Butter Pecan Ice Cream Loaf – a delicious recipe with graham cracker crumbs, ground pecans, butter, heavy cream, Milk, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
LINE 9x5-inch loaf pan with foil, extending over edges of pan. Combine cracker crumbs, ground pecans and 4 tablespoons melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.
2
WHIP heavy cream to stiff peaks in large bowl. Stir sweetened condensed milk, 1 cup chopped pecans, maple extract and 3 tablespoons melted butter in another large bowl until blended. Fold in whipped cream. Pour into prepared pan. Cover.
3
FREEZE 6 hours or until firm. Invert onto serving plate. Remove foil. Spoon caramel topping over loaf. Garnish with remaining 1/4 cup pecan halves. Slice into servings.
4
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately.
5
.
1038
kcal
Calories
105
g
Fat
13
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1/4 cup ground pecans, toasted*, 7 tablespoons butter, melted, divided, 2 cups heavy cream, and more.
Yes, Butter Pecan Ice Cream Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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