- 1 1/2 Cup goats milk
- 1 1/2 Cup cream
- 3/4 Cups dark brown sugar
- 4 egg yolks
- 1 Teaspoon vanilla extract
- 1 Pinch of salt
- 1/2 Cup pecans, chopped
- 1/2 Cup chocolate chunks, chopped finely
In a medium sauce pan add goats milk, cream, dark brown sugar, salt and cocoa powder. Mix well. Heat until warm on medium heat. DO NOT BOIL OR BRING TO A SIMMER. Place four egg yolks into a large bowl. Beat with a hand mixer beat until creamy and light yellow. Gradually pour cream mixture into eggs. Beat with hand mixer until combined.
Place mixture back into pot. Turn heat back on to medium heat. Warm mixture to 170 degrees or until it coats the back of a spoon. DO NOT BOIL OR BRING TO A SIMMER. Remove from heat. Strain with a fine mesh strainer into a bowl. Place bowl in an ice bath. Add vanilla and stir in.
Place bowl in the refrigerator for at least 3 hours. Overnight is recommended. Place in ice cream maker. Churn according to ice cream makers instructions. Add chocolate chunks and nuts into ice cream during churning.
Freeze for at least 2 hours. Overnight is recommended. Serve. Enjoy!
Calories Per Serving719
Folate equivalent (total)30µg8%
Chocolate Pecan Ice Cream
In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
Remove from the heat and add in the chopped chocolate bar. Whisk until the chocolate is melted. Return to the stove.
In a medium bowl, beat the egg yolks. Whisk in 1 cup of the chocolate cream mixture a little bit at a time until combined.
Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175ºF on a candy thermometer, or until it coats the back of a spoon.
Pour the custard into a large bowl and freeze for at least 3 hours.
Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.
Once the ice cream is done, add in the chopped pecans and continue churning for 30 seconds.
Pour the ice cream into a freezer-safe bowl and freeze for at least 3 hours before enjoying!
Double Chocolate Pecan Ice Cream - Recipes
4 oz. German Chocolate, melted
1 cup half-and-half
1 cup milk
1/3 cup sugar
1 tsp. Vanilla extract
½ cup sweetened flaked coconut
½ cup toasted chopped pecans
Melt the chocolate in the microwave on MEDIUM or in the top of a double boiler. In a medium saucepan over low heat, combine half-and-half, milk and sugar. Cook until bubbles form around the edge and mixture is warm to the touch. Whisk eggs in a small bowl and slowly add several spoonfuls of hot milk mixture to eggs to gradually warm them. Add eggs to saucepan and continue to cook over low heat, stirring constantly. Mixture will thicken slightly and reach a temperature of 160 degrees on a candy thermometer. Stir in warm melted chocolate and vanilla. Place the saucepan in a bowl of cold or ice water to cool the mixture. Pour through a strainer into a blender, cover and process until well combined. Chill in the refrigerator until ready to freeze. Pour into the ice cream maker and follow the manufacturer's instructions for freezing. Just before the ice cream is completely frozen, stir in coconut and pecans. Mix a little longer to combine ingredients.
Makes: about 1 quart
Double-Chocolate Pecan Ice Cream
… especially when it comes to my homemade ice cream. I was excited to make my boyfriend homemade ice cream. He was buying this awful stuff that had so many ingredients I couldn’t even pronounce.
He always got big stomachaches. Of course, he needed to make a change. Now, how could I help him?
Be Mindful. Be Human. had two ice cream makers, so I knew I had the equipment to make good ice cream. On the other hand, he needed one as well. My dear friend was a bit reluctant. Is it really worth getting an ice cream maker? His ice cream was from a well-known ice cream shop in San Francisco. It was a bit of a treat whenever we went there. But, his stomachaches were really bad.
I suggested that we try my recipe. It only had milk, cream, eggs, sugar and chocolate in it. All the things we could pronounce and already had. He was all for it. But, if he didn’t like it, we would have to go back to the one that he bought. I agreed. I knew I was going to win … no contest! No more driving 30 minutes to get ice cream, finding parking or waiting in the longest, rudest line ever to buy horribly-bad-for-you ice cream again.
