No-Cook, Homemade Butter Pecan Ice Cream Recipe

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

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.

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

Categories

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