No-Churn Butter Pecan Ice Cream
This Butter Pecan Ice Cream is so easy to make. It's a no-churn ice cream recipe with buttery sweet pecans mixed into a vanilla ice cream base. Homemade ice cream never tasted so good!
Ingredients
- 2 tablespoons butter
- 1½ tablespoons brown sugar
- 1½ cups coarsely chopped pecans
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla
- 2 cups cream (whole/heavy or whipping cream) at least 30% fat
Instructions
- In a medium/large pan on medium/low heat add the butter and sugar, when the the butter has melted add the chopped pecans and cook stirring often for 2-3 minutes. Remove from heat and let cool.
- In a medium bowl whisk together the sweetened condensed milk and vanilla.
- In a large bowl beat the cream until stiff. Fold in the sweetened condensed milk mixture, when combined well fold in the pecans*. Spoon into a loaf pan or freezer safe container, cover and freeze for 10-12 hours or until firm. Enjoy!
*If you wish keep 1/4 cup (27 grams) of nuts aside and sprinkle them on top before freezing.
Notes
When you fold in the sweetened condensed milk and pecans do it slowly so you don't deflate the whipped cream. This will keep your ice cream light and creamy.
This ice cream will keep for up to two weeks in the freezer as long as it's in an airtight container.
Nutrition
Calories: 538kcalCarbohydrates: 34gProtein: 8gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 92mgSodium: 102mgPotassium: 329mgFiber: 2gSugar: 32gVitamin A: 1106IUVitamin C: 2mgCalcium: 197mgIron: 1mg
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