Butter pecan ice cream sandwiches are a frozen handheld treat of ice cream dotted with toasted pecans, encased in a cookie crumb crust. Enjoy this dessert year-round as a tasty way to cool down during the summer or indulge throughout the year.
For more homemade ice cream recipes, check out my Hazelnut Ice Cream with Chocolate Shell, White Rabbit Ice Cream Recipe, Strawberry Ice Cream with Basil Oil and No-Churn Strawberry Cheesecake Ice Cream next.
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If you love ice cream sandwiches and butter pecan ice cream, then this butter pecan ice cream sandwich recipe is a no-brainer! We always see chocolate or vanilla ice cream sandwiches but what about the butter pecan lovers?
This ice cream is a sweet, decadent frozen treat highlighted by buttery crunchy pecans and a rich vanilla ice cream enhanced with browned butter. We swap the traditional chocolate wafer cookies for a quick Pepperidge Farm Butter Pecan cookie crust and then we have the best homemade ice cream sandwiches!
Why This Recipe Works
- Perfect for Parties – This shareable treat yields 9 servings. Serve it as a snack after a hot day by the pool or as an alternative to a birthday cake.
- Absolutely Delicious – Bite down into a soft, chewy cookie crust then sink your teeth into luscious creamy homemade butter pecan ice cream.
- Easy – This recipe does not require an ice cream maker. Get softened ice cream using an electric mixer.
- Great Make-Ahead Treat – Make this dessert in advance and store it for later because it keeps fresh in the freezer for up to 2 weeks.
Tools You’ll Need
- 9 x 9 Baking Pan
- Parchment Paper
- Stand Mixer
- Mixing Bowls
- Food Processor
- Offset Spatula
Ingredients You Will Need for Butter Pecan Ice Cream Sandwiches
There are no fancy ingredients necessary to make this dessert.
Buttery Pecans
- Chopped pecans – Pecan pieces are toasted before they are folded into the ice cream.
- Unsalted butter – This is used to coat the pecans.
- Sugar – I use brown sugar and granulated sugar for depth of flavor.
- Diamond Crystal kosher salt – Add salt to control the amount of sodium in the recipe.
Cookie Sandwich
- Pepperidge Farm Butter Pecan cookies – You need a total of 48 cookies.
- Unsalted butter – This helps the cookie crumbs stick together.
Butter Pecan Ice Cream
- Heavy cream – Use very cold heavy cream.
- Can sweetened condensed milk – This imparts a rich, sweet flavor.
- Pure vanilla extract – Add this for vanilla flavor.
- Diamond Crystal kosher salt – This enhances the overall taste.
- Unsalted butter – Browned butter is what makes this butter pecan ice cream and not vanilla ice cream.
How To Make Butter Pecan Ice Cream Sandwiches
This recipe has three components: toasted pecans, ice cream, and a cookie sandwich.
Place ¼ cup pecans in a food processor and blitz until you get a rough bit of texture. Set aside.
Buttery Pecans
Heat a skillet over medium-high heat. Once hot, lower to medium heat and add 2 tablespoons of butter. Once melted, add both sugars and a pinch of salt and stir to combine then add the remaining 1 cup of pecans. Keep a continuous stir and cook for 3 minutes or until pecans are coated in glaze and give off a toasted smell. Transfer to a parchment paper lined plate, spreading the mixture out evenly. Transfer to the freezer to cool.
Cookie Sandwich
- Place cookies in the food processor and process until you have a fine crumb. Transfer the mixture to a mixing bowl.
- Melt the butter then pour it over the cookie crumbs. Mix until combined.
- Pour half of the mixture into a parchment paper-lined 9×9 baking pan. Use the bottom of a cup to reinforce the cookie into the pan, repeating until you press the entire bottom. Transfer to the freezer while you work on the ice cream.
Butter Pecan Ice Cream
- Place sweetened condensed milk, vanilla and salt in a medium bowl. Set aside.
2. Heat a saucepan over medium heat. Add the remaining 3 tablespoons butter to the saucepan and whisk to encourage melting.
3. Once melted, the butter will foam a little bit (that’s normal). Carefully swirl the pan. Watch carefully as brown specks will start to form and you will begin to smell a nutty aroma.
4. Transfer browned butter to the sweetened condensed, milk bowl then stir until well combined.
5. Using a stand mixer and the whisk attachment, Add very cold heavy cream to the mixing bowl and whisk on high speed until the cream turns into stiff peaks. Add about 1 cup of the whipped cream to the condensed milk mixture and fold, using a spatula until combined. Then, carefully add the remaining condensed milk, candied pecans and coarse pecans to the whipped cream. Fold the mixture onto itself until well-mixed. Now you have an ice cream mixture.
