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Homemade Caramel Pecan Ice Cream
5 from 1 vote

Homemade Caramel Pecan Ice Cream

Skip the modified ingredients and preservatives and make your own homemade caramel pecan ice cream!
Course Dessert, Snack
Total Time 2 hours 30 minutes


  • 1 cup whole raw pecans
  • ¼ cup butter
  • ½ cup brown sugar, packed
  • ¼ cup pure maple syrup
  • ¼ cup heavy cream
  • TB. pure vanilla extract
  • cups whole milk
  • ½ cup granulated sugar
  • pinch sea salt
  • cups half & half


  1. Toast pecans in a pan on medium heat until golden brown. Set aside.
  2. Melt the butter in a heavy saucepan on medium high heat. Stir in the brown sugar and reduce heat to medium, stirring frequently until the sugar is dissolved and the butter is incorporated. Add the maple syrup, and mix thoroughly. Bring to a boil for 2-3 minutes (should thicken), then slowly whisk in cream.
  3. Add pecans to caramel mixture, stirring constantly until well-combined. Remove from heat and stir in ¼ tablespoon vanilla. Spread caramel pecans on a parchment-lined baking sheet and completely cool. (If you can resist trying one, you have crazy will power!)

  4. In a medium bowl, thoroughly whisk milk, granulated sugar and salt until sugar is fully dissolved. Stir in half & half and remaining vanilla. Cover and refrigerate for 1-2 hours.

  5. Following the directions of your ice cream maker, churn mixture until thickened, approximately 15-20 minutes.

  6. About 5 minutes before ice cream is thickened, break apart pecans and add to ice cream while still churning.
  7. If you like your ice cream soft, serve immediately. For firmer ice cream, transfer to an airtight container and place in freezer for at least 1-2 hours.

Recipe Notes

For a creamier texture, substitute heavy cream for half & half (we're trying to cut calories around here!)