Butter Pecan Ice Cream

  • Servings: 1 3/4 quarts
  • Serving Size:
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 360 Minutes


  • 2 cups heavy cream
  • 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 1 to 1 1/2 cups chopped pecans, toasted*
  • 3 tablespoons butter, melted
  • 1 teaspoon maple extract


  • BEAT heavy cream in large bowl with mixer on medium-high speed until stiff peaks form.
  • STIR sweetened condensed milk, pecans, butter and maple extract in large bowl until blended. Fold in whipped cream.
  • POUR into 9 x 5-inch loaf pan or 2-quart container. Cover and freeze 6 hours or until firm. Store in freezer.
  • *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan frequently, until nuts are lightly toasted. To avoid over browning, remove from pan immediately. Cool completely.
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