No-Churn Butter Pecan Ice Cream

Butter pecan ice with chopped pecans in it in a bowl.

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5 from 2 votes

No-Churn Butter Pecan Ice Cream

Crunchy sweet candied pecans add a delicious caramelly, nutty flavor to this no-churn ice cream recipe.

Prep Time15

Cook Time0

Freezing Time6

Total Time6 15

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 395kcal

Author: Jacqueline Piper

Equipment

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
1 cup chopped pecans
½ teaspoon vanilla extract
2 cups whipping cream
14 oz sweetened condensed milk 1 can
1 teaspoon vanilla extract
1 teaspoon maple extract

US Customary - Metric

Instructions

Pecans: Candy the pecans first by melting the butter and the sugar together. Add the pecans and cook over medium heat until thickened, about 4-5 minutes. Be careful, it'll be super hot. Take off the heat and add the vanilla extract. Set aside to cool.
Make the base: Whip the cream. Add the extracts and the condensed milk. Fold in.
Pecans: Add the pecans and fold them in.
Freeze: Pour the ice cream into a loaf pan. Cover tightly with plastic wrap and freeze for at least 6 hours.

Video

Notes

Freeze the ice cream for 6 hours for a soft ice cream texture.

Freeze the ice cream overnight for hard ice cream.

Cover the ice cream with plastic wrap when freezing, pressing the wrap into the surface of the ice cream to help prevent ice crystals from forming. You'll still get a few - brush them off with a pasty brush.

Try walnuts, cashews, or hazelnuts instead of pecans.

Nutrition