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Published . Last Updated January 11, 2024 by Cheyanne
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Are you ready to savor the delight of creamy, homemade ice cream without the hassle? Prepare yourself for the irresistible allure of my homemade No-Churn Butter Pecan Ice Cream recipe! Made with just 7 simple ingredients and only about 15 minutes of active prep, this rich vanilla ice cream swirled with delightfully decadent sweet ‘n salty pecans is guaranteed to transport you to a blissful realm of frozen nirvana!
Featured comment: I instantly pinned your ice cream recipe. Butter pecan was a favorite of my father as well. Finally got around to trying this and it’s absolutely delicious. I’ll be making this ice cream a lot – thank you!” – Karen
Update:This recipe was originally published in July 2016. I made edits to the post below to include more information about making no churn vanilla ice cream with butter pecans at home.
About this recipe for butter pecan ice cream
A little background: Butter pecan ice cream was my beloved late father’s favorite flavor of ice cream, and it’s also one of my permanent Top Three. This is all to say, I’ve made and consumed A LOT of buttered pecan ice cream. I’m super pumped to share this simple homemade butter pecan ice cream recipe that I’ve been making since 2016.
This recipe for homemade butter pecan ice cream features silky-smooth no-churn vanilla ice cream generously dotted with beautifully crunchy, perfectly sweet buttered pecans.
And if you are feeling extra, swirl your vanilla pecan ice cream with your favorite decadent salted caramel sauce. Oh my gosh – it’s THE BEST butter pecan ice cream EVERRRRR.
Homemade ice cream with nuts and caramel = winning at life.
Why you’ll love this homemade ice cream
Aside from having the ideal balance of salty-sweet flavors and creamy, crunchy textures, this old-fashioned butter pecan ice cream recipe is also:
- Quick & Easy – Toast, whip, fold, and freeze – no ice cream maker necessary. Your homemade butter pecan ice cream will be ready for the freezer in just 20 minutes or less.
- No-Churn – No-churn ice creams are awesome when you don’t have space for yet another bulky appliance.
- Customizable & Versatile – Wanna go dairy-free? No problem! Want to add an extra layer of deliciousness with a salted caramel swirl? DO IT! When you make your own DIY ice cream, you’re in complete control.
- Budget-Friendly – You can whip up 1.5 quarts for the price you’d pay for a single “pint” at the store. Plus, there are no weird artificial ingredients, preservatives, or fillers in this butter pecan ice cream recipe, so you’re paying less for more and better ice cream.
What more can one say about this homemade ice cream, other than I KNOW you want approximately 10 gallons of this heavenly, cold, creamy stuff all up in your pie hole – or should I say ice cream hole?
What is butter pecan?
Butter pecan is more than just a flavor; it’s an experience. The comforting richness and warmth of vanilla, the creamy coolness of ice cream, and the delightful crunch of caramelized pecans. It’s like a hand-wrapped gift from the Epicurean Gods, just waiting to be torn into with the fervor of a kid on Christmas.
Butter pecan is the kind of flavor that evokes cozy feelings, conjuring up images of warm, homemade desserts and cherished memories. It’s also the best way to shake off a case of the terrible, horrible, no good, very bad days.
Next time you’re PMSing or have to deal with the insurance company (can someone please tell me why our medical system is so 🤬??), scoop yourself some of this salted caramel pecan ice cream. Your day will get immeasurably better in mere seconds.
What does butter pecan ice cream taste like?
Picture this: smooth and creamy vanilla ice cream mingling harmoniously with a medley of perfectly roasted pecans, generously coated in a sweet and buttery glaze.
I’m assuming you’re already familiar with vanilla ice cream, so let’s talk about those glorious buttered pecans. These little gems are the true stars of the show, adding a delightful crunch and nutty flavor to the mix.
Pecans are gently roasted to perfection in a puddle of butter and sugar, coaxing out their natural oils, intensifying their deliciously nutty aroma, and becoming fabulously caramelized. Then, they are lovingly folded into the vanilla ice cream base, ensuring that every bite is bursting with their irresistible charm.
Prepare to dazzle your family and friends with a frozen creation that looks and tastes like it came straight from a gourmet ice cream parlor. The velvety texture, the intense vanilla notes, the buttery pecan crunch—each spoonful of this homemade buttered pecan ice cream recipe will have you yearning for more.
Buttered pecan ice cream ingredients
I know it’s unfathomable, but the best homemade butter pecan ice cream recipe requires just 7 simple ingredients:
- Raw Pecans – It’s in the name, people! Save yourself some $$$ by opting for chopped pecans instead of halves.
