Description
A simple recipe for rich butter pecan ice cream made without an ice cream maker.
Ingredients
Scale
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, cold
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- Pinch of salt
Instructions
- Toast the pecans: Melt butter in a small skillet over medium heat. Add pecans, brown sugar, and salt. Cook, stirring constantly, for 3 to 5 minutes until the sugar is dissolved and the pecans are coated and fragrant. Remove from heat and spread onto parchment paper to cool completely. Chop coarsely once cool.
- Whip the cream: In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form.
- Combine base: In a separate bowl, mix the cold sweetened condensed milk and vanilla extract. Gently fold the condensed milk mixture into the whipped cream until just combined. Do not overmix.
- Fold in pecans: Gently fold in the cooled, chopped candied pecans.
- Freeze: Pour the mixture into a freezer-safe container, such as a loaf pan. Cover the surface directly with plastic wrap, then cover the container tightly with a lid or foil.
- Freeze for at least 6 hours, or until firm. Stirring is not required.
Notes
- For a smoother texture, you can chill the sweetened condensed milk and heavy cream in the refrigerator overnight before starting.
- If you prefer softer pecans, skip the toasting step and simply fold raw chopped pecans into the base.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30
- Sodium: 60
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 75
Keywords: no churn ice cream, butter pecan, homemade ice cream, easy dessert, no machine ice cream