No-Cook, Homemade Butter Pecan Ice Cream Recipe

This no-cook, homemade butter pecan ice cream recipe is made with sweetened condensed milk, cream, molasses, vanilla extract, and crunchy buttery pecans.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 520 Calories

Ingredients

• 1 teaspoon salt
• 6 tablespoons butter
• 4 teaspoons vanilla extract
• 2 cups whole milk
• 1 cup heavy whipping cream
• 2 (14 ounce) cans sweetened condensed milk
• 3 tablespoons molasses
• 1 (14 ounce) can evaporated milk
• 1 pound pecans
• 0.25 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Whisk sweetened condensed milk, whole milk, evaporated milk, heavy cream, sugar, molasses, and vanilla extract together in a large bowl, taking care to avoid creating a bubbly foam; refrigerate for 30 minutes.

Step 3

Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Stir in pecans until evenly coated; spread onto a baking sheet in a single layer.

Step 4

Bake in the preheated oven for 6 minutes; flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Set aside until cool enough to handle; coarsely chop. Set aside 1 1/2 cups butter pecans; reserve remaining pecans for another use.

Step 5

Pour cream mixture into an ice cream maker and freeze according to manufacturer's instructions until semi-solid, about 30 minutes. Transfer ice cream to an airtight container; fold in 1 1/2 cups butter pecans. Cover ice cream with plastic wrap; seal the container with a lid. Freeze ice cream until solid, at least 2 hours.