No Churn Butter Pecan Ice Cream
My butter pecan ice cream is rich, creamy, and full of buttery caramelized nuts. This easy no churn recipe doesn't even require an ice cream machine!
Servings 8 Servings
Calories 497kcal
Ingredients
For the Ice Cream Base
- 2 Cups Heavy Cream
- 1 Cup Sweetened Condensed Milk
- ¼ Cup Light Corn Syrup
- 1 Teaspoon Vanilla Extract
For the Pecans
- 1 Cup Pecans Chopped
- 4 Tablespoons Sugar
- 2 Tablespoons Butter
- ¼ Teaspoon Salt
Instructions
- In a skillet over medium heat, melt the butter. Add pecans and cook for about 1 minute.
- Add the sugar and salt, stirring constantly for about 6 minutes the butter turns golden brown and the pecans are caramelized.
- Cool completely.
- In a large bowl, combine the heavy cream , sweetened condensed milk, corn syrup, and vanilla. Beat until it thickens and forms soft peaks.
- Pour half of the ice cream mixture into a loaf pan. Top with half the pecans and the butter mixture.
- Repeat with the remaining ice cream mixture and the rest of the butter and pecans.
- Using a knife, gently stir the layers to mix the nuts and butter. Freeze for at least 6 hours.
Nutrition
Calories: 497kcal | Carbohydrates: 36g | Protein: 7g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 174mg | Potassium: 293mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 0.5mg