Brown Butter Pecan Pie Ice Cream Recipe You Need to Try

Imagine the rich, nutty aroma of brown butter swirling together with the sweet, caramel-like notes of pecan pie—it’s enough to make your mouth water, isn’t it? That’s exactly the kind of magic this brown butter pecan pie ice cream brings to the table. I first experimented with this recipe after a family trip to a local ice cream shop where I tasted something similar. I knew immediately I had to recreate it at home, but with my own twist. Let’s just say, this version quickly became a household favorite!

This isn’t your average scoop of ice cream. It’s indulgent, creamy, and bursting with textures—crunchy pecans, gooey ribbons of caramel, and the unforgettable depth of browned butter. Whether you’re serving it in a cone, a bowl, or sandwiched between cookies, this recipe will elevate your dessert game without requiring a degree in pastry arts. Plus, it’s homemade, so you can control the sweetness and even customize the flavors to your liking.

Perfect for summer days, family gatherings, or simply treating yourself after a long week, brown butter pecan pie ice cream is one of those recipes that gets people saying, “Wait, you made this?!” Trust me, you’ll be coming back to this recipe time and time again—it’s that good. Let’s dive into the details!

Why You’ll Love This Recipe

• Unforgettable Flavor: The nutty richness of brown butter pairs perfectly with the caramel-like sweetness of pecan pie, creating a taste that’s pure decadence.
• Texture Heaven: Crunchy pecans, velvety caramel swirls, and creamy ice cream create a mouthfeel you’ll dream about.
• Simple Ingredients: No need for fancy groceries—everything you need is likely already in your pantry or easy to find at your local store.
• Perfect for Any Occasion: Whether it’s a summer BBQ, holiday gathering, or a treat-yourself moment, this ice cream steals the show.
• Homemade Quality: Skip the store-bought brands with artificial flavors—this recipe is pure, wholesome, and made from scratch.

What sets this recipe apart is the brown butter. It’s such a simple technique but makes a world of difference, adding depth and complexity to the ice cream base. And then there’s the pecan pie filling—it’s a gooey, buttery delight that you’ll want to eat by the spoonful. Together, they create a dessert that’s both nostalgic and innovative.

This is the kind of dessert that makes people smile, where every bite feels like a little celebration. It’s indulgent without being overly heavy, and it’s bound to impress anyone you serve it to. Once you try it, you’ll see exactly what I mean!

What Ingredients You Will Need

This brown butter pecan pie ice cream recipe uses simple, high-quality ingredients that come together to create a flavor-packed treat. Here’s what you’ll need:

• Unsalted butter: For browning to create that deep, nutty flavor.
• Heavy cream: Key for the rich and creamy texture.
• Whole milk: Balances out the richness of the cream.
• Granulated sugar: Adds sweetness to the ice cream base.
• Brown sugar: For the pecan pie filling—it gives that caramel-like flavor.
• Egg yolks: Helps thicken the ice cream base and adds creaminess.
• Vanilla extract: Enhances the overall flavor.
• Pecans: Toasted and chopped for a crunchy, nutty addition.
• Dark corn syrup: A classic ingredient in pecan pie filling.
• Salt: A pinch to balance the sweetness.

If you want to make a dairy-free version, you can swap the heavy cream and milk with a combination of full-fat coconut milk and almond milk. For a lower-sugar option, consider using maple syrup instead of corn syrup. And for extra indulgence, add a drizzle of melted chocolate or sprinkle sea salt on top before serving!

Equipment Needed

Here’s what you’ll need to whip up this dreamy dessert:

• Heavy-bottomed saucepan: Ideal for browning butter evenly without burning it.
• Mixing bowls: To whisk your egg yolks and sugar.
• Whisk: Essential for achieving a smooth and creamy base.
• Ice cream maker: Any model will work—if you don’t have one, I’ll include a no-churn method below!
• Spatula: For stirring the pecan pie filling.
• Baking sheet: To roast the pecans for an extra layer of flavor.

If you’re on a budget, a simple hand mixer can work in place of an ice cream maker for the no-churn method. And don’t worry if you don’t have a heavy-bottomed saucepan—just keep the heat low and stir often to prevent burning.

Preparation Method

1. Brown the butter: In a heavy-bottomed saucepan, melt the unsalted butter (1/2 cup or 113g) over medium heat. Continue cooking until the butter turns golden brown and releases a nutty aroma. Stir frequently to prevent burning. Set aside to cool.
2. Make the ice cream base: In a mixing bowl, whisk 5 large egg yolks with 3/4 cup (150g) granulated sugar until pale and creamy. In another saucepan, combine 2 cups (480ml) heavy cream and 1 cup (240ml) whole milk. Heat until steaming but not boiling, then slowly whisk in the egg mixture to temper it.
3. Add the brown butter: Whisk the cooled brown butter into the ice cream base. Stir in 1 teaspoon (5ml) vanilla extract and a pinch of salt. Let the mixture cool completely, then refrigerate for at least 4 hours or overnight.
4. Prepare the pecan pie filling: Melt 1/4 cup (56g) unsalted butter in a skillet, then stir in 1/2 cup (100g) brown sugar and 1/4 cup (60ml) dark corn syrup. Cook until bubbling, then fold in 1 cup (120g) toasted, chopped pecans. Let the mixture cool completely.
5. Churn the ice cream: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, fold in the pecan pie filling.
6. Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up.

