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Homemade Butter Pecan Ice Cream – No Churn

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Creamy, indulgent Butter Pecan Ice Cream made without an ice cream maker, perfect for hot summer days.

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk
  • 1 ½ tsp vanilla extract
  • 1 ¼ cups pecan halves or pieces
  • 2 tbsp butter
  • 2 tbsp maple syrup (or brown sugar)
  • 1 tsp cinnamon (optional)
  • Pinch of sea salt

Instructions

  1. Toast the pecans in a skillet over medium heat with melted butter for about 3-5 minutes until golden brown.
  2. Whip the heavy whipping cream in a large mixing bowl until stiff peaks form, about 3-5 minutes.
  3. Combine sweetened condensed milk, vanilla extract, maple syrup, and cinnamon in a separate bowl.
  4. Fold the whipped cream into the condensed milk mixture gently.
  5. Add the toasted pecans to the mixture and fold carefully.
  6. Freeze the mixture in a freezer-safe container for at least 6 hours or overnight.
  7. Serve by scooping the ice cream into bowls or cones.

Notes

To serve, sprinkle extra toasted pecans on top or drizzle with chocolate sauce or caramel.

Nutrition

Keywords: ice cream, butter pecan, no churn, homemade dessert

Find it online: https://mapleladle.com/no-churn-butter-pecan-ice-cream-15-minutes-creamy/