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No Churn Butter Pecan Ice Cream Recipe

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3.9 from 7 reviews

This No Churn Butter Pecan Ice Cream is a creamy, luscious dessert that requires no ice cream maker. Rich butter-toasted pecans are caramelized with sugar and folded into a smooth and velvety homemade ice cream base made from heavy cream, sweetened condensed milk, and corn syrup. Perfectly sweet with a hint of vanilla, this easy-to-make treat is ready to freeze in just minutes and delight your taste buds with classic buttery nutty flavors.

Ingredients

Ice Cream Base

  • 2 Cups Heavy Cream
  • 1 Cup Sweetened Condensed Milk
  • ¼ Cup Light Corn Syrup
  • 1 Teaspoon Vanilla Extract

Butter Pecan Topping

  • 1 Cup Pecans, chopped
  • 4 Tablespoons Sugar
  • 2 Tablespoons Butter
  • ¼ Teaspoon Salt

Instructions

  1. Caramelize Pecans: In a skillet over medium heat, melt the butter. Add the chopped pecans and cook for about 1 minute to toast them lightly and enhance their flavor.
  2. Add Sugar and Salt: Stir in the sugar and salt continuously for about 6 minutes, until the butter turns a golden brown and the pecans become beautifully caramelized. Remove from heat and let this mixture cool completely.
  3. Prepare Ice Cream Base: In a large bowl, combine the heavy cream, sweetened condensed milk, light corn syrup, and vanilla extract. Using an electric mixer, beat the mixture until it thickens and forms soft peaks, indicating it’s airy and well combined.
  4. Layer the Ice Cream and Pecans: Pour half of the ice cream mixture into a loaf pan. Evenly spread half of the cooled butter pecan mixture on top. Repeat this with the remaining ice cream mixture and the rest of the pecan topping.
  5. Swirl Layers: Take a knife and gently swirl through the layers in the loaf pan to create a marbled effect by mixing the pecans and buttery caramel throughout the ice cream.
  6. Freeze: Cover the loaf pan with a lid or plastic wrap and place it in the freezer for at least 6 hours, ideally overnight, until firm and scoopable.
  7. Serve: Once fully frozen, scoop the ice cream into bowls or cones and enjoy the rich, nutty flavor of homemade butter pecan ice cream without the need for an ice cream maker.

Notes

  • Make sure the butter pecan mixture is completely cooled before combining with the ice cream base to avoid melting the whipped cream.
  • Chop pecans to your preferred size for texture; smaller pieces distribute more evenly.
  • Use a loaf pan or any freezer-safe container for easy layering and freezing.
  • This ice cream can be stored in the freezer for up to 1 week; let it soften slightly before serving for best texture.
  • Light corn syrup helps to prevent ice crystals and keeps the ice cream smooth without churning.

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