- Unsalted Butter – You can’t have buttered pecans without butter!
- Feel free to swap in salted butter for a bit more of a salty-sweet flavor, or use vegan butter if needed.
- Dark Brown Sugar – I find that the more pronounced flavor of molasses is welcome, which is why I use dark instead of light brown sugar.
- You can also use other, less-refined varieties of brown sugar like muscovado, grated piloncillo, or jaggery.
- Heavy Cream – Since we’re not churning, we need to incorporate air by whipping cream into fluffy peaks.
- Slightly lower-fat whipping cream should work, as should vegan options like coconut cream or vegan whipping cream.
- Sweetened Condensed Milk – This brilliant inclusion means you don’t have to cook your ice cream base because it’s already been cooked down before canning.
- Vegan sweetened condensed milk will also work.
- Vanilla Extract – For rich, warm vanilla flavor.
- You’re welcome to use an equal amount of vanilla paste or vanilla powder or you can swap in half as much ground vanilla bean.
- Kosher Salt – Just a pinch of salt to enhance all the flavors.
- Salted Caramel Sauce – Optional, but DELICIOUS.
Recipe variations and dietary adaptations
Just because my family thinks this recipe for butter pecan ice cream is pure perfection doesn’t mean YOU have to! Here are some fun ways to customize your perfect batch of no churned ice cream:
- Dairy-Free/Vegan – Simply swap in your favorite plant-based substitutes for the butter, whipping cream, and sweetened condensed milk to make this a perfectly vegan-friendly, lactose-free dessert!
- Swap Your Nuts – Sure, pecans are classic, but who’s to say that buttered macadamia nut, buttered walnut, or buttered cashew isn’t just as yummy??
- Caramel Swirl – If you’re in the mood for a little sumpin’ extra bougie, layering in generous swirls of homemade or store-bought salted caramel is the best way about it. Butter pecan caramel ice cream? YES, PLEASE.
- Note: When you transfer the ice cream to a freezer-safe loaf pan or container you are going to want to do it a few cups at a time, stopping to drizzle some of the caramel sauce over the ice cream. This will give you the highly coveted ripple effect.
- Pralines & Cream – Feel free to swap in store-bought southern pralines cut into bits so you can skip the butter pecan-making step. To make it taste like your favorite scoop from Baskin Robbins, make sure to add the caramel, too.
- Pecan Butter Ice Cream – Grab a jar of your favorite nut butter, swirl it into this homemade ice cream, and get ready to scream for this creamy dream.
How to make no churn ice cream with buttered pecans
This rich and creamy vanilla ice cream with homemade candied pecans is pretty straightforward to prepare. Here’s how:
- Butter the Pecans: In a large skillet, melt the butter. Then add the pecans and toast lightly, until fragrant. Sprinkle the sugar over the pecans and cook, stirring constantly until the sugar caramelizes. Then, remove the buttered pecans from the heat and transfer them to a parchment lined baking sheet in a single layer and allow to cool.
Beat Cream: In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
Start Ice Cream: In a separate bowl, add sweetened condensed milk, salt, vanilla extract, and caramel, if using. Stir to combine.
Gently fold whipped cream into sweetened condensed milk mixture until fully incorporated.
- Add in the butter pecans and more caramel sauce, if using. Gently fold to combine – the mixture should look fluffy.
Freeze Ice Cream: Pour mixture into a 9×5 loaf pan. Cover and freeze immediately for 4-5 hours or until firm. Enjoy!
Expert tips for the best butter pecan ice cream
- Make sure you’re extra delicate when you fold the whipped cream and sweetened condensed milk together. Since we aren’t churning the ice cream, we need as much air as possible to stay in the peaks of the whipped cream! Use a rubber/silicone spatula to scrape along the bottom and sides of the bowl, then use a lifting-up-and-over motion to finish each fold.
- Keep your eyes and nose on your pecans. Toasted pecans are heavenly; burnt pecans are acrid.
- Keep your homemade butter pecan ice cream homemade goodness in the deepest, coldest part of your freezer. Don’t rush the initial freeze, either. You need at least 6 hours of uninterrupted freezing to reach prime scoop-ability, so no peeking! 🫣
- Use a shovel – or at least a serving-size spoon – when eating this ice cream. A normal spoon is much too small. 🙂
- When it’s time to serve your luscious homemade butter pecan ice cream, remove it from the freezer and let it sit at room temperature for a few minutes. This will soften the texture slightly and make it easier to scoop. Homemade ice cream typically freezes harder than commercial brands because home cooks don’t have the same arsenal of fancy equipment, artificial emulsifiers, and stabilizers that CPG companies do!
