Mary'S Butter Pecan Ice Cream
Creamy butter pecan ice cream with toasted pecans and rich vanilla flavor, perfect for a sweet treat and suitable for all ice cream lovers.
Ingredients
Instructions
- Brown the chopped pecans in butter or margarine and set aside.
- Combine the remaining ingredients in a mixing bowl.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- As the ice cream thickens, add the toasted pecans, waiting until the ice cream is fairly thick to prevent the pecans from sinking to the bottom.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want a lighter version, you can substitute half-and-half for the regular milk. Ensure the whipping cream is very cold before whipping for better volume. Also, to enhance the nuttiness, you can toast the pecans longer, but be careful not to burn them. This ice cream pairs beautifully with Corn Bread Or Corn Pone for a delightful dessert experience.
Serving Suggestions
Serve this butter pecan ice cream in chilled bowls to keep it from melting too quickly. It pairs wonderfully with warm desserts like brownies or pie, adding a creamy contrast. You might also consider drizzling caramel sauce on top for extra sweetness. For a special touch, serve alongside Big Chocolate Chip Cookies(Yield: 50 4-Inch Cookies) for a delightful dessert platter.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer to prevent freezer burn. To reheat, let it sit at room temperature for a few minutes before scooping to soften it slightly. For a quick fix, use a microwave on low power for about 10 seconds, but be cautious not to melt it.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Butter Pecan Ice Cream contains roughly 2724 calories, with 48g protein, 360g carbohydrates, and 124g fat. It is an excellent source of calcium (154% of the Daily Value), iron (131% of the Daily Value), and protein (97% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1570mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this ice cream without an ice cream maker?
Yes, you can make this ice cream without an ice cream maker by placing the mixture in a shallow dish and freezing it. Stir every 30 minutes to break up ice crystals until it reaches the desired consistency, usually about 3-4 hours.
How can I make this recipe dairy-free?
To make this ice cream dairy-free, substitute regular milk with almond or coconut milk, and use a dairy-free whipping cream alternative. Check that the pudding mix is dairy-free as well. This way, you can enjoy a delicious dairy-free version of butter pecan ice cream.
What can I use instead of pecans?
If you don't have pecans or prefer a different nut, walnuts or almonds work well as substitutes. You could also try using sunflower seeds for a nut-free option. Just be sure to toast them to enhance their flavor, similar to how you would with pecans.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).