Butter Pecan Ice Cream


  • 2 cups heavy cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1-1½ cups pecans (toasted, chopped)
  • 3 tablespoons butter (melted)
  • 1 teaspoon maple extract


Whip heavy cream to stiff peaks in a large bowl. Combine sweetened condensed milk, pecans, butter, and maple extract in a large bowl. Mix well. Fold in whipped cream.

Pour into a 9x5 inch loaf pan or 2 quart container; cover. Freeze for 6 hours or until firm; store in freezer.

To Toast Nuts

Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned.

To avoid over-browning, remove from pan immediately.

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