FAQs: frequently asked questions
What flavor is butter pecan?
The butter pecan ice cream flavor is one of the great testaments of American culinary ingenuity. In short, butter pecan is a scoop-shop classic that has stood the test of time, enchanting ice cream lovers of all ages for decades!
The magic of butter pecan lies in its perfect balance. The rich creaminess of the vanilla ice cream provides a luxurious canvas for the star of the show—the pecans. These delightful little nuggets of salty-sweetness are roasted to perfection, adding a lovely crunch and delicious flavor contrast to each spoonful.
Serving butter pecan ice cream recipes
My all-time favorite recipe for caramel butter pecan ice cream is so legit, it doesn’t need any accompaniments. That said, I’m all for a friendly Ice Cream Social! Invite your nearest and dearest over for an epic ice cream feast to while away a summer day. Honestly, nothing could be sweeter.
For an ice cream sundae bar that’ll knock their socks off, don’t forget about all the various yummy fixings and toppings for butter pecan ice cream, either. Here are some of my favorites:
- Soft & Chewy – Cinnamon waffles, pancakes, pies, gooey, fresh-from-the-oven chocolate cookies, brownies, and blondies are all great choices.
- Crispy – Cake cones, waffle cones, or crispy cookies like pizzelles are great if you prefer more of a crunch.
- Toppings – Once you’ve layered your base with a few scoops, now’s the time to go, well, buttered nuts or candied nuts.
- Sauces – Warmed nut butter, butterscotch, caramel, hot fudge, Magic Shell, chocolate sauce, berry sauce, or coulis.
- Crunchy Bits – Chopped toasted nuts, jimmies or sprinkles, crushed graham crackers or cookies, or chopped candy bars.
- Other Ice Cream Accoutrements – Whipped cream, store-bought or homemade maraschino cherries, a drizzle of booze, or a shot of espresso are all welcome.
What goes with butter pecan ice cream?
Just like any ice cream flavor, butter pecan has its own set of perfect companions that can take your dessert experience to new heights.
- The Classics – A warm, gooey bites of apple pie, pecan pie, pumpkin pie cake, or a freshly baked buttery chocolate chip cookie bars are all wonderful choices to enjoy alongside a scoop of butter pecan ice cream.
- Sundae City – If you’re in the mood for a little indulgence, why not try drizzling some luscious caramel or chocolate sauce (or both?!?) over your butter pecan ice cream? Bonus points if you add a dollop of freshly whipped chantilly, toasted, salted nuts, and a juicy cherry on top.
- Waffle Winner – Try adding a few scoops of your homemade vanilla pecan ice cream on some Belgian waffles. Or tuck them into a buttery waffle cone for an extra layer of carby goodness.
- Afogato All My Troubles – Scoop your ice cream into a shallow mug, then douse it with a shot of espresso to enjoy your ice cream the Italian way.
- Chocolatey Dream – Riffing on the idea above, swap the espresso for ultra rich and creamy hot chocolate made in the slow cooker.
- Playful Pairings – Consider topping your butter pecan ice cream with a sprinkle of crushed toffee, chopped pralines, strawberry crumbles, or even a handful of buttery popcorn for some textural fun.
- Bump Up The Contrast – Try pairing your butter pecan ice cream with a tangy raspberry or strawberry sauce. After all, salty nuts and sweet-tart fruits work in a PB&J, so why wouldn’t they work here?
- Plain Jane – At the end of the day, the beauty of this homemade butter pecan ice cream recipe is that it can also shine all on its own.
Storing ice cream with buttered pecans
- Gently transfer your homemade ice cream base to a freezer-safe container. Use a piece of plastic wrap or parchment to press against the surface. This helps to prevent ice crystals from forming. Either wrap your container well, or, preferably, use one that has a tight-fitting lid. Then place in the coldest recesses of your freezer.
- Since your caramel pecan ice cream doesn’t have any artificial stabilizers or preservatives, it’s best enjoyed within 2 weeks of freezing. But, don’t worry. It definitely won’t last that long. It’s too good!
Remember, friends, life is like a bowl of butter pecan ice cream. Sometimes a little nutty, sometimes wonderfully smooth, but always deliciously worthwhile. So, scoop up the joys, swirl in the laughter, and savor every moment with nuttin’ but smiles with this butter pean ice cream recipe!