Cooking Tips & Techniques

Here are some tips to make sure your brown butter pecan pie ice cream turns out perfectly:

• Watch your butter: Brown butter can go from perfect to burnt in seconds, so keep a close eye and stir constantly.
• Toast your pecans: Toasting brings out their natural oils and enhances their flavor. Use a dry pan over medium heat and keep stirring to prevent burning.
• Cool everything completely: Both the ice cream base and pecan pie filling need to be fully cooled before combining to avoid melting the ice cream prematurely.
• Don’t skip the chilling step: Allowing the ice cream base to chill overnight helps the flavors meld and ensures the ice cream churns properly.
• Fold gently: When adding the pecan pie filling to the ice cream, use a gentle folding motion to keep the texture intact.

Trust me, I’ve learned the hard way that rushing the cooling process or skipping steps can lead to a less-than-perfect ice cream. It’s worth taking your time to let each component shine!

Variations & Adaptations

Here are some fun ways to customize this recipe:

• Seasonal twist: Swap out the pecans for walnuts or almonds, or add a swirl of apple pie filling for a fall-inspired treat.
• Dairy-free option: Use coconut milk and almond milk instead of heavy cream and whole milk. Replace butter with vegan butter substitutes to make it vegan-friendly.
• Chocolate kick: Add mini chocolate chips or drizzle melted dark chocolate over the ice cream before freezing.
• Spice it up: Add a pinch of cinnamon or nutmeg to the ice cream base for extra warmth and depth.
• Low-carb version: Swap brown sugar and corn syrup with a sugar-free alternative like erythritol or stevia for a keto-friendly option.

I personally love adding a sprinkle of flaky sea salt to the top—it takes the flavors to an entirely new level!

Serving & Storage Suggestions

This ice cream is best served slightly soft, straight from the freezer. Scoop it into bowls or cones and garnish with extra toasted pecans or a drizzle of caramel sauce for a picture-perfect dessert.

If you’re serving guests, pair it with a warm slice of pecan pie for a decadent duo or alongside a cup of freshly brewed coffee for a comforting finish to any meal.

To store, keep the ice cream in an airtight container in the freezer for up to 2 weeks. Before serving, let it sit at room temperature for 5-10 minutes for easy scooping. If you’ve got leftovers (unlikely, but possible!), you can use this ice cream as a filling for ice cream sandwiches or even blend it into milkshakes.

Nutritional Information & Benefits

This recipe is a treat, but it’s made with wholesome ingredients you can feel good about:

• Calories: Approximately 250 per serving
• Protein: 4g from the egg yolks and pecans
• Healthy fats: Pecans provide heart-healthy fats.
• Gluten-free: Naturally gluten-free for those avoiding wheat.

Pecans are rich in antioxidants and healthy fats, while the brown butter adds depth without the need for artificial flavors. It’s a dessert that feels indulgent but is made with real, quality ingredients.

Conclusion

If you’re looking for a dessert recipe that combines creativity, nostalgia, and bold flavors, this brown butter pecan pie ice cream is it. The nutty notes of brown butter, the crunch of toasted pecans, and the gooey ribbons of caramel make every bite unforgettable.

I hope you love this recipe as much as my family does. If you try it, let me know in the comments how it turned out! Don’t forget to share your creations and tag me—I love seeing your delicious results. Happy ice cream making!

FAQs

Can I make this ice cream without an ice cream maker?

Yes! Simply whip the chilled ice cream base until it’s light and airy, fold in the pecan pie filling, and freeze in an airtight container. Stir every 30 minutes for 2-3 hours to prevent ice crystals from forming.

How do I know when my butter is browned?

Brown butter is ready when it turns golden brown and smells nutty. Be sure to keep the heat medium and stir constantly to avoid burning.

Can I make this recipe sugar-free?

Definitely! Swap out the granulated sugar, brown sugar, and corn syrup with your favorite sugar-free sweeteners like erythritol or monk fruit sweetener.

How do I toast pecans?

Place pecans in a dry pan over medium heat and stir frequently for 3-5 minutes until they’re golden and fragrant. Keep an eye on them to prevent burning.

What’s the best way to store homemade ice cream?

Store your ice cream in an airtight container in the freezer for up to two weeks. To avoid ice crystals, press a piece of plastic wrap directly onto the surface before sealing the container.

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