Description
A rich, creamy no-churn butter pecan ice cream with buttery toasted pecans, sweet vanilla flavor, and a velvety texture—made in minutes, no ice cream maker needed.
Ingredients
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1 can (14 oz) sweetened condensed milk
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2 cups heavy cream (cold)
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1 teaspoon vanilla extract
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1/2 teaspoon butter extract (optional)
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1 cup pecans, chopped
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2 tablespoons butter
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2 tablespoons brown sugar
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Pinch of salt
Instructions
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In a skillet, melt butter and toast chopped pecans with brown sugar and salt for 3–5 minutes. Let cool.
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In a bowl, mix condensed milk, vanilla, and butter extract.
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Whip cold heavy cream to stiff peaks in a separate bowl.
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Fold whipped cream into the condensed milk mixture gently.
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Stir in cooled pecans (reserve a few for topping).
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Pour into a loaf pan, top with reserved pecans, cover, and freeze at least 6 hours or overnight.
Notes
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Be sure pecans are fully cooled before mixing into the ice cream base.
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For extra richness, drizzle with caramel or maple syrup before freezing.
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Let ice cream sit at room temp for 5–10 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Churn / Freezer
- Cuisine: American