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    Home » Dessert » Ice Cream

    No-Churn Butter Pecan Ice Cream (Easy!)

    Published: Aug 13, 2021 · Modified: Oct 14, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pinnable image for No-Churn Butter Pecan Ice Cream

    You don't need an ice cream maker for this easy No-Churn Butter Pecan Ice Cream! It takes 15 minutes to assemble before freezing. My improved recipe isn't as sweet as typical no-churn ice cream. It's just right and so creamy!

    glass bowl of butter pecan ice cream with two pecans

    This No-Churn Butter Pecan Ice Cream is dangerous, folks. It's decadent, delicious and almost too easy.

    The flavor is slightly buttery and nutty, with a sweet-and-salty-vibe. Chopped pecans toasted in melted butter bring this butter pecan ice cream to life.

    The texture is oh-so-creamy. And, you just need 15 minutes to prepare the homemade ice cream before it goes to the freezer.

    If you're someone who likes to have ice cream in the house at all times, this is a great recipe to have in your arsenal. And don't miss my Easy Fried Ice Cream Dessert or this Oreo Ice Cream Cake!

    What's no-churn ice cream?

    If you aren’t familiar with no-churn ice cream, it's super creamy, almost like frozen custard. It doesn't require fancy equipment like an ice cream maker.

    You just need a mixer, bowl, spatula and loaf pan (affiliate links). And a freezer, of course.

    No-churn ice cream recipes all start with the same lush foundation: heavy whipping cream beaten into stiff peaks, then folded with sweetened condensed milk. Then, you stir in your favorite flavors and mix-ins.

    Egg-free ice cream customized to your liking.

    I told you it was easy! I hope you give this recipe for butter pecan ice cream a try!

    Recipe ingredients

    pecans, cream, maple syrup, sweetened condensed milk, salt, butter

    Heavy Whipping Cream: You can't have ice cream without the cream! You'll need two cups of it for a batch of no-churn ice cream.

    Sweetened condensed milk: Most no-churn ice cream recipes call for a 14-ounce can of sweetened condensed milk. I used to make this ice cream with that amount, but now my mature taste buds (cough, cough) find it’s too much.

    Too sweet. Too rich. Too overpowering.

    So, my new-and-improved recipe for butter pecan no-churn ice cream includes just eight ounces of sweetened condensed milk. The ice cream has the perfect amount of sweetness and isn't so heavy.

    Plus, you can really taste the slightly salty, butter-pecan flavor. It's delicious!

    Be sure to buy sweetened condensed milk and not evaporated milk, which is unsweetened.

    Maple Syrup: I always use pure maple syrup in recipes, but you could probably substitute pancake syrup here in a pinch. However, the pure one has a stronger flavor that perfectly complements the butter-pecan taste.

    Salt: Don’t be afraid to add a little salt to your homemade no-churn ice cream. This kitchen staple will make the butter-pecan flavor pop!

    Pecans: You'll need shelled pecan halves for this recipe. If someone has an allergy to tree nuts, you could try substituting some roasted sunflower seeds briefly stirred into melted butter.

    How to toast pecans

    These really simple steps produce a wonderful butter-pecan flavor!

    1. Melt salted butter in a pan over medium heat.
    2. Stir in chopped pecans and let them cook for around two minutes, just until fragrant. Transfer the pan to a cool burner.
    melting butter in pan, pecans in pan

    Make the no-churn butter pecan ice cream

    See the recipe card at the bottom of the post for full instructions, but here's an overview.

    1. Place cold whipping cream in a glass or stainless steel mixing bowl.
    2. Beat with a hand mixer or stand mixer until you have stiff whipped cream.
    3. Fold the condensed milk into the whipped cream.
    4. Stir in the buttery pecans, pure maple syrup, and salt.
    5. Transfer the mixture to a loaf pan. Cover it with plastic wrap that's pressed onto the surface of the mixture, so no air gets in. (This prevents ice crystals.)
    6. Freeze.
    collage of cream, whipped cream, liquid added, nuts added, ice cream spread in pan

    Recipe tips

    • Freeze the ice cream for 10-12 hours for a firm set. If you can't wait that long, allow six hours for a softer consistency.
    • For variations, try adding chocolate chips or changing the flavor profile by eliminating the butter and adding fruit. You also could add a flavor extract like vanilla or almond in place of the maple syrup. This peach no-churn ice cream from my friend Annie looks amazing!

    Serving suggestions

    We love this no-churn butter pecan ice cream just the way it is, scooped into a bowl, with one or two pecans for decoration and extra crunch.

    ice cream scoop dipped in glass pan of ice cream

    It also would be delicious served over Homemade Waffles, this White Chocolate-Macadamia Nut Mug Cookie or Sweet Banana Pizza with White Chocolate. Have mercy!!

    Frequently asked questions

    Can you use half and half instead of whipped cream?

    No, because half and half won't form the consistency of whipped cream when beaten. You need the fat from heavy whipping cream.

    What should I do with leftover sweetened condensed milk?

    I recommend making another batch of no-churn ice cream with the six ounces of sweetened condensed milk left over from the first batch. Taste the ice cream mixture before freezing it to see if it needs a little brown sugar.