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The best Homemade Buttered Pecan Ice Cream recipe👇
Print Recipe
4.93 from 13 votes
Buttered Pecan Ice Cream (No Churn Recipe)
No ice cream machine needed to make this No Churn Butter Pecan Ice Cream recipe! Creamy, silky and smooth vanilla ice cream generously studded with clusters of sweet, crunchy buttered pecans, this pecan ice cream is luxurious, rich, and so easy to make! Serve in a waffle cone and top or swirl with salted caramel sauce for the ultimate sweet summer treat!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time15 minutes mins
Cook Time5 minutes mins
Freezing Time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: best butter pecan ice cream, butter pecan ice cream recipe, butter pecan ice cream recipes, butter pecan recipe ice cream, homemade butter pecan ice cream, homemade ice cream recipe butter pecan, recipe for butter pecan ice cream
Servings: 12
Calories: 308kcal
Author: Cheyanne Holzworth
This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.
Equipment
1 baking sheet
1 skillet
1 stand mixer or hand held mixer
Ingredients
- 1 ½ Cups Pecans
- 3 TBS Unsalted Butter
- 2 ½ TBS Dark Brown Sugar - packed
- 2 Cups Heavy Whipping Cream
- 1 (14 oz) Can Sweetened Condensed Milk
- 1 TBS Vanilla Extract
- pinch Kosher Salt
- 1 Cup Salted Caramel Sauce - OPTIONAL
Instructions
Line a baking sheet with parchment paper and set aside.
Make Buttered Pecans: In a large skillet over medium heat, melt the butter. Add the pecans and toast lightly, stirring occasionally, until fragrant, about 2 minutes. Sprinkle the sugar over the pecans and cook, stirring constantly until the sugar caramelizes and forms a glaze, about 2-4 additional minutes. Transfer the pecans to parchment lined baking sheet in a single layer. Set aside and allow to cool.
Start Ice Cream: In a large bowl add half a can of sweetened condensed milk, pinch of salt, vanilla extract, and ¼ cup salted caramel. Gently fold to combine. Add remaining sweetened condensed milk and gently fold again to combine. Set aside.
Beat Heavy Cream: In the bowl of a stand mixer, fitted with the whisk attachment, beat cream on high speed until stiff peaks form, about 3 minutes.
Fold: With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture. Add in the buttered pecans and another ¼ cup of caramel sauce. Gently fold to combine - the ice cream mixture should be fluffy.
Layer Ice Cream in Pan: Transfer the ice cream mixture, 2 cups at a time, to a freezer safe loaf pan or container. Between every (2 cup) addition, drizzle some of the remaining caramel sauce on top of the ice cream. Continue layering ice cream and caramel sauce into container.
Freeze Ice Cream Mixture: Cover with plastic wrap and freeze for 6 hours, or until firm.
Serve and Enjoy: When ready to serve, remove ice cream from freezer and Enjoy! If your freezer runs cold, allow ice cream to sit at room temperature for 4-5 minutes to make it easy to scoop.
Notes
Storage: Ice cream will keep, stored in an airtight container, in the freezer for up to 3 months.
Yield: 1 1/2 Quarts
Nutritional information is an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 308kcal | Carbohydrates: 17g | Protein: 2g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 82mg | Potassium: 99mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 0.4mg
©No Spoon Necessary. All images and content are protected by copyrights. Please do not use any images without prior permission. Please do not republish this recipe, instead link directly back to this post.
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Comments
Shan saysSorry to hear about your Dad. I have a question I only have hand mixer will that work? I don’t know if a hand mixer takes other attachements.
Reply
- Cheyanne says
Hi Shan! You can absolutely use a handheld mixer! However, please note that it may take a little bit longer to beat the cream until stiff peaks form. Cheers! 🙂
(Thank you for the condolences. Much appreciated!)Reply
- Belle says
Hi, it would be great if you could provide the recipe for the salted caramel sauce.
Reply
- Cheyanne Bany says
Hi Belle,
I don’t have a caramel sauce recipe on my blog. When I make this ice cream I either use Williams Sonoma Salted Caramel or Smuckers Salted Caramel. If I’m making it myself I use the Easy Homemade Caramel Sauce from Serious Eats
Hope that helps! Cheers and thank you so much for stopping by!Reply
- Shashi at Savoryspin says
Cheyanne, I feel like I’ve been hearing about ex army personal and their encounters with asbestos with tragic results later on, quite a bit..I worked with a girl who lost both her parents to it… and am so so sorry to hear about your father. I didn’t realize US hadn’t outlawed asbestos – soon as am done commenting am clicking that petition link!
