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Butter Pecan Ice Cream

Butter Pecan Ice Cream

Ingredients:

  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • Pecans (your desired amount)
  • 2 to 3 tbsp brown sugar
  • 1 tbsp Heath toffee chunks (optional but recommended)
  • 1/4 cup butter (divided)
  • Sea salt, to taste

Instructions:

  1. Whip the Base

    • In a stand mixer (or using a hand mixer), whip the heavy whipping cream and sweetened condensed milk together until the mixture becomes nice and fluffy.
  2. Toast the Pecans

    • Melt ¼ stick of butter in a pan over medium heat.
    • Add the pecans and toast them, stirring frequently, until they become fragrant.
    • Remove from heat and set aside.
  3. Make the Butter Toffee Syrup

    • Melt the remaining ¼ stick of butter in the same pan.
    • Stir in the brown sugar and Heath toffee chunks (if using).
    • Mix until it forms a smooth syrup-like consistency.
  4. Combine Everything

    • Pour the butter toffee syrup and toasted pecans into the whipped cream mixture.
    • Gently mix until everything is well combined.
  5. Freeze

    • Transfer the mixture into a freezer-safe container.
    • Optional: Top with extra toasted pecans for even more crunch.
    • Cover and freeze overnight.
  6. Serve & Enjoy!

    • Let the ice cream sit for a few minutes before scooping.
    • Sprinkle a little sea salt on top for extra flavor.

 

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