Butter Pecan Ice Cream from Baskin-Robbins features creamy vanilla ice cream blended with roasted, buttery pecans, delivering a smooth and nutty flavor with crunchy pecan pieces throughout.
Equipments
- Ice cream maker
- Mixing bowls
- Whisk
- Spatula
- Saucepan
- Measuring cups
- Measuring spoons
- Baking sheet (for roasting pecans)
- Oven (for roasting pecans)
- Rubber spatula
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon pure vanilla extract
- 3 tablespoons unsalted butter
- 1 1/2 cups pecan halves
When preparing Butter Pecan Ice Cream, using fresh, high-quality pecan halves is essential for achieving the rich, nutty flavor and satisfying crunch characteristic of the recipe. Roasting the pecans on a baking sheet in the oven enhances their buttery aroma and helps bring out natural oils, which blend perfectly with the creamy vanilla base made from heavy cream, whole milk, and pure vanilla extract. Carefully measuring ingredients such as sugar and salt ensures the ice cream maintains a balanced sweetness and depth of flavor without overpowering the pecans. Incorporating unsalted butter during the pecan roasting process intensifies the smooth, rich texture that distinguishes this ice cream variety. You can recreate the beloved Butter Pecan Ice Cream from Baskin-Robbins by following these key ingredient tips for an authentic homemade version.
Instructions
- Preheat oven to 350°F (175°C).
- Spread pecan halves on a baking sheet.
- Bake pecans for 8–10 minutes, stirring once, until toasted and fragrant.
- In a saucepan, melt butter over medium heat.
- Add roasted pecans to melted butter, stir to coat, then set aside to cool.
- In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, salt, and vanilla extract until sugar dissolves.
- Chill the mixture in the refrigerator for 1–2 hours.
- Pour the chilled mixture into the ice cream maker.
- Churn according to the ice cream maker’s instructions until it reaches a soft-serve consistency.
- Gently fold in the buttered pecans using a rubber spatula.
- Transfer the ice cream to a freezer-safe container.
- Freeze for at least 4 hours or until firm.
- Serve and enjoy.
Substitution
Butter Pecan Ice Cream from Baskin-Robbins copycat menu replicates the rich and creamy texture balanced with a buttery pecan flavor. You can substitute pecans with walnuts or almonds if pecans are unavailable, but roasting them first is essential to enhance the nutty aroma and crunch. When using salted butter instead of unsalted, reduce the added salt to keep the flavor balanced. Heavy cream and whole milk can be swapped for lighter options like half-and-half, but this may affect the creaminess and texture of the final ice cream. Ensure to chill your mixture thoroughly before adding it to the ice cream maker for the best results.
Tips
Make sure to roast the pecans evenly by stirring them halfway through baking to avoid burning and ensure a consistent toasty flavor. Melted butter should not be overheated; keep the heat medium to coat pecans without burning the butter, which can affect your ice cream's taste. Chill the ice cream base thoroughly before churning, as this helps achieve a smoother, creamier texture. You'll want to fold in the buttered pecans gently to retain their crunch without breaking them into small pieces.
Nutritions
Butter Pecan Ice Cream contains a rich blend of heavy cream and whole milk, providing a high-calorie treat with significant fat content, including saturated fats from dairy and butter. The pecans add a source of healthy fats, fiber, and protein, along with essential vitamins and minerals such as vitamin E and magnesium. Sugar contributes to the carbohydrate content, impacting total caloric intake and energy levels. You should enjoy this ice cream in moderation as part of a balanced diet, considering its creamy texture and nutty flavor come with considerable indulgence.
Storage
Store your Butter Pecan Ice Cream in an airtight, freezer-safe container to maintain its creamy texture and prevent ice crystals from forming. Keep the container at a consistent freezer temperature below 0degF (-18degC) to preserve the rich flavor of roasted pecans and smooth vanilla ice cream. Avoid frequent temperature fluctuations by minimizing the container's exposure to warm air during serving to ensure optimal freshness.
Variation or Alternatives
You can substitute maple syrup for granulated sugar to add a richer sweetness to your Butter Pecan Ice Cream. Consider using toasted almonds or walnuts instead of pecans for a different nutty crunch. Swap the vanilla extract with a splash of bourbon to introduce a warm, aromatic depth to the flavor profile. Roasting nuts on the stovetop with butter can enhance their buttery coating more quickly than the oven method.
Allergies
Butter Pecan Ice Cream from Baskin-Robbins contains dairy ingredients such as heavy cream, whole milk, and butter, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The presence of pecans also poses a risk for those with tree nut allergies, as pecans are a common allergen. You should exercise caution if you have sensitivities to dairy or nuts before enjoying this ice cream.
Why this recipe?
Baskin-Robbins Butter Pecan Ice Cream features a rich, creamy vanilla base blended with roasted pecans that provide a satisfying crunch and nutty flavor. The balance of sweet and toasted nutty elements makes this classic flavor a favorite among ice cream enthusiasts. Creating a copycat recipe allows you to customize the quality and quantity of pecans while enjoying this indulgent treat anytime at home. Your homemade version can capture the same irresistible texture and flavor that keeps fans coming back to Baskin-Robbins.