He is a picky guy. When I first made him ice cream there were a few things we had to change. First, it was too sweet. One cup of sugar was a lot for a quart of ice cream for him.
So, I reduced it. He isn’t much of a fan of white sugar. I replaced it with brown sugar. It made the flavor profile of chocolate ice cream a lot more rich. He also gets stomachaches from cow’s milk, so we tried something different. The result was great.
To the poster who left out out the cornstarch because they didn’t understand why it was there, it helps keep the eggs from curdling. I use regular flour instead but that’s just habit. The starch allows you to cook the custard long enough to develope a real eggy note to the custard as well. I do it in the microwave and it comes out smoothe as silk. Nuke 2 minutes and whisk like crazy, nuke another 30 seconds, whisk again and maybe another 30 seconds if not thickened. Even if it looks slightly curdled, whisking vigorously will smoothe itnout. Add the cream at this point to stop the cooking process.
really good..skipped the corn starch and cut back on pecans a bit. also roasted the nuts in the microwave but they burn easy so watch out. cut back to only one cup of milk as the quanity listed would overflow in my electric ice cream machine. definite on the make again list.
Amazing flavor, made this for my annual ice cream social. Two people told me it was the best butter pecan theyɽ ever had in their life.
This recipe is awesome. It was gone in 10 minutes at my family's Mother's day dinner. I will have to triple the recipe for the next family gathering.
I made this ice cream recipe for Thanksgiving this year to serve alongside my apple and pumpkin pies. The ice cream was probably a bigger hit than the pies. I've made a lot of ice cream recipes this is probably the best one I've come across. Don't skip roasting the chopped pecans. It gives them such wonderful flavor. And the texture was perfect.
This was the winner at my church's homemade ice cream contest. I followed the directions and used ingredients listed. only cutting back on the amount of pecans as others had mentioned in precious reviews. I actually tripled the recipe to make enough for our electric ice cream maker and it made a very creamy, delicious ice cream. I also, made the custard the evening before to allow it to cool and thicken before we churned it the next day. It got rave reviews and many said it was WAY better than store bought butter pecan. In a health-conscious culture that we live in, the recipe may put one off due to the ingredient list. I, too, am health conscious but on the occasion that I eat a scoop of homemade ice cream, I want the REAL deal that means I enjoy a creamy, smooth taste of heaven! I'll definitely keep this recipe and make it again.
I agree this is the best butter pecan ice cream recipe, hands down. I made it exactly as written the first time. It was delicious, but I felt the texture was a bit grainy. I substituted the light brown sugar with 3/4 cup dark brown sugar and 1/2 cup granulated sugar the second time I made it. WOW! The texture was smooth and creamy and not too sweet.
Hands down the best butter pecan ice cream I have ever tasted. The salted, buttered, toasted pecans in abundance it truly amazing! I admit that I omitted the cornstarch and simply used an additional egg yolk instead as I was not sure what the cornstarch thing was about in a custard, but that should not have really impacted the overall recipe review much. (I really hate it when people review a recipe that with the "tweaks" they made is no longer the recipe). Everyone who tried this said it was the best they ever had. Will definitely make this again.
This is a fantastic recipe. We added a brownie underneath w/ homemade hot fudge on top. Fabulous!
This is simply the best butter pecan ice cream I had! I halved the batch since I was also making a strawberry ice cream. I followed the recipe as is, but added a bit of rum, and doubled the salt, to make the toasted, buttered pecans nice and salty. The result was heavenly!
I made a double batch because I knew I had eight ice cream-aholics. We polished off three quarts after a big dinner. Seconds, Thirds. Fourths?! This is really good. No changes at all to the recipe.
Absolutely DIVINE. I didn't use 4 whole eggs just used 3 egg yolks and scaled down on the nuts. I love nuts, but I want less nuts than ice cream used 1/2 cup nuts. Plus, I cut the recipe in half, so my calculations are based on 1/2 the recipe. This is a KEEPER. with a few tweaks here and there.
