Chop 1 cup of pecans in a food processor until they are chopped into various sizes, ensuring some remain chunky for texture.

In a medium saucepan, combine the chopped pecans, 4 tablespoons of butter, and ¼ cup of granulated sugar. Cook over medium heat, stirring continuously for about 5–7 minutes until the sugar dissolves.

Remove from heat and transfer the toasted pecans to a parchment-lined plate. Allow to cool completely for about 10-15 minutes.

In a large mixing bowl, pour in 2 cups of heavy cream and whip until soft peaks form, about 3–5 minutes.

Gently fold in the remaining ⅓ cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt into the whipped cream. Add in the cooled buttered pecans and fold carefully.

Pour the mixture into a loaf pan, cover tightly with plastic wrap or aluminum foil, and freeze for 6-8 hours or overnight.