Pecan Ice Cream
intro
Rich, creamy no-churn pecan ice cream studded with buttery caramelized pecans, a classic Southern frozen treat perfect for cooling off on warm summer days.
Ingredients
Steps
Place a small skillet over medium-low heat, add 2 tablespoons (28g) unsalted butter and melt until foamy, about 1 minute. Add 1 cup (110g) raw pecan halves, 2 tablespoons (25g) packed light brown sugar, and 1/8 teaspoon (0.75g) fine sea salt. Stir constantly with a wooden spoon for 4-5 minutes, until pecans are fragrant, deeply golden, and sugar is fully melted to coat each nut. Spread the candied pecans in a single layer on a parchment-lined plate to cool completely for 20 minutes, then roughly chop 3/4 of the pecans, leaving the remaining 1/4 whole for garnish.
Take a large chilled glass mixing bowl, pour in 2 cups (480ml) of ice-cold heavy whipping cream. Use an electric hand mixer set to medium-high speed to whip the cream for 3-4 minutes, until stiff, billowy peaks form that hold their shape when the beaters are lifted. Stop mixing as soon as stiff peaks form to avoid over-whipping the cream into butter.
Reduce the mixer speed to low, slowly pour in 1 can (397g /14oz) of chilled sweetened condensed milk, 1 teaspoon (5ml) pure vanilla extract, and the remaining 1/8 teaspoon (0.75g) fine sea salt. Mix on low speed for 30 seconds only, until ingredients are fully combined with no white streaks of condensed milk visible, taking care not to overmix and deflate the airy whipped cream.
Add the cooled, chopped candied pecans to the ice cream base. Use a rubber spatula to fold the nuts in with slow, gentle cut-and-scoop motions for about 1 minute, turning the bowl as you go, until pecan pieces are evenly distributed throughout the base without deflating the cream.
Scrape the entire ice cream mixture into a standard 9x5 inch (23x13cm) metal loaf pan, smoothing the top into an even layer with the spatula. Sprinkle the reserved whole candied pecans across the top as a garnish, then press a sheet of plastic wrap directly against the entire exposed surface of the ice cream to seal out air.
Place the covered loaf pan on the coldest back shelf of your freezer (avoid storing it on the freezer door, which has fluctuating temperatures) for a minimum of 6 hours, until the ice cream is firm enough to scoop with a firm, smooth consistency matching premium store-bought ice cream.
When ready to serve, remove the pan from the freezer, peel off the plastic wrap, and let the ice cream sit at room temperature for 3-5 minutes to soften slightly for easy scooping. Scoop into bowls or waffle cones and serve immediately.
Tips
2.Ensure candied pecans are fully cooled to room temperature before adding them to the cream base; warm nuts will melt the cream and create a grainy, icy final texture.
3.Never skip pressing plastic wrap directly against the ice cream surface before freezing; exposed air causes grainy ice crystals to form on the top of the ice cream.
OMG this no-churn ice cream is a total game changer! I brought it to our neighborhood potluck last weekend and every single person asked for the recipe. The candied pecans add the perfect crunch against that super creamy base, I didn’t even miss having an ice cream maker! 10/10 will be making this all summer long.
As someone who barely has kitchen space for a toaster, I was shocked how easy this was to throw together! Total prep took me like 25 minutes, I stuck it in the freezer before my study group came over and everyone was raiding the container by 9pm. Only note is I added a tiny extra drizzle of maple syrup and it was *chef’s kiss*.
SO good. I’ve made three batches in two weeks. I keep a container in my freezer for late night snack attacks, and it’s way better than any store bought premium ice cream I’ve tried. The candied pecan recipe you included is so easy too, I’ve been putting those on my oatmeal in the morning too! Win win.
I made this for my Sunday meal prep to have as a little weeknight treat, and my kids loved it so much they ate half the batch before I even got to portion it out! Next time I’m making a double batch for sure. Quick question – can I make this dairy free with coconut cream?
Made this for my date night in with my girlfriend last night, and she said it was better than the fancy $12 scoop we get at the downtown ice cream shop. The cook time was totally manageable, I prepped the candied pecans while we were making pizza for dinner and it all came together so smoothly. Absolute home run.
I added a little pinch of cinnamon to the pecan coating and a handful of mini chocolate chips to the ice cream base and oh my gosh, it tastes like those fancy holiday praline ice creams but way fresher. Perfect treat for these random hot spring days we’ve been having here in AZ!
Wait, I was so nervous to make this because I’ve never made homemade ice cream before, but the instructions were so straightforward! The only thing I messed up was burning the first batch of candied pecans because I walked away to answer a text, oops. Second batch came out perfect though, and my roommates are already begging me to make it again.
Brought this to our office potluck today and the container was literally scraped clean in 10 minutes. People were guessing it was from that fancy new creamery downtown, nobody believed I made it at home with zero special equipment! The creamy texture is insane, I can’t believe you don’t need an ice cream maker for this.
SO good, I ate two big bowls right after it finished freezing last night. The balance of sweet, creamy, and crunchy is totally spot on. I was worried it would be too rich, but it’s actually light enough to have a scoop after dinner without feeling totally stuffed. Already sent the recipe to my sister and my mom, they’re both making it this weekend.
I tested this recipe ahead of our family Fourth of July cookout and it’s going to be the star of the dessert table for sure. I topped mine with a little extra caramel drizzle and some extra chopped pecans for garnish, and it looks like it came straight out of a gourmet dessert shop. So easy, so impressive, 10/10.