I bet your father is looking down at ya and drooling over this ice cream-such a wonderful post, such a lovely way to honor him. To you dear and a big virtual hug tooReply
- Karen says
I instantly pinned your ice cream recipe. Butter pecan was a favorite of my father as well. Finally got around to trying this and it’s absolutely delicious. I’ll be making this ice cream a lot – thank you! We can both eat this and think of our wonderful fathers.
Reply
- Yumi says
This ice cream is so yummy! My grandmother’s favorite ice cream is butter pecan. I think she would absolutely love this!
Reply
- marcie says
I’m really sorry to hear about your father, Cheyanne, and it is amazing that asbestos isn’t banned here! It’s great that you’re raising awareness about it so that something is done…it’s so harmful to everyone.
I absolutely love this flavor of ice cream and your photos are just gorgeous! I’d love a great big cone please!Reply
- Kevin | Keviniscooking says
I think your father had great taste, this is a killer ice cream! I enjoyed reading about mesothelioma in your post and can’t believe there is no bill on the floor to ban that. Did I mention that in my last comment, can’t remember. Anyways, I am loving the flavor weapon of a dessert. BAM!Reply
- Ashlyn // Dollop Of Yum says
There are no words to describe how amazing this ice cream looks Cheyanne! Salted caramel and butter pecan are two of my favorite flavors and them together sounds fantastic. I go for bowl after bowl of this!!
Reply
- Annie @ The Garlic Diaries says
Wow, thank you for that information about asbestos. I had no idea, and I’m sure most other people in America don’t either. I will be checking out those petitions! Also, this ice cream looks BANGIN’.Reply
- Kate @ Framed Cooks says
Oh my friend, I am so sorry about your dad. Having lost my dad to lung cancer just this past November, I know exactly how you feel…and day to day I hold tight to all the precious memories of him. He would be so incredibly proud of your beautiful writings and creations, including this perfection of rippled deliciousness. xoxoxo!
Reply
- Sophia @ Little Box Brownie says
This looks so inviting, I will have to wait till summer comes around. Stunning photos too. xx
Reply
- Karen @ Seasonal Cravings says
Such a sweet story about your father. And the ice cream looks delicious. Anything salted caramel is good with me!
Reply
- Geraldine | Green Valley Kitchen says
I’m so sorry to hear about your dad, Cheyanne. My dad passed 3 years ago and I miss him every day. Send you a big hug. And thanks for all the info about asbestos – I can’t believe it’s not banded in the US – that makes no sense at all. Hope you have a restful weekend. And this ice-cream is gorgeous!
Reply
- Kelly says
This post and your FB post was so sweet and touching. *hugs* Thank you for sharing your story and raising awareness about this. It’s so sad and unfair 🙁
This ice cream is such a great way to honor your dad. It looks amazing and I love that it’s no churn!Reply
- Stacey @ the sugar coated cottage says
I had no idea that asbestos wasn’t banned in the US! I’m stunned actually, we may not have known the effects back then but we do now! It may not seem like it to u but it takes bravery to continue fighting to make this right after losing your dad. I believe our loved ones watch us from above and your dad is loving this ice cream right now!!! Sweet deliciousness! Take care!
Reply
- Danielle says
I’m so sorry to hear about the loss of your father, Cheyanne. I think that it’s a wonderful thing for you to bring awareness about the issue though. This ice cream post is such a wonderful tribute to him and what he loved. I saw this on Facebook the other day and couldn’t get over how delicious it looked. Pinning to share and hoping others will read this post too 🙂
Reply
- Lauren Gaskill | Making Life Sweet says
Love that you are spreading awareness about mesothelioma and honoring your sweet dad in this way. <3 <3 Also love your heart and these amazingly delicious ice cream cones!! Beautiful shots, too!Reply
- Anu - My Ginger Garlic Kitchen says
It’s really sad to read about your father, Cheyanne. I just read your interview and liked your page too. You are doing a wonderful job, this is such a great tribute to him. He must have been so proud of you.
Butter pecans taste so good in ice-cream. Recently I have made butter almonds caramel ice-cream and it was awesome. So I can imagine that combining them with pecans with salted caramel is even more droolicious. I love no churn ice-cream recipes too. Can’t wait to try this silky, smooth and creamy ice cream! Have a lovely weekend friend! 🙂 <3Reply
- Christin@SpicySouthernKitchen says
So sorry about your dad Cheyanne. Hugs! Asbestos is such a scary thing.
This ice cream looks totally amazing. Love that it is no-churn!
