Description
A quick, churn-free Butter Pecan Ice Cream that remains scoopable and rich without the need for eggs or an ice cream machine.
Ingredients
Scale
- 14 ounces sweetened condensed milk
- 2 tablespoons light or dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 1/2 cups chopped pecans
- 2 tablespoons unsalted butter (melted)
Instructions
- Place a metal loaf pan in the freezer.
- Whisk together the condensed milk, brown sugar, vanilla, and salt in a large bowl.
- Whip the cream until firm peaks form.
- Fold about a cup of whipped cream into the condensed milk mixture.
- Transfer the condensed milk mixture to the remaining whipped cream and fold gently.
- Spread the mixture in the chilled pan and cover tightly.
- Place in the freezer for 2 hours.
- Heat the oven to 350°F (175°C) and line a baking sheet.
- Combine the pecans and melted butter until coated, then spread in a single layer.
- Bake for 12 to 15 minutes until toasted, then cool completely.
- Remove the ice cream from the freezer, stir in the pecans, cover, and return to the freezer for at least 3 hours before serving.
Notes
Chill the pan for at least 30 minutes before use to speed the setting. Ensure whipped cream reaches firm peaks to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg