Creamy, silky and smooth ice cream with ripples of rich, salted caramel and clusters of sweet, salty, crunchy buttered pecans. No ice cream machine needed to make this No Churn Salted Caramel Ripple Butter Pecan Ice Cream recipe!
Hey, hey, hey friends! How’s it going? Only one more day until the weekend! Can I get a hallelujah?
So today we are going to get a little serious (<– I’m not capable of being completely serious). And I’m going to open up (a little bit) and tell you about something that has affected me greatly and shaped the person I am today.
If we are friends on Facebook… wait are we friends on FB? You should be my best friend and like No Spoon Necessary’s page. 😉 Okay, shameless self-promotion over.
Aaaaanyways, if we are friends on the book of face you might have seen what I am going to discuss today a couple weeks ago…
Three and a half years ago my father passed away from mesothelioma. I’m sure most of you have heard of the illness before and you probably relate it to a legal advertisement you saw on TV. Well, I am here to tell you it’s more than a commercial. It’s a very real, terminal disease that stole my father’s life.
Maybe I should back up for a second. For those of you who have no clue what mesothelioma is, it is a deadly form of cancer due to exposure of asbestos.
My father was exposed to mesothelioma during his service in the Navy, and after when he was a truss engineer out on construction sites. I’m not going to go into a lot of detail about my dad. In all honestly, talking about him is still very hard. I can’t do it without a lump in my throat and tears in my eyes. But if you want to read about him and a little bit about my personal experience with mesothelioma, I did an interview with MAA (Mesothelioma Asbestos Awareness Center) and you can read the article here. But, what I DO want to tell you today is that while asbestos is banned in over 55 countries, the United States is NOT one of them.
Did your mouth just fall agape? I personally find it shocking and horrifying. I think the most important action I can take to help get our country moving towards a FULL BAN is share this not so fun fact with all of you. Most people are under the false impression the USA doesn’t use asbestos… and, well folks, we do.
Not to be cliché but knowledge is power. Inform your friends, relatives, loved ones, neighbors, the bag boy at the store, the teller at the bank, strangers on the street. Sound the alarm. Spread the word.
And if you would like to take action, there are a few petitions you can electronically sign here.
Okay, so now you are probably wondering what all that heavy talk has to do with ice cream. Well, butter pecan happened to be my father’s favorite flavor. Ever. So today’s recipe is my spin on the classic. And yes, I did eat a few gallons of this… you know, because my father would have wanted me to. 😉
No Churn Salted Caramel Ripple Butter Pecan Ice Cream
Gah! You guys, this ice cream is highly addictive… I speak from experience.
It’s silky, smooth and creamy, dreamy with ripples of rich, decadent, salted caramel and clustery pops of sweet, salty, crunchy buttered pecans. It is THE bomb.
What more can one say about homemade ice cream in the summer, other than I KNOW you want approximately 10 gallons of this heavenly stuff all up in your face.
Oh, and since it’s no churn you can totally make this happen without fancy equipment or a stove. And that, my friends, is winning at life.
- Use delicate hands when folding is required in the recipe. Be gentle and with a rubber spatula implement a lifting-up-and-over motion. Use kid gloves, people. Not literally… well, unless you have a pair of those. But figuratively.
- When you transfer the ice cream to a freezer safe loaf pan or container you are going to want to do it a few cups at a time, stopping to drizzle some of the caramel sauce over the ice cream. This will give you the highly coveted ripple effect.
- Use a shovel or at least a serving sized spoon when eating this ice cream. A normal spoon is too small. 🙂
Stop screaming for ice cream and make it yourself. I pinkie promise you guys are going to love this No Churn Salted Caramel Ripple Butter Pecan Ice Cream! Until next week friends, cheers – to ice cream and life.
P.S. Don’t forget to spread the word about asbestos in the US. And electronically sign some petitions if you are feeling extra gung-ho-ey. Do it with some ice cream in your hand… you deserve to reward yourself for protecting innocent lives.
How to make Salted Caramel Ripple Butter Pecan Ice Cream without a machine at home 👇
Silky, smooth and creamy ice cream with ripples of rich, salted caramel and clusters of sweet, salty, crunchy buttered pecans. No ice cream machine needed to enjoy this No Churn Salted Caramel Ripple Butter Pecan Ice Cream!
- 1 ½ Cups Pecans
- 3 TBS Unsalted Butter
- 2 ½ TBS Dark Brown Sugar , packed
- 2 Cups Heavy Whipping Cream
- 1 (14 oz) Can Sweetened Condensed Milk
- 1 TBS Vanilla Extract
- 1 Cup Salted Caramel Sauce
- Line a baking sheet with parchment paper and set aside. In a large skillet over medium heat, melt the butter. Add the pecans and toast lightly, stirring occasionally, until fragrant, about 2 minutes. Sprinkle the sugar over the pecans and cook, stirring constantly until the sugar caramelizes and forms a glaze, about 2-4 additional minutes. Transfer the pecans to parchment lined baking sheet in a single layer. Set aside and allow to cool.
- In a large bowl add half a can of sweetened condensed milk, vanilla extract and ¼ cup salted caramel. Gently fold to combine. Add remaining sweetened condensed milk and gently fold again to combine. Set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment, beat cream on high speed until stiff peaks form, about 3-5 minutes.
- With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture. Add in the buttered pecans and another ¼ cup of caramel sauce. Gently fold to combine.
- Transfer ice cream, 2 cups at a time, to a freezer safe loaf pan or container. Between every (2 cup) addition, drizzle some of the remaining caramel sauce on top of the ice cream. Continue layering ice cream and caramel sauce into container.
- Cover with plastic wrap and freeze for 6 hours, or until firm.
- When ready to serve, remove ice cream from freezer and Enjoy! If your freezer runs cold, allow ice cream to sit at room temperature for 4-5 minutes to make it easy to scoop.
*Yield: 1 1/2 Quarts
*Ice cream will keep, stored in an airtight container, in the freezer for up to 3 months