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Butter Pecan Ice Cream

Creamy, rich, and perfectly scoopable, with real butter pecan flavor


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Butter pecan is one of those classic flavors that sounds simple, but when it’s done well, it’s anything but.


What makes this version stand out is the depth of flavor. Instead of just adding butter to the base, we take the extra step to brown it, creating that warm, nutty richness that defines a great butter pecan. The pecans are toasted right in that butter, so every bite carries that flavor through.


The result is a smooth, creamy ice cream with just the right amount of sweetness and a perfect balance of texture.


This recipe is part of our Smarter Scoops approach; real ingredients, thoughtfully combined, so you can enjoy the foods you love in a way that fits your lifestyle.


Yield

Approximately 1 quart

Ingredients

Base

  • 1 cup half & half

  • 2 cups heavy cream

  • ½ cup allulose blend (adjust to taste)

  • 3 Tbsp nonfat milk powder

  • Pinch of salt

  • 1 tsp vanilla extract

  • 2 Tbsp vodka

Butter Pecan

  • 4 Tbsp butter

  • 1 cup pecans, roughly chopped

Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Attachment

❇️ Ninja Blender

❇️ Ice Cream Tub Containers

❇️ Spring Chef Ice Cream Scoop


Ingredients We Use

❇️ Allulose Baking Blend

❇️ Non-Fat Milk Powder

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Instructions

  1. In a skillet over medium heat, melt the butter and continue cooking until it turns golden brown and develops a nutty aroma. Add the chopped pecans and toast for 3–5 minutes until fragrant. Remove from heat and let cool.

  2. In a blender, combine half & half, heavy cream, allulose, nonfat milk powder, salt, and vanilla. Blend until fully smooth.

  3. Add the cooled brown butter, including all the browned bits, and blend briefly to incorporate.

  4. Stir in the vodka and mix well.

  5. Chill the mixture thoroughly, then churn according to your ice cream maker’s instructions until it reaches a soft, creamy consistency.

  6. Fold in the toasted pecans during the last minute of churning or by hand after churning.

  7. Transfer to a container and freeze until scoopable.



Notes & Tips

Browning the butter is what gives this ice cream its depth of flavor, so don’t rush this step. You’re looking for a golden color and a warm, nutty aroma, not burnt.


The vodka helps keep the texture soft and scoopable straight from the freezer. If you prefer not to use it, you can reduce or omit it, but the ice cream will freeze firmer.


For even more flavor, you can steep a small portion of the toasted pecans in the warm dairy for 15–20 minutes before blending, then strain before churning.


Sweetener Note

This recipe uses allulose, which helps create a smooth, scoopable texture without the iciness that can happen with other sweeteners.


If you prefer using regular sugar, you can substitute it directly in this recipe. The goal is flexibility; use what works best for you.

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