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!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. 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.
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 approximation based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.