pecans, cream, and vanilla. No eggs, easy to make, and ready in under 30 minutes.
Servings: 10
Ingredients
- 4 tbsp unsalted butter
- 1 cup pecans chopped
- 1/2 tsp salt adjust to taste
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
Instructions
Prepare the pecans
- Melt butter in a skillet over medium heat.
- Add pecans and salt.
- Cook, stirring frequently, for 6–8 minutes until golden and fragrant.
- Remove from heat, strain, and let pecans cool completely.
Make the ice cream base
- In a bowl, whisk milk and sugar until dissolved.
- Add heavy cream and vanilla.
- Cover and chill for 1–2 hours (recommended for best texture).
Churn
- Pour mixture into frozen ice cream maker bowl.
- Churn according to manufacturer instructions (about 20 minutes).
- Add pecans during the last 5 minutes.
Finish
- Serve immediately for soft-serve texture
- Or freeze 30–60 minutes for firmer consistency
Notes
Notes
Ice cream maker bowl must be frozen 16–24 hours
Reduce salt to 1/2 tsp if you prefer less salty pecans
Ice cream will be soft right after churning
Best texture after chilling a few hours or overnight
Storage
Freeze in airtight container up to 5 days
Let sit 5–10 minutes before scooping
Ice cream maker bowl must be frozen 16–24 hours
Reduce salt to 1/2 tsp if you prefer less salty pecans
Ice cream will be soft right after churning
Best texture after chilling a few hours or overnight
Storage
Freeze in airtight container up to 5 days
Let sit 5–10 minutes before scooping
Nutrition
Calories: 347kcal | Carbohydrates: 18g | Protein: 2g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 261mg | Potassium: 108mg | Sugar: 16g | Vitamin A: 885IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.3mg