Reply
- Jennifer @ Seasons and Suppers says
I saw this on your Instagram and I’ve been craving it ever since. Great combination of flavours and such great photos! And no-churn is a great bonus 🙂
Reply
- Natalie says
Wow, It looks really fantastic! SO creamy and delicious 😉 Thanks for sharing the recipe. Have a great weekend Cheyanne!
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- Megan - The Emotional Baker says
Cheyanne, I’m so sorry about your dad. Unfortunately, the US is behind other countries in many aspects of public safety. I was unaware of this though and it is very disappointing. How great that you are able to spread awareness about this problem. On another note, I’m so happy you shared one of your dad’s favorite ice creams. What a great flavor! Hugs, dear 🙂
Reply
- Mir says
As you know, Chey, I read your article on FB and I so much appreciate the awareness you’re bringing to this disease. It’s grossly unfair that people like your father have been exposed to asbestos, especially in service of the country. Your advocacy for people in his situation is totally admirable.
Hard to transition ice cream after that, but I did see this on IG and knew I had to get over here. This is a total showstopper!Reply
- Adina says
Delicious looking ice cream! I am so sorry about your father, amazing about the asbestos, I thought it is banned all over the world, everybody knows how bad that is… But once again, the rich people who are getting richer because of asbestos (among other things), will not give up so easily, they don’t care a bit about who gets ill and dies, main thing they can keep making their money….
Reply
- Mira says
I read your interview a couple of weeks ago, I’m so sorry Cheyanne! Thanks so much for sharing and raising awareness, I’m sure he will be proud of you!!!
Butter pecan is one of my favorite flavors and I’ve made butter pecan ice cream many times, but never tried a no churn recipe. Can’t wait to try this one! Pinned!Reply
- deb@glutenfreefarina says
Signed the petition. I was surprised to learn that it’s still legal. So sorry about your dad. I know how hard that is to lose your dad. I think of my dad when boston cream pie comes around so I get it. Hard to segue into ice cream, but you have a fabulous amount of adjectives there and the ice cream looks amazing and super simple.
Reply
- Marissa says
Oh Cheyanne, I’m so sorry to hear that you lost your dad. Thank you for the courage to talk about it and about an issue that seriously needs to be fixed – I had no idea that asbestos wasn’t outlawed here. Hug to you as no words can help…Your dad certainly picked a winner of an ice cream flavor – one of my all time favorites. In fact, you read my mind. I’ve been seeing these no-churn ice cream recipes and thought, “I’m going to make butter pecan.” But now I get to use your recipe! Looks gorgeous and I can’t wait to try it!! xoxo
Reply
- Shashi @ RunninSrilankan says
Cheyanne, I so echo your sentiments! Knowledge is indeed power! I had no clue that asbestos wasn’t banned here! I had a co-worker who lost both her parents to mesothelioma due to asbestos exposure while working in the armed forces too. So sad – am heading over to search and sign petitions as soon as I finish my comment.
This is such a sweet post – both sentimentally and well – ice cream is involved. And, I love that no ice cream maker is involved. I also love those candied pecans in this creamy dreamy ice cream!Reply
- Sarah says
I’m So sorry to hear about your father 🙁 I treated mesothelioma patients at the hospital and it’s just so incredibly sad because most of the people had no idea they were being exposed. Your father sounds like an amazing person and I know he raised an amazing daughter! (p.s. the ice cream looks delish!!)
Reply
- Rachelle @ Beer Girl Cooks says
I know how hard it is for you to talk about your dad and how much you miss him. I know he would be super proud of all that you are doing to fight this. I’m sure he would also be totally excited about this flavor bomb of salted caramel butter pecan ice cream. I know I am and it’s even better that it’s no-churn. I could eat a whole bucket of this deliciousness! Hugs, friend! XOXO
Reply
- Kathleen | Hapa Nom Nom says
I saw your post on FB. It was lovely, touching, and your father sounds like he was an incredible man. And there’s no doubt he raised a wonderful daughter. Thank you for sharing with us and thank you for letting us know about the US and their use of asbestos – that’s ridiculous! What, is there some giant asbestos lobby out there? Just crazy.
