Butter Pecan Ice Cream No Churn

A Quarter Baked
by A Quarter Baked
1 Half Gallon
6 hr 20 min

Butter pecan ice cream is one of my favorites. This no churn recipe is so easy to make. That’s one of the reasons I love no churn recipes. It takes all the fuss out of it. The ice cream is rich and velvety and doesn't take that many ingredients to make. Many people don’t like putting egg yolks in their ice cream, but I’m telling you it will change the entire ice cream into greatness! Just trust me. With summer on its way this sweet treat is a no brainer. I hope you enjoy this recipe as much as I do!

Butter Pecan Ice Cream No Churn
Recipe details
  • 1  Half Gallon
  • Prep time: 6 Hours Cook time: 20 Minutes Total time: 6 hr 20 min
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  • 2 c Heavy Whipping Cream
  • 1 can Sweetened Condensed Milk
  • 1 Egg Yolk
  • 1 T Vanilla Extract
  • 2 T Unsalted Butter
  • 1-1/2 c Chopped Pecans (If you don't want a lot of pecans do 1 cup instead)

In a sauce pan add the sweetened condensed milk and the egg yolk. Give it a good mix to make sure the egg is combined
Cook the sweetened condensed milk on a medium to low heat until it reaches a simmer. Make sure to stir the sweetened condensed milk frequently. It burns very easily.
Once the sweetened condensed milk reaches a simmer pour it into a large mixing bowl and set it aside to cool.
In a pan on medium heat add your butter.
Once the butter melts add your pecans. If you don't want a lot of pecans do one cup instead of one and a half. The amount of butter will stay the same.
Toast the pecans in the pan until they become fragrant. Then place the pecans in a bowl and set them aside to cool.
In a bowl whip your heavy cream to a stiff peak. Be careful not to over whip.
Grab your cooled sweetened condensed milk and mix in your vanilla extract.
Take a third of the whipped cream and gently fold it into your sweetened condensed milk. Repeat this until all the whipped cream is added. Make sure all the whipped cream is combined with the condensed milk and you don't have any streaks.
Take the container you would like to freeze your ice cream in and add a third of the ice cream to it. Spread it out evenly across the bottom. Sprinkle a third of your buttered pecans on top and repeat until all the ice cream and pecans are added.
Take a spoon mix up the layers just a little. This helps spread out the pecans a little more.
Now cover your ice cream and freeze it for at least 6 hours. Then it's time to enjoy!
This ice cream does not have artificial softeners in it. So you will need to let it sit on the counter for a couple minutes before scooping.
  • T-m34322056 T-m34322056 on May 10, 2022

    Could you use banana and do it all the same way?

    • See 1 previous
    • A Quarter Baked A Quarter Baked on May 10, 2022

      You can definitely add fruit if you like. I would suggest smashing the bananas before hand so they are easier to eat in the ice cream once it's frozen.

  • Khawkey Khawkey on May 18, 2022

    2 questions:

    1. Why not just mix the nuts into the mixture, and
    2. Have you ever tried just mixin in the egg white or whipping the egg white to stiff peaks and folding that in too for a fluffier mix (and not to waste the white?)
    • A Quarter Baked A Quarter Baked on May 19, 2022

      If you just mix the pecans in you risk them all being at the bottom of the ice cream. Layering guarantees you will have pecans throughout the ice cream. You don't want to add egg whites to your ice cream. The yolk of an egg has fat and adds richness and texture to your ice cream. Egg white are mostly water and add nothing to the flavor. Also you don't want a fluffier ice cream. Making your ice cream fluffy is not the point. You whip the cream to increase the mass of your ice cream base and when it freezes it will become dense like a churned ice cream. Adding even more air into it won't make the texture better instead it will be like eating frozen whipped cream. I don't recommend it. Instead save the egg white for another recipe or freeze them.