No-Churn Butter Pecan Ice Cream


While temperatures may be getting cooler outside, it’s never too cold for ice cream. I’m an all-year-round kind of ice cream person, and I love the fall flavors that start popping up in grocery stores around this time of year. Pumpkin, salted caramel, apple pie. Each year I make it my mission to try all the new ones I haven’t seen before.

One flavor that always makes me think of fall is butter pecan. It’s doesn’t scream fall, but it reminds me of pecan pie. There is even a local popsicle chain here where I live that has a butter pecan pop in the fall, too! It’s creamy and buttery, and has sugared pecans on the bottom. I decided it was about time to channel that into a homemade ice cream!


This ice cream is also wonderful because it’s no-churn! All you need is a can of sweetened condensed milk and heavy whipping cream to make the base. To create the butter pecan flavor, the pecans are toasted with some butter and sugar. Then the pecans and a tablespoon of imitation butter flavoring are stirred into the base. All that’s left after that is to wait for the ice cream to freeze!


No-Churn Butter Pecan Ice Cream


  • 1 tbsp butter
  • 3/4 cup chopped pecans
  • 1 tbsp sugar
  • 1 (14-oz) can sweetened condensed milk
  • Imitation butter flavoring*
  • 1/2 tsp cinnamon
  • 2 cups heavy whipping cream


  1. Melt butter in a skillet over medium heat. Add pecans and stir until all pecans are coated with butter. Toast pecans for a few minutes, until warm and fragrant. Add sugar and stir until pecans are coated. Remove from heat, transfer pecans to a baking sheet or plate to cool.
  2. Whisk together sweetened condensed milk, butter flavoring, and cinnamon in a large bowl.
  3. Whip heavy cream with an electric mixer on medium-high speed until stiff peaks form. Fold whipped cream into sweetened condensed milk mixture until incorporated. Fold in pecans.
  4. Pour ice cream base into an 9x5 inch loaf pan and freeze for at least 6 hours, or overnight.


*Imitation butter flavoring can be found near vanilla extract at the grocery store.

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Beth Branch is the blogger, recipe developer, and photographer behind She enjoys making sweet treats, decorating cakes, creating cocktails, and much more. By day, Beth is a recipe editor at, and she is also a co-founder of a local blogging community called Birmingham Bloggers.

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  1. Teresa M Peeples says

    I live in Ajijic, Mexico and they don’t have butter flavoring here. Can you please tell me what to do for a substitute?? Butter Pecan is my favorite ice cream and they don’t sell that here either.

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