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4.93 from 55 votes
Homemade No-Machine Holiday Ice Cream - Butter Pecan, Pumpkin Pie and much more!!!
Butter Pecan Ice Cream: Homemade Ice Cream (No Machine)
Prep Time
20 mins
Total Time
20 mins
Course: 2 ingredient ice cream, Holiday ice cream, Homemade ice cream
Servings: 1 Pint
Author: Gemma Stafford
  • 1 Cup (8oz/225g) pecans, chopped
  • 1/3 Cup (2 1/2 oz/75g) sugar
  • 2 Tblsp (1oz/30g) butter
  • 2 Cups (16oz/454G) Ice cream base
  • 3/4 cup (6oz/180g) Pecans, crushed (small bits work best for flavor)
  1. Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, and butter, stirring constantly for about 4 minutes or until sugar has melted and browned. Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks for texture.
  2. Fold your buttered pecans into your ice cream base and freeze immediately. Store in an air tight container in for 4 week.