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No-Churn Butter Pecan Ice Cream Recipe

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3.9 from 35 reviews

This easy No-Churn Butter Pecan Ice Cream recipe combines rich, buttery pecans with a creamy, sweet vanilla base, all without the need for an ice cream maker. Featuring a delightful blend of maple syrup, cinnamon, and toasted pecans, this luscious homemade ice cream is perfect for a quick and indulgent treat.

Ingredients

Buttered Pecans

  • 2 cups chopped pecans
  • ¼ cup organic brown sugar
  • ¼ cup unsalted butter

Ice Cream Base

  • 2 cups organic heavy cream
  • 1 (14 oz.) can low-fat sweetened condensed milk
  • ¼ cup almond milk (or whole milk/plant-based milk)
  • 2-3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
  • Pinch of ground cinnamon

Toppings

  • Toasted chopped pecans, cooled

Instructions

  1. Prepare Buttered Pecans: In a skillet over medium heat, melt the unsalted butter. Add the chopped pecans and organic brown sugar, stirring frequently until the sugar is melted and coatings the pecans, about 3-5 minutes. Remove from heat and let cool completely.
  2. Whip the Heavy Cream: In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form, ensuring a light and airy texture for the ice cream base.
  3. Mix the Ice Cream Base: In a separate bowl, combine the sweetened condensed milk, almond milk, maple syrup, vanilla extract, sea salt, and cinnamon. Stir until well blended.
  4. Fold Ingredients Together: Gently fold the whipped cream into the condensed milk mixture, preserving the fluffy texture. Then, fold in the cooled buttered pecans evenly throughout the mixture.
  5. Freeze the Mixture: Pour the combined mixture into a freezer-safe container, smoothing the surface. Cover and freeze for at least 6 hours or overnight until firm and scoopable.
  6. Serve with Toppings: Before serving, sprinkle the top with toasted chopped pecans for added crunch and flavor. Scoop and enjoy your homemade butter pecan ice cream!

Notes

  • For a softer ice cream texture, allow the ice cream to sit at room temperature for 5-10 minutes before scooping.
  • You can substitute almond milk with any preferred plant-based milk or whole milk depending on dietary preference.
  • Make sure to fully cool the buttered pecans before folding them in to preserve texture.
  • To toast pecans, dry roast them in a pan over medium heat until fragrant, about 3-4 minutes.
  • This recipe requires no ice cream maker, making it simple for any home cook.

Find it online: https://justsosavory.com/no-churn-butter-pecan-ice-cream-recipe/