American · Dessert
Pecan Pie Ice Cream
A no-churn ice cream built on whipped cream and condensed milk, swirled with a quick brown butter caramel and studded with toasted pecans to echo the flavours of classic pecan pie without any baking.
$1
20 minsPrep
5 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
416Calories
4gProtein
34.1gFat
23.8gCarbs
22.6gSugar
1.1gFiber
267mgSodium
77mgChol
17gSat Fat
194mgPotassium
121mgCalcium
0.5mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Vanilla Cream Soda
local
Bourbon on the Rocks
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the pecans in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop and set aside to cool completely.
2
In a small saucepan, melt the brown sugar and butter together over low heat, stirring until it forms a smooth caramel, about 2-3 minutes; add a pinch of salt and let cool to room temperature.
3
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
4
Fold the condensed milk and vanilla extract gently into the whipped cream until just combined and no streaks remain.
5
Swirl the cooled caramel through the cream mixture, leaving ribbons rather than fully blending.
6
Fold in two-thirds of the toasted pecans, then pour the mixture into a small freezer-safe tub.
7
Scatter the remaining pecans over the top, cover, and freeze for at least 6 hours or until firm before scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 12g12g Brown Sugar, melted into caramel
- 6g6g Butter, melted into caramel
- 22g22g Pecan, toasted and roughly chopped, 1
- 4g4g Vanilla Extract
- 1g1g Salt
