Brown Butter Pecan Ice Cream

Indulge in the rich, nutty flavor of Brown Butter Pecan Ice Cream, featuring toasted pecans and a creamy base infused with golden brown butter and warm cinnamon.

Brown Butter Pecan Ice Cream is a decadent treat that combines the nutty richness of browned butter with the crunch of toasted pecans, creating a perfect harmony of flavor and texture. The creamy base, made with heavy cream, whole milk, and brown sugar, is infused with warm cinnamon and a hint of vanilla for added depth. Each bite delivers a luxurious balance of sweet and savory, making this homemade ice cream an irresistible dessert for any occasion.

Servings

4-6

Prep Time

20 minutes

Cook Time

5 minutes cook
+ 4 hours chill
+20 minutes churn
+ 2 hours freeze

Total Time

6-7 hours

Fresh
2 cups heavy cream
1 cup whole milk
4 tablespoons unsalted butter

Pantry
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup chopped pecans

Browning the Butter
In a saucepan over medium heat, melt 4 tablespoons unsalted butter. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 3–5 minutes). Remove from heat immediately to prevent burning.

Mixing the Base
To the browned butter, add 2 cups heavy cream, 1 cup whole milk, ¾ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Whisk over medium heat until the sugar is fully dissolved and the mixture is smooth and just beginning to steam (do not boil).

Adding Vanilla
Remove from heat and stir in ½ teaspoon vanilla extract. Let the mixture cool slightly.

Chilling the Base
Transfer the mixture to a bowl and refrigerate for at least 2–4 hours, or until completely chilled. This ensures a smoother, creamier texture when churned.

Churning the Ice Cream
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.

Adding the Pecans
During the last few minutes of churning, add ½ cup chopped pecans so they are evenly distributed throughout the ice cream.

Freezing
Transfer to a container and freeze for 2–4 hours until firm.

Serving
Scoop and serve cold for a rich, nutty ice cream with deep caramel notes from the browned butter and brown sugar.