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No-Cook, Homemade Butter Pecan Ice Cream
No-Cook, Homemade Butter Pecan Ice Cream
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
177 minutes
Indulge in rich butter pecan ice cream, featuring sweetened condensed milk, cream, and caramelized pecans for the ultimate sweet treat.
Ingredients:
  • 2 (14 ounce) cans sweetened condensed milk
  • 2 cups whole milk
  • 1 (14 ounce) can evaporated milk
  • 1 cup heavy whipping cream
  • 0.25 cup white sugar
  • 3 tablespoons molasses
  • 4 teaspoons vanilla extract
  • 6 tablespoons butter
  • 1 pound pecans
Instructions:
  • In a large bowl, gently whisk together sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract until smooth. Be careful not to create foam. Chill mixture in the refrigerator for 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • In a large saucepan over medium-low heat, melt butter and stir in salt until dissolved. Coat pecans evenly in the melted butter. Spread pecans in a single layer on a baking sheet.
  • Place pecans in the preheated oven and bake for 6 minutes. Flip them over and bake for an additional 6 minutes until they are toasted and aromatic. Once done, remove from the oven, roughly chop the butter pecans, and set aside 1 1/2 cups for later use.
  • Transfer the cream mixture into an ice cream maker, following the manufacturer's instructions. Once the ice cream reaches a semi-solid consistency after about 30 minutes, transfer it to an airtight container and mix in 1 1/2 cups of butter pecans. Cover the ice cream with plastic wrap and place the lid on the container. Freeze the ice cream until solid, which should take at least 2 hours.

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