    How much ice cream does this recipe make?

    This recipe makes enough for seven servings. It fills a loaf pan.

    Can you freeze the ice cream in individual containers?

    Sure! If you're planning to serve ice cream on the go, individual containers (affiliate link) are a great option.

    More refreshing desserts to love

    • Take 5 Cheesecake Bars
    • Grape Dessert Salad
    • Lemon Lush Dessert from Scratch

    And if you love pecans, don’t miss these recipes:

    • Pecan Lemon Pie without Meringue
    • Chocolate-Pecan Meringue Cookies
    • Healthy Chocolate-Banana Smoothie with Pecans

    Enjoy!

    If you make this No-Churn Butter Pecan Ice Cream recipe, be sure to leave a comment and a rating!

    glass bowl of butter pecan ice cream with two pecans

    No-Churn Butter Pecan Ice Cream (Easy!)

    You don't need an ice cream maker for this easy No-Churn Butter Pecan Ice Cream! It takes 15 minutes to assemble, then you freeze it. My improved recipe is just right!
    4.78 from 9 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 7
    Calories: 443kcal
    Author: Mamma C

    Ingredients

    • ¾ cup pecan halves
    • 2 tablespoons salted butter
    • 2 cups heavy whipping cream
    • 8 ounces sweetened condensed milk (see notes)
    • 1 teaspoon pure maple syrup
    • ⅛ teaspoon salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Roughly chop the pecans. In a 10-inch pan, melt the butter over medium heat.
    • Add the pecans to the pan and stir them around. Toast the pecans in the pan for about two minutes, until they are fragrant. Do not let them burn. Turn off the heat and move the pan to a cool burner.
    • Place the whipping cream in a large glass or stainless steel bowl. Beat the cream with a mixer, using the whisk attachment if there is one, until stiff peaks form and you have the consistency of whipped cream.
    • Add the sweetened condensed milk to the bowl and fold it into the whipped cream until combined. (Use an under-and-over motion with your spatula).
    • Stir in the buttery pecans, maple syrup and salt.
    • Transfer the ice cream mixture to a glass or metal loaf pan or a 2-quart, freezer-safe plastic container. Spread the mixture evenly. Cover it with plastic wrap pressed onto the surface of the ice cream mixture to keep the air out, so ice crystals don't form.
    • Freeze for 10-12 hours for firm ice cream, or six hours for a softer consistency. If very firm, let the ice cream sit out for 10 minutes before scooping it.
    • Store the leftover ice cream tightly covered with plastic wrap in the freezer. It should keep for a couple months, but try to use it before it gets freezer burn.

    Notes

    Most no-churn ice cream recipes call for a 14-ounce can of sweetened condensed milk. I used to make this ice cream with that amount, but now find it too sweet and rich. My improved recipe calls for 8 ounces of sweetened condensed milk, which is the perfect amount.
    For variations, try adding chocolate chips or changing the flavor profile by eliminating the butter and adding fruit. You also could add a flavor extract like vanilla or almond in place of the maple syrup.

    Nutrition

    Calories: 443kcal | Carbohydrates: 22g | Protein: 5g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 137mg | Potassium: 218mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Inspired by several no-churn recipes on the internet. Originally published on August 24, 2015 and updated now with an improved recipe, new photos and additional information.)

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    Reader Interactions

    Comments

    1. Ginette

      March 28, 2019 at 1:59 pm

      Is this recips Keto friendly

      Reply
      • Mamma C

        March 28, 2019 at 6:11 pm

        Hi Ginette - No, because of the sugar in the sweetened condensed milk and because of the maple syrup.

        Reply
    2. [email protected]

      September 14, 2015 at 9:00 am

      5 stars
      Hey friend! Butter Pecan has always been my mom's favorite and it tops my list as well! Your no-churn looks divine! Thanks so much for the nod - that's as sweet as this ice cream! Hope everything is off to the best possible start for your daughter (and her mama who spends a perfect amount of time in her daughter's room once a day...everyday...been there...) xo

      Reply
      • Mamma C

        September 14, 2015 at 10:37 am

        I know you can relate, Annie! Thanks so much. xo

        Reply
    3. Jess @ whatjessicabakednext

      August 25, 2015 at 11:04 am

      I am too addicted to no-churn ice cream recipes! This looks fab - love the salted butter and pecan flavour. So good!

      Reply
      • Mamma C

        August 25, 2015 at 11:52 am

        Thanks, Jess! I am a sucker for salty and sweet desserts. 🙂

        Reply
    4. Cheryl "Cheffie Cooks" Wiser

      August 24, 2015 at 7:37 pm

      Yes, we missed you! Hope you had a wonderful beach time Andrea. As for your daughter she's at your Alma Mater! Woo Hoo for her. I make no churn homemade ice cream all the time and coincidently butter pecan is my most favorite! Yes, really... I am glad Annie got you on board! Bravo...Your Florida Bud, Cheryl

      Reply
      • Mamma C

        August 25, 2015 at 9:41 am

        Aww, thanks, Cheryl.

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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