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Salted Caramel Ice Cream with Candied Pecans

Salted Caramel Ice Cream with Candied Pecans
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This Salted Caramel Ice Cream with Candied Pecans is a creamy dessert with a buttery caramel base, crunchy candied pecans, and a touch of sea salt for balance. Perfect for special occasions or a cozy night in, it’s indulgent yet easy to make at home!

Ingredients

Scale

For the Ice Cream Base:

  • 2 cups heavy cream, chilled
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ½ cup caramel sauce (store-bought or homemade)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

For the Candied Pecans:

  • 1 cup pecan halves
  • ¼ cup brown sugar
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • ¼ teaspoon ground cinnamon
  • Pinch of sea salt

Optional Garnish:

  • Extra caramel sauce for drizzling
  • Pinch of flaky sea salt

Instructions

Step 1: Prepare the Ice Cream Base

  1. In a medium mixing bowl, whisk the heavy cream, milk, sugar, caramel sauce, vanilla extract, and sea salt until smooth.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
  3. Transfer the churned ice cream to an airtight container, smooth the surface, and freeze for at least 4 hours to firm.

Step 2: Make the Candied Pecans

  1. In a nonstick skillet, combine brown sugar, water, butter, cinnamon, and salt. Heat over medium heat, stirring, until bubbling (about 3–4 minutes).
  2. Add pecans and coat evenly in the syrup. Cook for another 2–3 minutes until glazed.
  3. Spread the pecans in a single layer on a parchment-lined baking sheet and let them cool completely.

Step 3: Assemble and Serve

  1. Scoop the ice cream into bowls, mugs, or cones.
  2. Drizzle with caramel sauce and sprinkle with candied pecans.
  3. Optional: Add a pinch of sea salt for that gourmet touch. Serve immediately!

Notes

Serving Suggestions:

  • Pair with warm brownies or shortbread cookies.
  • Add whipped cream for extra indulgence.

Tips & Tricks:

  • For a nut-free version, swap pecans with sunflower seeds or granola.
  • Homemade caramel sauce brings an extra layer of richness.

Storage Instructions:

  • Store leftover ice cream in an airtight container in the freezer for up to 1 week.
  • Keep candied pecans in a sealed jar at room temperature for up to 7 days.

Find it online: https://icecreamin.com/salted-caramel-ice-cream-with-candied-pecans/