So on a lighter note, I had to chuckle a bit when you said this was your dads favorite ice cream because when I saw the title of this post I thought, oh my mom would love this! This is her favorite ice cream. In fact it makes me think of my childhood. Mom would take us out for ice cream and I would get some kiddy fav like bubble gum ice cream or cookie dough. My mom would get butter pecan. I always thought it was too grown up for my tastes, but that didn’t keep me from asking for a taste every time 😉Reply
- Traci | Vanilla And Bean says
Such a sweet tribute to your father, Chey and good therapy to honor him and his life through this post. He would love this post and be so proud of you. It’s one of my favorite ice creams too. EWG is a fantastic organization – a true advocate for we the people and the environment. Asbestos and resulting mesotheleoma is horrible. I’m so happy your spreading the word about this important issue. It’s no surprise asbestos is still legal in this country, like so many poisons that are sprayed on our crops, killing wildlife, bees (essential pollinators) ending up in our waterways, soils, eventually in us. The GMO issue is huge right now and like asbestos, GMOs are banned in other countries. Not here! Not in the good ole’ USA where corporate profits and loyal lobbyists pad the pockets of our corporate bought-out government. I vote with my buying power, signing petitions and writing letters, but this is chump change compared to the millions of dollars dolled out by corporations to buy our congresspeople’s favor. It makes me sick to be part of this America. Like you, though, I still take action and do what I can to be a conduit of change. We have to, right? Thank you for bringing light to this.. let’s hope congress does the right thing. Hugs to you, Chey. xo
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- Amanda says
Wow this sounds amazing! My dad would love this recipe. Maybe I will have to surprise him with it the next time I see him!Reply
- Leslie @ flora foodie says
I’m so sorry about your dad. It’s wonderful of you to spread the knowledge (and the petitions)! I actually knew we still use asbestos in the US, but I had NO idea that so many countries have banned it. It’s frankly embarrassing to be so far behind the curve on it. Anyhow. This ice cream looks spectacular, and a lovely way to pay homage to your dad! 🙂
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- Cathy | whatshouldimakefor.com says
Petition signed Cheyanne. It’s truly unbelievable that it’s not banned in the US. I commend you for getting the word out and for your tribute to your dad both in your writing and in your recipe. There’s no doubt he’s smiling down on that creamy, dreamy ice cream. Serious YUM!
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- Medha @ Whisk & Shout says
I’m so sorry for your loss! It’s so awesome you’re spreading awareness about asbestos and informing others- really important. This ice cream looks loving butter pecan ice cream and caramel are my mom’s two dessert faves- and you’ve combined them beautifully!
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- [emailprotected] says
Your dad is very proud of you for fighting the good fight! I’m proud of you, too! This is a touching post that’s so very important. Thanks for linking us to the petitions…every little bit counts! Now, this ice cream – geeeez – I could go for a tub or two! Do you deliver? (praying hands emoji) Have a lovely weekend, my friend! xoxoReply
- karrie @ Tasty Ever After says
Oh girl, I’m always so sad when you speak about the loss of your Dad but so glad you are an active advocate of getting the word out about the harmful effects of asbestos. I’m clicking on that petition link and will sign any and all of them.
Now on to this delicious ice cream….can you please make me a big vat of it and send it up with a huge spoon? Actually save your postage money and don’t worry about sending the spoon, I’ll just stick my face right in it! hahahaha! Looks so good and easy and I’ll have to make it soon because I love me some butter pecan…and salted caramel too 😉 Sending you a big hug and lots of love! xoxoReply
- Keri @ Fashionable Foods says
For starters I just liked your Facebook page.. can’t believe I hadn’t before! I am so sorry for the loss of your dad, Cheyanne. I can’t even imagine the pain you must feel. I’m sure sharing his story is very hard, but I’m glad you have the courage to do it and raise awareness! It BLOWS my mind knowing that asbestos is not banned. I’m sure your dad would greatly appreciate you sharing this butter pecan ice cream, which also happens to be my dad’s favorite flavor! I will most definitely be making this! 🙂 Hugs to you!
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- Jessica @ Citrus Blossom Bliss says
Thank you for opening up to us all, Cheyanne. It’s hard to talk about painful things when we’d much rather be double fisting ice cream cones full of this salted caramel butter pecan goodness. I’m sure your dad would have been so proud of you for honoring him this way. I signed a petition and really hope that one day people won’t need to have their lives cut short from something that could’ve been outlawed. Sending hugs and happy ice cream thoughts your way <3
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- allie @ Through Her Looking Glass says
Hey girl – I did read your article and was so sorry about the loss of your dad to this disease that is totally preventable. It blows my mind that asbestos is still used here. I can only imagine after walking through this terminal illness with your dad how disgusted you are to see people are still unknowingly coming in contact with asbestos. Thanks for sounding the alarm to the rest of us. Today your dad would be super proud of your site, super proud of you and he’d be dipping into this amazing butter pecan ice cream. And smiling. Beautiful recipe and photos my friend. Cheers to you and the weekend which is almost here! Yippee. XOXO
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- Kathy @ Beyond the Chicken Coop says
I’m am sorry about your dad. I think it’s beautiful that you are campaigning to keep others safe! It won’t be an easy road, but stay steady.
