No-Cook, Homemade Butter Pecan Ice Cream Recipe

Name: No-Cook, Homemade Butter Pecan Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans sweetened condensed milk; 2 cups whole milk; 1 (14 ounce) can evaporated milk; 1 cup heavy whipping cream; 1/4 cup white sugar; 3 tablespoons molasses; 4 teaspoons vanilla extract; 6 tablespoons butter; 1 teaspoon salt; 1 pound pecans

Servings: persons

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

1
Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
4
Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
5
Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

1323

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (14 ounce) cans sweetened condensed milk, 2 cups whole milk, 1 (14 ounce) can evaporated milk, 1 cup heavy whipping cream, and more.

Yes, No-Cook, Homemade Butter Pecan Ice Cream 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.

No-Cook, Homemade Butter Pecan Ice Cream

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