Description
A creamy and rich no-churn butter pecan ice cream made with toasted pecans and a buttery flavor.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup pecans, toasted and chopped
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Toast the pecans in a skillet over medium heat until golden brown.
- Melt the butter in a saucepan and add the toasted pecans, stirring to combine.
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the condensed milk mixture.
- Add the pecan mixture to the ice cream base and mix well.
- Pour the mixture into a container and freeze for at least 6 hours or until firm.
Notes
- Storage: Keep in an airtight container in the freezer.
- Serving suggestion: Serve with extra toasted pecans on top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: No-Churn Butter Pecan Ice Cream