6. Remove the 9×9 pan from the freezer and add the ice cream mixture. Place in the freezer for 1½ hours then top with the remaining ½ of cookie crust; spreading it evenly and using the bottom of a cup to carefully reinforce the crust. Freeze for at least 7 hours, best if overnight.
Serve
Remove from the pan, then pull down the sides of the parchment. Cut into 9 equal squares and enjoy immediately.
Tips and Tricks
- Ensure the pecans have completely cooled before folding them into the ice cream.
- Don’t try to rush this recipe. The ice cream needs to set in the freezer so make this one day in advance if you need to.
- Storing it for later? If you plan to enjoy it over time, wrap each square in parchment paper and place it in a freezer-safe container. Take it out 10 minutes before you plan to eat them so they can defrost a bit and soften.
Variations
- Shapes – Use a cookie cutter to make any shape you want.
- Cookie Crust – You can swap the Pepperidge Farm cookies for shortbread cookies instead.
Frequently Asked Questions
Is butter pecan ice cream just vanilla with pecans?
No. Butter pecan ice cream includes a browned butter base that traditional vanilla ice cream does not have.
What is the difference between butter pecan and pralines and cream ice cream?
Pralines and cream are sweeter with a lighter consistency. Butter pecan ice cream has a more caramelized taste.
Where can I buy butter pecan ice cream sandwiches?
Grocery stores like Walmart, Food Lion, and Aldi carry their own brands of butter pecan ice cream sandwiches. But with this recipe, you can easily make the best butter pecan ice cream sandwiches.
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Butter Pecan Ice Cream Sandwiches
Equipment
- 9 x 9 baking pan
- Parchment Paper
- Stand mixer
- Food Processor
- Offset Spatula
Ingredients
Buttery Pecans
- 1½ cup chopped pecans, divided
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 tablespoon water
- pinch Diamond Crystal kosher salt
Cookie Sandwich
- 4 packages Pepperidge Farm Butter Pecan cookies, total of 48 cookies
- 5 tablespoons unsalted butter
Brown Butter Pecan Ice Cream
- 2 cups heavy cream, very cold
- 1 – 14 ounce can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- ¼ teaspoon Diamond Crystal kosher salt
- 3 tablespoons unsalted butter
Instructions
- Place ¼ cup pecans in a food processor and blitz until you get a coarse texture. Set aside.
Buttery Pecans
- Heat a skillet over medium-high heat. Once hot, lower to medium heat and add 2 tablespoons of butter. Once melted, add both sugars, water, and a pinch of salt and stir to combine then add the remaining 1¼ cup of pecans. Keep a continuous stir and cook for 3 minutes or until pecans are coated in a glaze and give off a toasted smell. Transfer to a parchment paper lined plate, spreading the mixture out evenly. Transfer to the freezer to cool.
Cookie Sandwich
- Place cookies in the food processor and process until you have a fine crumb. Transfer the mixture to a mixing bowl.
- Melt the butter then pour it over the cookie crumbs. Mix until combined. The texture should look like wet sand.
- Pour half of the mixture onto a parchment paper-lined 9×9 baking pan. Use the bottom of a cup to reinforce the cookie into the pan, repeating until you press the entire bottom. Transfer to the freezer while you work on the ice cream.
Butter Pecan Ice Cream
- Place sweetened condensed milk, vanilla and salt in a medium bowl. Set aside.
- Heat a saucepan over medium heat. Add the remaining 3 tablespoons butter to the saucepan and whisk to encourage melting.
- Once melted, the butter will foam a little bit (that's normal). Carefully swirl the pan. Watch carefully as brown specks will start to form and you will begin to smell a nutty aroma.
- Leave to cool for 2 minutes then transfer browned butter to the sweetened condensed milk bowl. Stir until well-combined.
- Using a stand mixer and the whisk attachment, Add very cold heavy cream to the mixing bowl and whisk on high speed until the cream turns into stiff peaks. Pour the brown butter condensed milk over the whipped cream along with the candied pecans and coarse pecans. Fold the mixture onto itself until well-mixed. Now you have an ice cream mixture.
- Remove the 9×9 pan from the freezer and add the ice cream mixture and smooth out evenly. Place in the freezer for 1½ hours then top with the remaining cookie crust; spreading it evenly and using the bottom of a cup to carefully reinforce the crust. Freeze for at least 7 hours, best if overnight.
Serve
- Remove from the pan, then pull down the sides of the parchment. Cut into 9 equal squares and enjoy immediately. If you plan to enjoy it over time, wrap each square in parchment paper and place in a freezer-safe container.
Alxndra says...
Made this recipe with Biscoff cookies. Delicious! The ice-cream mix was so good I almost didn’t have enough to go inside my cookie – but I resisted.
I can’t wait to try another recipe. The Miso Short Ribs with cilantro sauce is next on my list. 💋