Southern Butter Pecan Ice Cream with Crème Fraîche – Rich & Creamy Homemade Dessert (VIDEO)

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As you remember in my previous blog I promised you to make Butter Pecan Ice Cream: A Creamy, Nutty Treat.

If you’ve ever tasted real Southern butter pecan ice cream, you know it’s not just about flavor—it’s a mood. Toasted nuts, golden butter, and silky creaminess all come together to create something warm, nostalgic, and soul-satisfying. This recipe takes that comforting favorite to a whole new level by adding a luscious swirl of crème fraîche, offering a subtle tang that balances the sweetness and makes each bite irresistible.

Why You’ll Love This Recipe

• Ultra-creamy texture thanks to heavy cream.

• Probiotic rich dessert thanks to the addition of crème fraîche.

• Toasted buttery pecans add depth, nuttiness, and crunch.

• Perfect balance of sweet, salty, and tangy.

• A crowd-pleaser that works year-round.

• No ice cream maker? You can still make this with a few simple tweaks

This version isn’t just Southern—it’s also a nod to old-fashioned European cream-making techniques. Think of it as a cultural blend that celebrates the richness of American desserts with the subtlety of a French classic custard based dairy dessert.

As the weather gets warmer and warmer, eating crunchy, naturally sweet pecans is great but eating cold, creamy-dreamy ice cream with them is definitely better. Use these freezable ice cream containers or use these cups for individual serving.

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There’s something undeniably comforting about a scoop of homemade Butter Pecan Ice Cream. The rich, buttery pecans combined with creamy vanilla custard create an indulgent treat that’s perfect for any occasion. Whether you’re reminiscing about childhood summers or just craving a luscious frozen dessert, this recipe is sure to satisfy.

What do you need to make this butter pecan ice cream?

Cream - heavy cream, I always choose organic, but keep in mind that not all organic cream on the market is equally good, some have way more preservatives than others. I like this brand.

Milk - whole milk organic is always my preference.

Crème fraîche - a little bit of fermented cream. Crème fraîche brings more nutrients into homemade ice cream.

Butter Pecans -  see how to make them here. Step by step, it's an easy process and you will be surprised how naturally they are sweet without any sugar added.

Sugar - raw cane sugar, not a lot but is needed, but it is dessert after all.

Egg yolks - remember Pasture-Raised Eggs are best.

Vanilla extract - for making this ice cream irresistible.

Crème fraîche is the key for healthier Southern Butter Pecan Ice Cream

If you have followed me for a while you will notice that I love fermented food. For years, my daily routine has consisted of adding them into my meals or consuming them as is.

In this recipe adding crème fraîche is easy. You won't notice the difference and your gut will be thankful. Good bacteria that comes from fermented cream ( crème fraîche) will help you to digest sugar, leaving you with good taste and guilt free.

It will give the ice cream a slight tang and make it a bit lighter. Here’s how you can incorporate it: Add the fermented cream (crème fraîche) into the ice cream mixture after the custard has cooled completely to preserve its probiotics.

How to Serve Southern Butter Pecan Ice Cream?

This ice cream is perfect on its own but also pairs beautifully with warm Inna's Peach Pie, apple Pie, Blueberry cobbler, Peach Fritters, Molten Chocolate Lava Cake or even with Chocolate chip Cookies.

Now, grab a spoon and enjoy the creamy, nutty goodness of homemade Southern Butter Pecan Ice Cream!

Let's do it...

More Similar Ice Cream Recipes:

Strawberry Ice Cream with Kefir Cheese

Blackberry Ice Cream

MORE FROZEN TREATS you can find  HERE

Key Ingredient Butter Pecans (note)

Butter pecans are pecans that have been toasted in butter/ghee, often with a touch of salt or sugar to bring out their rich, nutty flavor. This Southern classic is known for its deep, toasty aroma and sweet-savory taste. Butter pecans are often used in desserts like ice cream, cookies, pralines, and pies—or simply enjoyed as a snack. See this healthier recipe for how to make butter pecans without sugar. Or simply use salted roasted pecans.

Let's do it...

Prep time: 35 minutes

Freezing time: 3 hours

Total time: 3 hours and 35 minutes

Yield: 12-13 kid-sized servings

Author: Inna of innichkachef.com 

Ingredients for the Butter Pecan Ice Cream

1 lb. butter pecans (see note above)

2 pints of heavy cream

4 egg yolks

2 cups whole milk

1/2 cup creme fraiche

2 cups raw cane sugar

Directions for the Butter Pecan Ice Cream

• In electric mixer with whisk attachment whisk egg yolks with sugar until a pale color appears.

• Meanwhile in a heavy bottom pot bring almost to a boil cream and milk.

• Then on very high speed of whisking egg yolks and sugar mixture pour very slowly and carefully the hot cream/milk. Watch a video for this step (to avoid a scrambled eggs mess).

• Then pour egg/milk mixture back into a pot and start slowly warming up, use a hand whisk and constantly whisk it.

• After you notice resistance and the mixture begins thickening up, remove from heat, and add butter pecans.

• Let everything cool down to almost room temperature.

• Add creme fraiche, vanilla and place the ice cream mixture into the freezer or ice cream machine.

• Every hour or so I recommend that you stir your ice cream until ice cream completely freezes. If you use an ice cream maker this step is not needed.

  ENJOY and share your way of serving this ice cream, as it is or on top of....