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5 from 6 votes

Butterscotch pecan ice cream loaf - three ingredients!

There are so many things to love about this amazing butterscotch and pecan ice cream loaf. For a start, it has a fantastic flavour that’s rich and more-ish, plus a wonderfully fine and light crumb.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Desserts and sweet treats
Keyword: dessert
Servings: 6 servings
Calories: 302kcal
Author: Emily Leary


For the loaf

  • 300 g Kelly’s of Cornwall Butterscotch Pecan ice cream
  • 160 g self raising flour
  • 1 handful pecans

Optional extras to serve

  • 200 g Kelly’s of Cornwall Butterscotch Pecan ice cream the rest of the tub


  • Preheat the oven to 200C/390F (180C/355F fan). Put the ice cream in a mixing bowl and allow to defrost until liquid.
  • Stir in the flour until well combined.
  • Pour the batter into a lined, 2lb loaf tin and level off.
  • Top with the pecans.
  • Bake for 30 minutes, then insert a skewer into the centre of the loaf. It should come out clean. If not, bake for another 5-10 minutes.
  • Allow to firm up in the tin a little, then transfer to a wire rack to cool completely.
  • To serve, I suggest slicing and serving with a fresh scoop or two of Kelly’s of Cornwall Butterscotch Pecan ice cream.



If you love this recipe, why not try a Kelly’s of Cornwall Berry Eton Mess ice cream loaf topped with a handful of raspberries before baking? Or try Kelly’s of Cornwall Honeycomb Crunch ice cream loaf with a swirl of toffee sauce added before baking.


Calories: 302kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Potassium: 26mg | Calcium: 4mg | Iron: 0.2mg