Get the Recipe:
Butter Pecan Ice Cream
This no-churn butter pecan ice cream is rich, creamy, buttery, nutty, and so, so delicious. And there's no need for an ice cream machine - just grab your hand mixer!
Ingredients
- 14 ounces (397 g) sweetened condensed milk
- 2 tablespoons light or dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (480 ml) heavy cream
- 1 1/2 cups (165 g) chopped pecans
- 2 tablespoons (28 g) unsalted butter, melted
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Instructions
- Place a 9” x 5” x 3” metal loaf pan or other similarly sized freezer-safe container in the freezer.
- Whisk together the condensed milk, brown sugar, vanilla, and salt in a large bowl.
- In a separate bowl, whip the cream with an electric mixer on medium-high speed until firm peaks form.
- Fold about a cup of the whipped cream into the condensed milk mixture. Then transfer that mixture to the remaining whipped cream, and fold gently to combine.
- Spread the mixture in the chilled pan. Cover tightly, and place in the freezer for 2 hours.
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone liner.
- Combine the pecans and melted butter until thoroughly coated. Spread in a single layer, and bake for 12 to 15 minutes or until toasted. Set aside to cool completely.
- After the ice cream has chilled for 2 hours, remove from the freezer and stir in the pecan pieces. (Save some pieces for sprinkling over the top, if you like.) Cover and return to the freezer for at least 3 hours before serving.
Notes
- Store in an airtight container in the freezer up to 2 weeks.
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