No Egg Butter Pecan Ice Cream
This No Egg Butter Pecan Ice Cream recipe delivers the rich, buttery flavor of toasted pecans combined with a smooth, creamy ice cream base—all without using eggs. It’s a simpler, quicker version of the classic butter pecan ice cream, making it perfect for those with dietary restrictions, vegans, or anyone looking for an easy yet indulgent treat. With minimal ingredients and no complicated steps, you’ll have a delightful, homemade ice cream ready to enjoy in just a few hours.
Equipment
- 1 Ice Cream Maker (optional, but recommended for smooth texture)
- 1 Skillet (for toasting pecans)
- 1 Medium saucepan (for making the ice cream base)
- 1 Storage Container (for freezing the ice cream)
- 1 Mixing Spoon (for stirring the ice cream base)
- 1 Whisk (for mixing ingredients in the saucepan)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 3/4 cup 150 g Brown Sugar
- 1/2 cup 115 g Unsalted Butter
- 1 1/2 cups 180 g Pecans
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
Toast the Pecans:
- In a dry skillet over medium heat, add the pecans. Stir frequently for 5-7 minutes until they are golden brown and fragrant.Remove from the skillet and set them aside to cool.
Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Stir over medium heat until the sugar dissolves completely and the mixture is warm, but not boiling.
Add Butter and Flavor:
- Once the cream mixture is warm, add the unsalted butter. Stir until melted and fully incorporated. Remove from heat and stir in the vanilla extract and salt.
Cool the Base:
- Allow the ice cream base to cool to room temperature. Then, refrigerate the mixture for at least 2 hours or overnight to chill.
Churn the Ice Cream:
- Once chilled, pour the base into an ice cream maker and churn according to the manufacturer's instructions (about 20-30 minutes). In the last few minutes of churning, add the toasted pecans.
Freeze and Serve:
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for 3-4 hours or until firm. Scoop and serve with extra pecans if desired.
Notes
- Customizing the Recipe: You can make this recipe dairy-free by swapping the heavy cream, milk, and butter for coconut cream, almond milk, and dairy-free butter, respectively.
- Texture Tip: To prevent the ice cream from becoming too icy, make sure the base is well-chilled before churning and try not to over-churn.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for a few minutes before serving if it’s too hard to scoop.
- Pecans: For extra flavor, feel free to add a drizzle of maple syrup to the pecans while toasting, or sprinkle a pinch of cinnamon for a spiced twist.