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No Churn Butter Pecan Ice Cream

No Churn Butter Pecan Ice Cream
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This No-Churn Butter Pecan Ice Cream is a creamy, indulgent treat that combines the buttery crunch of candied pecans with the smooth richness of homemade ice cream. No ice cream maker? No problem! This recipe is simple, beginner-friendly, and perfect for any occasion.

Ingredients

Scale

For the Candied Pecans:

  • 2 tablespoons butter (unsalted)
  • 2 tablespoons brown sugar
  • 1 cup chopped pecans
  • ½ teaspoon vanilla extract

For the Ice Cream Base:

  • 2 cups whipping cream (cold)
  • 14 oz sweetened condensed milk (1 can)
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract

Instructions

Step 1: Candy the Pecans

  1. In a skillet over medium heat, melt butter and stir in brown sugar until dissolved. Add chopped pecans and cook for about 4–5 minutes, stirring frequently, until coated and fragrant.
  2. Remove from heat, stir in vanilla extract, and spread pecans on parchment paper to cool completely.

Step 2: Make the Ice Cream Base

  1. Using a hand blender or stand mixer, whip cold whipping cream until stiff peaks form (about 3–4 minutes). The cream should hold its shape when you lift the beaters.
  2. In a separate bowl, mix sweetened condensed milk with vanilla and maple extracts. Gently fold this mixture into the whipped cream using a spatula until fully combined.

Step 3: Combine and Freeze

  1. Once the candied pecans are cool, fold them into the ice cream base evenly.
  2. Pour the mixture into a loaf pan or freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
  3. Freeze for at least 6 hours for soft serve or overnight for firmer scoops.

Notes

Serving Suggestions:

  • Serve in waffle cones or bowls and garnish with extra candied pecans or a drizzle of caramel sauce for an elegant touch.

Tips & Tricks:

  • Use cold whipping cream and chilled tools to achieve stiff peaks quickly.
  • If you don’t have maple extract, substitute with more vanilla extract or a splash of bourbon for added depth.

Storage & Reheating:

  • Store leftover ice cream in an airtight container in the freezer for up to two weeks. Press plastic wrap directly onto the surface to minimize freezer burn.
  • Let frozen ice cream sit at room temperature for about 5 minutes before scooping if it’s too hard.

Find it online: https://icecreamin.com/no-churn-butter-pecan-ice-cream/