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Buttered Pecan Ice Cream Recipe

This buttered pecan ice cream recipe is rich and buttery, yet simple. Recipe courtesy Jamie of Scattered Thoughts of a Crafty Mom.

Servings: 8

Active time: 20 minutes

Total time:

Buttered Pecans Ingredients


  • 3 Tbsp butter
  • 1 Tbsp sugar
  • 3/4 c pecans, chopped


  1. Melt butter in large pan over medium-high heat. Add sugar and stir with spatula until sugar is dissolved.
  2. Add pecans and reduce heat to medium; gently stir pecans until toasted, about 5 minutes. Watch pecans closely because they can quickly burn.
  3. Transfer pecans to a plate and let cool.

Ice Cream Ingredients

  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1 1/2 c sugar
  • 7 oz sweetened condensed milk
  • 1 1/2 Tbsp vanilla
  • 4 c milk
  • caramel ice cream topping (optional) to taste
  1. In a large mixing bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined.
  2. Add condensed milk, milk, and vanilla. Blend until all ingredients are combined. 
  3. Add mixture to ice cream machine and follow manufacturer's directions to process.
  4. A few minutes before ice cream is complete, add pecans to the ice cream and let machine mix the pecans into the ice cream. Serve with caramel topping if using.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 490
Calories from Fat 190
Total Fat 21g (32% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 130mg (43% DV)
Sodium 130mg (5% DV)
65g (22% DV)
Dietary Fiber 1g (4% DV)
Sugars 64g
Protein 11g
Vitamin A 10%
Vitamin C 2%
Calcium 25%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.