Homemade Butter Pecan Ice Cream Recipe You’ll Love

No ice cream maker required for this Homemade Butter Pecan Ice Cream recipe! This no-churn ice cream is packed with buttery, maple-toasted pecans and has a rich, creamy texture—an ideal summer treat that’s easy to make at home and rivals store-bought ice cream.

Ice cream is my favorite dessert—nothing else comes close. It elevates so many other desserts too: pie, cake, warm brownies—everything is better with a scoop of good ice cream.

This no-churn butter pecan is a personal favorite. It features maple-toasted pecans folded into a simple base of whipped heavy cream and sweetened condensed milk for a creamy texture without an ice cream machine. If you like variations, lemon, strawberry, or peanut butter cookies & cream no-churn versions are also excellent—each uses the same easy method with different mix-ins.

Why You Will Love This No-Churn Butter Pecan Ice Cream

• Simple and quick: Toast the pecans, whip the cream, fold everything together, then freeze. No machine required.
• Maple-toasted pecans: Cooking the pecans in butter and maple syrup adds depth and a glossy crunch that complements the creamy base.
• No ice cream maker needed: The whipped cream plus sweetened condensed milk method creates a smooth, scoopable ice cream without special equipment.
• Freezer-friendly: Stored in an airtight container, this ice cream keeps well for a couple of months—though it usually disappears much sooner.

What Is “No-Churn” Ice Cream?

No-churn ice cream is a method that produces rich, creamy ice cream without an ice cream maker. Heavy whipping cream is whipped to stiff peaks, then folded into sweetened condensed milk (often flavored with vanilla), resulting in a velvety, scoopable dessert after freezing.

Ingredients

1. 2 cups heavy whipping cream — use heavy whipping cream for best texture.
2. 1 (14 oz) can sweetened condensed milk — full-fat gives the best results.
3. 1 1/2 tsp vanilla extract — real vanilla is preferred.
4. 1 1/4 cups pecan halves or pieces — halves or pieces both work.
5. 2 tablespoons butter — unsalted is fine; adjust salt if using salted butter.
6. 2 tablespoons maple syrup — brown sugar can be substituted if desired.
7. Pinch of sea salt
8. 1 teaspoon cinnamon (optional) — optional, for a warm spice note.

How to Make This Ice Cream

Follow these steps for a creamy no-churn butter pecan ice cream:

1. In a skillet over medium heat, combine butter, maple syrup, and pecans (add cinnamon if using). Toast, stirring frequently, for about 4–5 minutes until fragrant and glossy. Transfer pecans to parchment to cool. Sprinkle a pinch of sea salt over them if desired.
2. In a medium bowl, whisk together the sweetened condensed milk, vanilla, and a pinch of salt. Set aside.
3. In a separate bowl or stand mixer, beat the heavy whipping cream on high until stiff peaks form. Avoid overbeating to prevent the cream from becoming grainy.
4. Gently fold the whipped cream into the condensed milk mixture until homogenous. Fold in about three-quarters of the cooled pecans, reserving the rest for topping.
5. Pour the ice cream mixture into a freezer-safe container (a loaf pan works well). Sprinkle the remaining pecans on top. Freeze at least 4–6 hours, or until firm. Let sit at room temperature for 8–10 minutes before scooping for easier serving.

That’s it—delicious butter pecan ice cream without a churn or machine.

More Frozen Treat Ideas

• Red, White and Blue Milkshake
• Homemade Lemon Ice Cream (no-churn)
• Strawberry Ice Cream (no-churn)
• Homemade Pudding Pops
• Peanut Butter Chocolate Coffee Smoothie

Homemade Butter Pecan Ice Cream – No Churn

By: Lorie Yarro

No ice cream maker required—maple-toasted pecans folded into a creamy no-churn base make a rich, scoopable butter pecan ice cream perfect for warm days.