Butter pecan is my favorite ice cream so when I found this recipe I couldn't wait to try it. YUM! I also cut down on the pecans by 1 cup. Having made other ice cream I also used 6 egg yolks instead of 4 whole eggs. I think it made the custard more creamy thus the ice cream had a very smooth and rich texture. Can't wait to serve it to friends and family.
This is really delicious! It was a little softer than most ice cream I make with my KitchenAid ice cream attachment but oh so yummy! I may try fewer nuts in the future.
When I used my KitchenAid Ice Cream Maker for the 1st time this is the recipe I tried. Is is soooo good I would like to leave it at that, however, I am making it again now and have cut back on the pecans to 1 cup.
Tried several butter pecan recipes and this is the best. Delicious. Don't take the shortcut eliminating the egg custard suggested in another review. The custard method isn't that difficult, doesn't go wrong if you pay a bit of attention and really makes a better ice cream.
Absolutely divine! First time making my own ice cream from scratch and with the way this turned out it won't be my last. The salty buttery pecans with the sweetness of the ice cream is a perfect combo. Ice cream base was spot on and surprisingly easy to do. Better than anything you'll get in a carton at the store. Making my mouth water now. yum yum.
debuted to rave reviews at the church ice cream social. We used this as a starting point for our own version of "chunky monkey". added mashed banannas to the custard mixture. omitted pecans. took toasted butter pecans & spread on melted chocolate chips. making a chocolate/pecan candy bar. Broke into pieces & stirred in after freezer had completed. will definately use this recipe again :)
Best ice cream I've ever made, though I did make a few tweaks to the recipe. I dropped the number of pecans to about a third, slightly reduced the sugar, added a little brandy and dark rum to the mixture. All in all, this ice cream blew us away.
You don't have to go to all this trouble to make ice cream. The cooked custard method is delicious, but it's a huge hassle and can easily go awry. Equally delicious and much simpler is the tried-and-true sweet cream base method: whisk or beat 3/4 cup sugar into 1 cup whole milk until dissolved, then stir in 2 cups of heavy cream. The base is ready to go into the ice cream maker like this, and you add extra ingredients through the ingredient spout at the end. Here, youɽ use brown sugar in the base instead of white sugar and just add the buttered pecans (and perhaps a splash of bourbon) at the end. A splash or two of vanilla in the base wouldn't hurt, either. Missouri summers are too hot to mess around with custards. Make this the easy way -- it's just as delicious!
This ice cream is delicious and easy! I added about 1 1/4 cup pecans. I will definitely make it again!
This is some of the best ice cream I've ever tasted. Rich and delicious. I used fleur de sel and a nice Irish butter. My guests went nuts for it.
I have tried so long to figure out how to make butter pecan ice cream, and this is it! The pecans have that perfect texture, though like other reviewers I agree less is more. . .
My guests went crazy for this, but we all agreed that less pecans is the way to go.
- ⅓ cup chopped pecans
- 1 tablespoon butter
- 1 cup brown sugar
- 2 eggs, beaten
- 1 ½ cups half-and-half cream
- ½ cup heavy cream
- 1 teaspoon vanilla extract
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
Whisk eggs in a mixing bowl set aside. Combine brown sugar and half and half in a saucepan and mix well. Bring to a boil over medium-high heat remove from heat. Gradually pour hot mixture into the eggs, whisking constantly. Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note). Remove from heat and stir in cream, vanilla, and pecans.
Pour into ice cream maker and freeze according to manufacturers' directions.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I&rsquove tried to answer some of your questions already in the post. But if I&rsquove missed anything, please feel free to leave a comment and ask.
Delicious Vegan Ice Cream
Of course I&rsquom excited because it&rsquos delicious. I try to make sure that all the recipes I bring you are delicious, but this one is like super-duper delish! Like A+++ yummy. Like, make a batch right now and sit down and devour it! I had the husband taste the ice cream, and he said he couldn&rsquot even tell that it was dairy-free or that it was made with coconut milk. It just tasted like a rich premium ice cream. Awesome! Win!
But that&rsquos not the only reason I&rsquom so into this recipe.
