No ice cream machine needed to make this No Churn Butter Pecan Ice Cream recipe! Creamy, silky and smooth vanilla ice cream generously studded with clusters of sweet, crunchy buttered pecans, this pecan ice cream is luxurious, rich, and so easy to make! Serve in a waffle cone and top or swirl with salted caramel sauce for the ultimate sweet summer treat! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Line a baking sheet with parchment paper and set aside. Make Buttered Pecans: 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.
Start Ice Cream: In a large bowl add half a can of sweetened condensed milk, pinch of salt, vanilla extract, and ¼ cup salted caramel. Gently fold to combine. Add remaining sweetened condensed milk and gently fold again to combine. Set aside.
Beat Heavy Cream: In the bowl of a stand mixer, fitted with the whisk attachment, beat cream on high speed until stiff peaks form, about 3 minutes.
Fold: 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 - the ice cream mixture should be fluffy.
Layer Ice Cream in Pan: Transfer the ice cream mixture, 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.
Freeze Ice Cream Mixture: Cover with plastic wrap and freeze for 6 hours, or until firm.
Serve and Enjoy: 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.
Notes
Storage: Ice cream will keep, stored in an airtight container, in the freezer for up to 3 months.Yield: 1 1/2 QuartsNutritional information is an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.