This ice cream is also beautiful….in a very different way. Butter pecan is one of my favorite flavors…..a little caramel just makes it even better!Reply
- Dawn @ Girl Heart Food says
I’m so so sorry to hear about the lose of your father, Cheyanne! Thank-you, though, for sharing his story. It must be really hard for you. I can see why his favourite flavour of ice-cream was this. You probably know I love salty/sweet combos so I’m absolutely loving this ice-cream and, of course, pinning (duh, lol). Hubby and I are on a little staycation this week and are having a great time…the best of buds and furry child is having a ball too. I think I’ll have to try this ice-cream, sit on the deck and soak in the sun. The combo you have in here is totally awesome and I really can’t wait to dig in. Enjoy your weekend, friend! xoxo
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- Gayle @ Pumpkin 'N Spice says
I’m so sorry to hear about your Dad’s story, Cheyanne. Thank you for sharing that though! And I think it’s great that you are trying to spread more awareness about this disease. Now into this ice cream…wowsers! Does this look good! I love the salted caramel flavors in here. I would love to devour this ALL for breakfast! Pinned, of course! Hope you have a wonderful weekend!
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- Demeter | Beaming Baker says
Aw, Chey. <3 Thank you for taking the time to open up to all of us. I can't imagine how painful it must be, but I commend you for doing so to spread awareness. It's not fair what happened–in fact, it's utter BS. I still can't believe that asbestos is legal in the US.
You are amazing and brave for taking a stand in this fight. Thank you for dedicating time and energy into spreading awareness. I'm proud to call you my friend, my homeslice. 🙂 Let's all toast a double-scoop of salted caramel butter pecan ice cream to your dad. He would be so proud of you. Sending you lots of love and fistpumps for rocking. xoxoReply
Your dad had most excellent taste in ice cream 🙂 I love that you made this flavor for him! And for us to enjoy as well!!
It’s crazy (and by crazy I mean completely absurd) that asbestos isn’t banned in the US. Hopefully we get there soon … so unfair to those touched by it!
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So sorry to hear about your Dad. I can’t believe it isn’t banned in the US and to be honest I had no idea that it wasn’t. It makes no sense….Reply
I did read your story through FB Cheyanne and was touched. Your Dad sounded like a great person and wonderful father. I love how you’ve shared his favorite ice cream. You beat me to it this time! Anything pecan happens to be a fave of mine, so I’ve been working on my own butter pecan flavor. Hard to top this one though! It looks totally delicious! I wish I could grab that cone right off my scream! Delish my friend!
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- Harriet Emily says
Wow Cheyanne – this sounds like the best ice cream in existence! Yum yum yum!!! Buttery, caramel, pecan deliciousness! I wish I could grab a scoop from out of my screen right now! Pinned!Reply
So sorry that your dad passed away. I very much hope that asbestos will be banned in the U.S. soon. Thankfully it is already banned in Europe and people are aware of the health complications of it. Great that you raise awareness of this issue.
I think I could certainly eat your Salted Caramel Ripple Butter Pecan Ice Cream by the gallon! Already drooling 😉 Have a lovely weekend!Reply
I did see that about your dad on FB and it’s so sad and tragic! I’m really sorry Cheyanne. But so glad you are being so proactive and working to make things better for everyone. It is scary that we don’t ban asbestos — YET. Hopefully we get there soon.
So, no churn ice cream is on the summer bucket list to make with the kids and I’m thinking they will love this caramel version!! Or else they get plain vanilla so mama can keep this all to herself! Those pecans sound like little nuggets of candy tucked right in 🙂 Deliciousness! Have a wonderful weekend my friend!Reply
- Cheyanne Bany says
Thank you so much for the sweet comment, Kathryn!! Cheers to a wonderful week and weekend!! <3
P.S. I think mama should keep this ice cream all to herself! hahaha.Reply
Oh my, this ice cream looks absolutely delicious, and refreshing! LOVE the salted caramel!Reply
- Cheyanne Bany says
Thanks Marsha!
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Awesome creaminess and goodness! The combo of salted caramel and pecan in this ice treat is brilliant!
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- Cheyanne Bany says
Thanks Angie!
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About me
Welcome to No Spoon Necessary! My name is Cheyanne - I'm the recipe developer and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts and years of experience in professional kitchens. I have a passion for fresh, seasonal ingredients and believe anyone can create restaurant quality food at home - given the right recipe! Thank you for stopping by - I hope you stay awhile!
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