Butter Pecan Ice Cream

  • PrepTime: 30 Mins
  • CookTime: 5 Mins
  • TotalTime: 35 Mins


  1. 3/4 cup honey
  2. 2 cups milk
  3. 2 cups heavy whipping cream
  4. 1 1/2 tablespoons vanilla extract
  5. 2 tablespoons butter
  6. 1 cup pecans (chopped)


  1. Gather the ingredients.  
  2. Warm the honey in a large saucepan.  
  3. Mix in the milk, whipping cream, and vanilla extract.  
  4. Pour into an airtight container and chill in the refrigerator at least 8 hours before churning.  
  5. Before churning, melt the butter in a large skillet over medium heat. Sauté the pecans until lightly browned. Cool completely.   
  6. When ready to prepare the ice cream, churn according to the manufacturer’s directions.  
  7. About 15 minutes into the churning process, add the cooled butter pecans to the machine.   
  8. Spoon the churned ice cream into a freezer safe container. Freeze until set, at least 2 to 4 hours.   
  9. Scoop and serve!


  1. Most ice cream makers for home use come with bowls that need to be set in the freezer overnight before churning ice cream. These bowls have double-insulated walls with coolants in between. When you are ready to churn the ice cream, the bowl is taken from the freezer and immediately set up with the dasher, locked into place, and the prepared ice cream mixture is added. The motor is then turned on and the churning begins.
  2. Freezing homemade ice cream is a two-step process: churning and ripening. After the chilled custard base has been churned, it will have a looser, soft-serve texture. To achieve a scoopable consistency, the ice cream now needs to go through a process called ripening. The flavor improves and the product melts more slowly when it has ripened. Spoon the churned ice cream into an airtight freezer-safe container and freeze for at least 2 to 4 hours or up to overnight. It's worth the wait!