Dairy-free Ice Cream
Sure, it&rsquos a healthy treat. It&rsquos diary-free (which means it&rsquos good for you lactose intolerant peeps and it doesn&rsquot give that bloated dairy after-feel), it&rsquos Paleo, it&rsquos vegan, it doesn&rsquot have any processed sugars in it. Coconut is rich in fiber, vitamins C, E, B1, B3, B5, B6, iron, selenium, and calcium. But those aren&rsquot the only reasons that I&rsquom so excited by it.
And, yeah, it comes together really quickly with the help of the Vita-Mix, and it&rsquos no cook (which is all super awesome!!).
How I came up with this ice cream
But, the main reason I&rsquom really excited about this recipe is how I came up with it!
I have my bloggy friends, Shelley and Gretchen, over at Two Healthy Kitchens to thank for the inspiration. If you haven&rsquot checked out their blog, do yourself a favor, and hop over. They have yummy kid-friendly (and kid-tested) healthy recipes. Go ahead, take a look now, I&rsquoll wait!
See, aren&rsquot they awesome! And funny!
Well, about a month ago they posted a recipe for Kentucky Derby Chocolate-Pecan Cookie Bars.(And, formerly I had called this Kentucky Derby Chocolate-Pecan Ice Cream, but I&rsquove since changed the name of the recipe.)
And in the post Shelley tells how her son asked for these cookie bars as his birthday treat (that&rsquos a huge kid-endorsement!), then he proceeded to ask for some healthy ice cream to go with the cookies. Well, inspiration just stuck me that their cookie recipe could be turned into and ice cream! What fun, chocolate, pecans, healthy, and ice cream! Yummers!
Recipe Creation Details
So, here&rsquos what I worked up I tried to keep the ingredients as close as possible to their recipe. Pecans and dates stayed the same. I changed the brown sugar into maple syrup because I wouldn&rsquot be cooking the mixture, so I wanted something that didn&rsquot have to dissolve. And, I cut back a little on the amount of the maple syrup. The egg, flour and baking soda became unnecessary. Then, I decided that for the ice cream base, I wanted to use canned coconut cream for richness and thickness, and coconut milk to round it all out. A couple batches later, and it works like a dream!
Fully cool the pecans
One thing I did learn in making one of the batches, was that you want the pecans to be fully cooled. If you add them while they&rsquore still warm, little ice crystals will form around them in the final ice cream, and it&rsquoll change the texture, not horribly, but noticeable.
If you follow a strict vegan diet be sure to check your chocolate chips for milk/dairy. You could use chocolate shavings or chunks from a vegan chocolate bar instead if you&rsquod rather.
I think all of these ingredients are pretty easy to obtain except, perhaps the canned coconut cream. I get it at 99 Ranch Market, an Asian market in California and Washington. I&rsquove looked at the other local international market and at my grocery store, but they don&rsquot carry coconut cream, so I&rsquom guessing it may be hard to find. Maybe Trader Joe&rsquos, Sprouts, or Mother&rsquos might carry it. At least, you can find coconut cream on Amazon (affiliate link).
Or you can make your own: coconut cream is the thick, creamy portion of canned full-fat coconut milk that separates from the coconut water, and rises to the top of the can. Chill the canned coconut milk for at least 24 hours, carefully open the can without shaking, and scoop the thick cream off of the top. You&rsquoll need 1 cup plus 2 tablespoons coconut cream to make 9 ounces, and each can of coconut milk varies in its yield.
I know that this nutrition analysis is taking general numbers, and that the specific ingredients you use might be more or less, close or far, from the ones I used, but when I calculate the calories based on the ingredients that I used I come up with 400 calories per serving of this ice cream. So, just know that there might be some differences in actual numbers.
maple syrup: 420
coconut cream: 810
coconut milk: 420
chocolate chips: 350
divided by 8 servings: 399 calories per serving.
Chocolate Pecan Vegan Ice Cream
Since I’ve been trying to keep up with Ice Cream Tuesdays, I was particularly excited about reviewing Vegan Ice Cream by Jeff Rogers. I was invited to be in a review group by the publisher and received this book for free. My opinions are my own and I was not paid or required to write this review.
