American · Dessert
Butter Pecan Ice Cream
A lightened no-churn take on classic butter pecan, built on a whipped-cream-and-condensed-milk base instead of a heavy custard, studded with caramelized toasted pecans for crunch and depth without needing an ice cream maker.
$1
15 minsPrep
5 minsCook
380 minsTotal
EasyLevel
Nutrition per serving
308Calories
4.3gProtein
22.6gFat
22.2gCarbs
21.5gSugar
0.7gFiber
269mgSodium
53mgChol
11.3gSat Fat
207mgPotassium
142mgCalcium
0.3mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Iced Hazelnut Coffee
local
Pecan Pie Bourbon
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the chopped pecans in the melted butter over medium heat for 2-3 minutes until fragrant, then stir in the brown sugar and a pinch of the salt and cook 1 minute until lightly caramelized; spread on a plate to cool completely.
2
In a bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
3
In a separate bowl, whisk together the condensed milk, skim milk, vanilla extract and remaining salt until smooth.
4
Gently fold the whipped cream into the condensed milk mixture in two additions, keeping as much air in as possible.
5
Fold in three-quarters of the cooled caramelized pecans, reserving the rest for topping.
6
Pour into a small freezer-safe tub, scatter the reserved pecans over the top, cover and freeze for at least 6 hours or until firm.
7
Let sit at room temperature for 5 minutes before scooping into bowls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g skim milk
- 1.9 oz55g condensed milk
- 1.9 oz55g whipped to soft peaks heavy cream
- 0.5 oz14g toasted, chopped pecan
- 0.2 oz5g melted, used to toast pecans butter
- 0.3 oz8g caramelized with pecans brown sugar
- 0.1 oz3g vanilla extract
- 0 oz1g salt
