Hey there!

Let’s talk about salted caramel ice cream. Seriously, just take a look at those photos. Creamy scoops, golden caramel dripping down the sides, and those crunchy candied pecans on top. It’s not just a dessert. It’s a treat you’ll want to savor slowly, bite by bite.

This recipe is the perfect blend of sweet, salty, creamy, and crunchy. And the best part? It’s not complicated to make. I’ll guide you step by step, so don’t worry if you’re not a dessert pro.

What You’ll Love About This Recipe

Textures galore: Smooth ice cream paired with crunchy pecans. A dream team!
Flavor-packed: Sweet caramel meets a hint of sea salt, with a nutty finish.
Simple ingredients: No crazy or hard-to-find items here!
Customizable: A treat you can tweak to match your taste buds.

Here’s What You Need

Ice Cream Base:

Heavy cream and whole milk: For that creamy, rich texture.
Caramel sauce: Sweet, buttery goodness. Use store-bought if you’re short on time, or make your own if you’re feeling fancy.
Sugar and sea salt: Balances the flavors beautifully.
Vanilla extract: Because caramel and vanilla? A match made in dessert heaven.

Candied Pecans:

Pecans: These become the crunchy, sugary topping you’ll love.
Brown sugar, butter, and cinnamon: Gives the pecans their shiny, caramelized coating.
Pinch of salt: It might seem minor, but it elevates the sweetness.

Step-by-Step: How to Make This

1. Start with the Ice Cream Base

Whisk the heavy cream, milk, sugar, caramel sauce, vanilla, and salt in a bowl. It should look creamy and smell like caramel heaven.
Pour it into your ice cream maker. If you’ve never used one before, don’t sweat it. Follow the machine instructions, and you’ll have soft-serve-style ice cream in about 20 minutes.
After churning, scoop the ice cream into a container. Smooth the top and pop it in the freezer for at least 4 hours. This will firm it up to the perfect scooping consistency.

2. Make the Candied Pecans

In a skillet, mix brown sugar, water, butter, cinnamon, and a tiny pinch of salt. Stir as it heats up. Once it starts bubbling, it’s time to add the pecans.
Toss the pecans in the sugary syrup until they’re shiny and coated evenly. Cook for just 2–3 minutes. Any longer, and you risk burning the coating.
Spread the pecans out on parchment paper and let them cool. They’ll harden as they rest. Pro tip? Try not to snack on too many before they make it to the ice cream!

3. Put It All Together

Scoop the ice cream into bowls, mugs, or cones. Let’s be honest, anything works.
Drizzle with warm caramel sauce for extra indulgence.
Sprinkle a handful of those candied pecans on top. They’re the cherry on this sundae (only, you know, better).
Serve immediately. Preferably with a spoon.

Tips and Tricks

Short on Time? Make the candied pecans and the ice cream base the day before. That way, all you have to do is churn and assemble.
No Ice Cream Maker? You can mix the base and freeze it, stirring every hour, but it won’t be as creamy.
Allergies? Swap pecans for sunflower seeds or even crunchy granola for a nut-free option.

Storing Leftovers

Ice Cream: Store in an airtight container in the freezer. For best taste and texture, eat it within a week.
Candied Pecans: Keep these in a sealed jar at room temperature. They make a great snack or salad topping if you have extras.

That’s it! This salted caramel ice cream with candied pecans is easy to make but fancy enough to impress. Give it a try, and let me know how it turns out. Trust me, you’ll want seconds. Maybe thirds.