Be sure to read to the end of this post and enter for a chance to win a copy of your own!
Spoiler: I loved the 2 ice creams I made and you can try the Chocolate Pecan for yourself since the publisher granted me permission to print the recipe here, in my post.
Chocolate Pecan from Vegan Ice Cream by Jeff Rogers
The book has beautiful photos and is divided into Basics, Ice Cream, Raw Ice Cream and Sauces. The basics goes over recommended ingredients, nut milks, sweeteners and substitutions.
For the main ice cream chapter, cashews are used in most of the recipes. In the raw section, coconut milk and other nut milks are more the norm.
The main suggested sweeteners are maple syrup and dates. I find it too expensive to use 1 cup of maple syrup, but he gives some suggested substitution amounts (3/4 agave nectar was what I chose to use). I’ve been experimenting with stevia in ice cream but after my last failure I just needed some ice cream in the freezer!
I did make the raw Pecan Pie Ice Cream which uses pecan milk and has minced pecans in it. It was just as delicious as the chocolate pecan and even as easy to blend up.
Instead of making the pecan milk separately, I added the pecans, dates and water in the blender and let it soak for the afternoon. Then I added in the vanilla and blended it smooth. I did not strain it because I didn’t think it was needed.
The result of both batches was a little soft right after I made them, so I stored them in the freezer for a bit before serving. Both are super-rich from the nut bases and incredibly decadent. Just start with 1 scoop because you may not be able to eat 2 in one sitting. That just leaves more for later!
On my to-make list are Coconut Macaroon, Fresh Lemon, Pumpkin Pie, Fig and Vanilla Hazelnut. If you’ve already made a recipe from the book please leave me your thoughts in a comment.
How to Make Dairy-Free Ice Cream
We all scream for ice cream, but not everyone can (or chooses to) eat dairy. Luckily, making vegan ice cream is easier than it sounds and there are quite a few dairy-free ice cream recipes that will make you forget about that cow milk business.
For the lactose-intolerant, an ice cream-free existence is no longer some sad fate they must endure. Vegan, non-dairy ice cream is very real but it’s better to make your dairy-free ice cream at home so you can avoid all of the mystery ingredients found on the labels of many store-bought vegan ice cream pints (hint, hint: soy lecithin). You’ll also feel good about not having to Google those ingredients, wondering what-in-the-heck they even are.
milk-free & fabulous The Best Brands of Dairy-Free Ice Cream You Can Buy This Summer So, let’s take a minute to appreciate all of the tasty milk alternatives that are on the market these days—from macadamia nut to hemp seed milk, you can really tailor your homemade ice cream to use whichever non-dairy milk suits your personal taste.
Don’t have an ice cream maker? Not a problem! Get that blender or food processor out because either one can perform just as well. Below are six recipes to satisfy your sweet tooth three of which are made with an ice cream maker and three without. Plus a bonus sorbet recipe at the end.
Unique Ice Cream Flavors and Recipes
Outdo old-fashioned vanilla and stack your waffle cone with these unusual yet addictive flavors instead.
Photo By: Stephen Murello ©Stephen Murello
Photo By: kerri brewer ©2013, Television Food Network, G.P. All Rights Reserved
Trail Mix Ice Cream
Ice cream and camping don't usually bunk together, but this trail mix-studded frozen concoction is the exception. Riddled with nuts, chocolate candies and raisins, this cone is equipped to hit the trails (at least in spirit).
Curry and Mint Ice Cream
Add an Indian touch to dessert with Bal's bright curry and mint ice cream with white chocolate chips.
Goat Cheese Ice Cream
A helping of crumbled goat cheese adds tangible tang to this whole milk ice cream, which is best served with macerated peaches as a sweet counterpoint.
Caramel Balsamic Swirl Ice Cream
Vanilla ice cream becomes a complex sweet-savory treat when drizzled with caramelized balsamic vinegar.
