Butter Pecan Milkshake: Creamy Comfort in a Glass
Something about Butter Pecan Milkshake is a little magic that takes me away to the warm fall nights.
I completely love it as it combines toasted pecan richness with buttery sweet caramel as a warm hug in a glass.
The rich texture and nostalgic tastes are my go-to treat whenever fall comes, and I want something sweet.
Each drink reminds me of the reason why this old-fashioned combination will never lose its popularity. It’s comfort food you can drink, and I can’t get enough of it.
Ingredients You’ll Need
You won’t believe how easy this is! Just grab a few simple things and you’re ready to blend up something amazing. Check out the recipe card below for the exact amounts you’ll need.
- Butter Pecan Ice Cream: The star of the show with those yummy caramelized pecan bits.
- Whole Milk: Makes everything smooth and perfectly drinkable without being too thick.
- Toasted Pecans: Extra crunch that takes the nutty flavor way over the top.
- Caramel Sauce: Sweet, buttery goodness that makes everything taste like a dream.
- Vanilla Extract: Just a splash adds warmth and makes all the flavors pop.
- Whipped Cream: Because what’s a milkshake without a fluffy cloud on top, right?
How to Make Butter Pecan Milkshake
Ready to make some magic? This whole thing takes maybe 15 minutes tops, and it’s SO worth it!
Step 1: Toast the Pecans. Pop 1/2 cup pecans on a baking sheet and toast them at 350°F for about 5-7 minutes. Your kitchen will smell AMAZING!
Step 2: Toss Everything in the Blender. Scoop 3 cups of butter pecan ice cream into your blender. Pour in 3/4 cup whole milk, 2 tablespoons caramel sauce, and 1 teaspoon vanilla extract. Add half of those toasted pecans, too!
Step 3: Blend It Up. Start on low, then crank it to high for about 30-45 seconds. You want it smooth and dreamy!
Step 4: Check How Thick It Is. Too thick? Add a splash more milk. Too runny? Toss in another scoop of ice cream. You’re the boss here!
Step 5: Make It Pretty. Pour into your chilled glasses and go wild with the toppings! Whipped cream, caramel drizzle, and those leftover toasted pecans make it Instagram-worthy.
Tips for the Best Butter Pecan Milkshake
- Freeze Those Glasses: Seriously, cold glasses are a game-changer. Just 15 minutes in the freezer works wonders!
- Let Ice Cream Soften a Bit: Give it 5 minutes on the counter. Makes blending way easier and your shake creamier.
- Don’t Blend Too Long: Once it’s smooth, stop! Nobody wants a soupy milkshake when you can have thick perfection.
- Fresh is Best: Toast your pecans right before making this. The flavor is so much better!
- Pretty Presentation: Drizzle caramel inside your glass first. It looks fancy and tastes amazing throughout!
Variations and Substitutions
Here’s what I love – you can totally mix this up however you want! The basic recipe is just the starting point.
- Dairy-Free Version: Swap in coconut or oat milk ice cream and use almond milk instead. Still delicious!
- Adult Twist: Add 2 ounces of bourbon or rum if you’re feeling fancy. Game changer!
- Chocolate Lover’s Dream: Mix in 2 tablespoons of chocolate syrup for that turtle candy vibe. Yum!
- Maple Madness: Use maple syrup instead of caramel for deeper fall flavors that’ll blow your mind.
- Protein Power: Toss in a scoop of vanilla protein powder to make it guilt-free.
Want another nutty treat? My Maple Pecan Milkshake is calling your name!
Frequently Asked Questions
Can I make this milkshake ahead of time?
Well, you can toast the pecans early! But blend the shake fresh for the best texture and taste.
How should I store leftover butter pecan milkshake?
Pop it in an airtight container and freeze up to 3 days. Just re-blend quickly before drinking again!
Can I use low-fat milk instead of whole milk?
Sure thing! But whole milk makes it richer and creamier. Low-fat works, though, if that’s what you’ve got.
Can I make this without a high-powered blender?
Yep! Regular blenders work fine. Just soften the ice cream more and add a bit of extra milk.
How do I make my milkshake thicker?
Easy! Add more ice cream, use less milk, or stick it in the freezer for 10 minutes.
Can I use walnuts instead of pecans?
Absolutely! Walnuts taste a little different, but they’re delicious too. Go for it and experiment!
utter Pecan Milkshake: Creamy Comfort in a Glass
Ingredients
- 3 cups butter pecan ice cream
- 3/4 cup whole milk
- 1/2 cup pecans
- 2 tablespoons caramel sauce plus more for drizzling
- 1 teaspoon vanilla extract
- whipped cream for topping
- extra caramel sauce for garnish
Instructions
- Toast pecans on a baking sheet at 350°F for 5-7 minutes until golden.
- Add ice cream, milk, caramel sauce, vanilla, and half the pecans to the blender.
- Blend on low then high speed for 30-45 seconds until perfectly smooth.
- Pour into chilled glasses and top with whipped cream and caramel drizzle.
- Sprinkle the remaining toasted pecans on top and serve immediately. ENJOY!
Notes
- Let your ice cream sit out for 5 minutes so it blends more easily and gets super creamy.
- Add milk slowly to get it just how you like it – thick or thin!
- Toast pecans ahead of time and store them in a container for quick shakes anytime.
- For a dairy-free version, coconut ice cream and almond milk work like a charm.
- Drizzle caramel inside the glass before pouring for a fancy restaurant look that impresses everyone!
