No-Churn Butter Pecan Ice Cream
Equipment
- Hand mixer or Stand Mixer
- Loaf Pan
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 1-2 tsp vanilla use more if desired
- 1/4 tsp salt
For the pecans
- 1 cup chopped pecans
- 1/4 cup of the sweetened condensed milk
- 1/3 cup unsalted butter
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 pinch of salt
Instructions
For the Pecans
- To a saucepan over medium heat, add in butter, chopped pecans, brown sugar, vanilla and salt. Allow the sauce to thicken. Once it becomes a syrupy consistency pour 1/4 of the sweetened condensed milk. Mix together. Everything should start to merge into a uniform syrup resembling caramel. Set aside to cool
For the Ice cream
- Line a 9x5 pan with parchment paper. Using an electric mixer or stand mixer, whip heavy cream in a large bowl until stiff peaks form (about 3 minutes) Stir in sweetened condensed milk, vanilla and salt until well combined. Fold in the chopped pecans
- To the loaf pan, Add 1/2 of the whipped cream mixture into a prepped freezer safe pan. Add a few spoonfuls of the syrupy buttered pecans. Use a knife or spatula to fold throughout the pan. Add the remaining heavy cream mixture on top. And repeat with a few more spoonfuls of the syrupy pecans. Swirl again and top with remaining chopped pecans.
- Cover with plastic wrap and foil. Allow to freeze for at least 8 hours. Serve in a bowl or in a waffle cone and enjoy!
Notes
Freeze for atleast 8 hours. Overnight is best!