No-Churn Butter Pecan Ice Cream
This No-Churn Butter Pecan Ice Cream recipe is fully homemade, requires no ice cream making machine, and offers a great taste of nutty flavor with each scoop. Made with just FIVE ingredients and in less than 10 minutes to whip together, before letting the freezer do the rest and loaded with toasted pecans, this recipe is perfect for the entire family.
Servings 6 servings
- 2 cups organic heavy whipping cream (I use Organic Valley)
- 1 (14 oz.) can sweetened condensed milk, low-fat
- 2 cups toasted pecans, chopped (See Notes!)
- 3 Tbsps unsalted butter, melted
- 1 Tbsp pure maple syrup, to sweeten (See Notes!)
- pinch of sea salt
In a Medium bowl, stir together the sweetened condensed milk, melted butter, pecans, sea salt, and maple syrup, until fully combined.
In the meantime, in the bowl of an electric mixer on medium-high speed, whip the heavy cream until stiff peaks form.
Now, fold in the sweetened condensed milk mixture into the whipped cream and immediately pour into a 9x5 loaf pan (or small metal bowl) and freeze for 4-6 hours.
To serve, remove from freezer and let sit for a couple of minutes to soften slightly and enjoy!
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.