Pumpkin Stracciatella Gelato
Stracciatella means "little rags" in Italian, and refers to the shards of pure chocolate in this amazing gelato. You can make and eat this the same day, but it’s better when chilled overnight.
Brown Butter Bacon Ice Cream
This butter-kissed and bacon-speckled ice cream is an inspired way to cool off, with a slightly meaty edge.
Cilantro Lime Ice Cream
A bright bunch of fresh cilantro lends an herby flavor to this batch of ice cream, which benefits from the added flavor of bourbon vanilla bean powder and candied lime peel.
Gorilla Ice Cream Sandwiches
This recipe requires no cream, no milk and no ice-cream maker, as frozen bananas and mascarpone yield a decadent texture all on their own. With the ice cream sandwiched between double chocolate, pecan-studded cookies, these treats are the perfect one-bite portions.
Raita Ice Cream with Indian Pistachio Brittle
Raita is a yogurt-based Indian condiment that is typically flavored with a variety of herbs like cilantro and mint. This ice cream base begins the same way –– with Greek yogurt and herbs –– but adds in a sweet nut brittle that's scented with cilantro, cumin and fennel seeds.
Sweet Corn Ice Cream, Salty Popped Corn and Caramel-Candied Bacon
Michael Symon's sweet and salty dessert brings not one, not two but three unique and irresistible flavor pairings to the table.
Honey-Rhubarb Ice Cream
Combining the mouth-puckering sour flavor of rhubarb with a creamy honey ice cream base may create the perfect marriage. If you just can't get enough of it, spoon extra ruby-red rhubarb sauce over the top.
Olive Oil Gelato
Debi and Gabriele's gelato gets a good dose of extra-virgin olive oil (nearly a cup) in its custard base, which means this unusual spoonful is both silky and sophisticated at the same time.
Fear the Turtle Ice Cream
Hailing from the University of Maryland's favorite ice cream spot, The Dairy, Fear the Turtle is an addictive white chocolate ice cream with caramel sauce, salted pecans and a little bit of creme de cacao.
Goat Cheddar Ice Cream Sundaes
Goat's milk and grated goat's milk cheddar add a zippy twist to ice cream when blended with heavy cream and sugar. Pair this tangy scoop with a sweet cherry vanilla sauce and spiced walnuts for a decidedly different sort of sundae.
Vanilla Bean and Cannellini Bean Ice Cream
Mashed cannellini beans gain a tinge of sweetness from superfine sugar and nutmeg and lend a surprising velvety texture to vanilla bean ice cream.
Roasted Strawberry and Buttermilk Ice Cream
This is no ordinary strawberry scoop. Roasting strawberries for just a few minutes evaporates some of their water and concentrates the flavor, while a touch of lemon juice and buttermilk helps draw out the subtle tartness of the berries.
Quick Sour Cream Ice Cream
Just four ingredients make up the base for this incredibly easy ice cream. Combine sour cream, half-and-half, sugar and lemon juice in an ice-cream maker and dessert is served.
Asiago Ice Cream
For an unexpected meal-ender, serve this savory ice cream alongside grilled Treviso. All you need is grated Asiago cheese, olive oil, heavy cream, and salt and pepper to get this unique scoop started.
Double Chocolate Pecan Ice Cream - Recipes
Pecan nuts are great for ice cream making such as this fabulous butter pecan flavor but they are also ideal for toppings. Read more about nuts and ice cream. Click on the photo .
Great Recipe For Butter Pecan Ice Cream
One of the top 10 ice cream recipes viewed on this site and one of my favorites for a homemade treat!
1/2 pint (500ml) single/light cream
1/2 pint (500ml) heavy/double cream
2oz (100g) brown sugar
1 tablespoon butter
1/4 cup of pecan nuts (chopped)
1/2 teaspoon vanilla extract (or according to taste)
Method: Place the single cream, sugar and butter into a saucepan and mix together over a low heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan from the heat and allow to cool.
When the mixture is cold transfer it to an ice cream maker and stir in the double cream and vanilla extract. Freeze according to the manufacturer's instructions but remember to add the pecan nuts 5-10 minutes from the end of the freezing cycle. Serves 6-8