Butter Pecan Ice Cream Recipe - How To Make No Churn Butter Pecan Ice Cream - No Machine

Hello my Friends, welcome to my Southern Kitchen! July is National Ice Cream Month and it is the number 1 treat if the summer! So today’s recipe I am making another one of my favorite Ice Creams and Family favorite, Butter Pecan Ice Cream! Buttery, decedent, full of pecans, and it is Ice Cream Machine free; so this is a no Churn Ice Cream! Perfect on a hot Summer day and everyone will love and enjoy this!!


2 cups cold heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract
2 tablespoons unsalted butter
1/4 cup packed brown sugar
1 cup chopped pecans
1/4 teaspoon ground cinnamon
Toasted chopped pecans, for garnish (optional)


In a stand mixer with chilled bowl and chilled whipped attachment or chilled large bowl using a hand mixer (chilled beaters), add in the heavy whipping cream and whip on high speed until stiff white peaks are achieved, about 3 minutes. Set aside.

In a separate bowl, add in the sweetened condensed milk, vanilla extract, and maple extract; stir to combine and aside.

In a large pan or skillet over medium heat, add the butter and brown sugar; once melted, add in the chopped pecans and cinnamon, stir to coat and cook for 2 to 3 minutes. Remove from the heat and pour the pecan mixture into the sweetened condensed milk mixture and stir until well blended. Add and gently fold in the whipped cream into sweetened condensed milk mixture until well incorporated. Pour the whipped cream mixture into a 8x4x2 inch chilled loaf pan, cover with plastic wrap and freeze.

For Soft Serve type Ice Cream: Freeze for about 4 to 6 hours.

For a Firm texture Ice Cream: Freeze overnight.

The next day, remove the plastic wrap and add the chopped pecans on top (if desired). Serve with pecan halves and chopped pecans (if desired) and enjoy!



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