Prepare yourself for the easiest and most delicious butter pecan experience of your life. Every once in a while I come up with an idea that results in a recipe that truly blows me away. This Brown Butter Pecan Ice Cream Recipe is one of them. It is one of the best things I've ever made or tasted. Brown butter just makes everything better - sweet or savory! And this no churn ice cream is no exception. It is so easy! and no churn, which means everyone can make it. Let's make some.
I've had a lifelong love of butter. There is a famous photo of me eating a stick of butter like a banana when I was maybe 3 years old. In fact, when I was little and my dad would feed me bites of butter pecan ice cream, I'd eat around the pecans and tell him how I wished there was "just butter ice cream." He loved telling me that story. I still wish that, and this recipe minus the pecans would be just that: the ice cream of my childhood dreams. Now that I've grown older and wiser, I appreciate and love pecans.
I do have one condition though - do not, I repeat, DO NOT give me untoasted, raw pecans (or any nuts for that matter) in my cookies, cakes, or ice creams. It is truly one of my pet peeves. By taking a few extra minutes you take the flavor from bleh to amazing! Just like browning butter gives it more flavor, toasting nuts just opens up a whole new world of flavor and texture (especially when you toast them in brown butter). Do it. Please.
What do you need to make Brown Butter Pecan Ice Cream?
- Heavy Cream
- Sweetened Condensed Milk
- Cream Cheese
- Brown Butter
- Toasted, Chopped Pecans
The cream cheese is my little secret weapon. It balances the cloying sweetness of condensed milk and contributes to the creamiest, scoopable texture. I originally came up with the idea when I created my blueberry swirl no-churn recipe and it is the only way I'll make no-churn from now on! It makes it more like "real" ice cream to me.
Putting the Butter in the Butter Pecan
There are so many butter pecan recipes that use butter flavoring or extract to achieve the butter flavor. That just rubs me the wrong way. So when I was trying to figure out how to get the butter flavor into the ice cream, how to really enhance it, brown butter was the obvious answer. Browning butter amplifies the buttery taste and adds a toasty, caramel flavor and aroma. It is such a special ingredient and I have a hard time not adding it to everything.
Bringing it all together
All you do is whip everything (except the pecans) in a stand mixer or in a large bowl with a hand mixer until light, fluffy, and you achieve soft peaks. Then mix in the pecans and transfer to freezer container, cover with plastic, and chill until firm. Easy!
Keep your eyes peeled for some more fun ice cream recipes. It is ALWAYS ice cream season, but the warmer weather definitely has me craving it and dreaming up flavors even more than usual.
Until then, check out these other great recipes from yours truly and some of my favorite blogger friends!
Happy scooping! xo- Anita
PS: I'm also working on my very own Chocolate Chip Cookie recipe! Which is how this recipe came to be. I know, my brain works in mysterious ways sometimes. Can't wait to share it with you all SOON!