Dessertscookiesandcups
Butter Pecan Ice Cream
This homemade butter pecan ice cream is soft and creamy, swirled with dulce de leche and buttery toasted pecans. There's no churning needed, so you can give your ice cream maker the day off!
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 4h 15m🔥 Cook: 5 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- bowl
- whisk
📝 Preparation Steps
1
Prepare the Pecans
2
Prepare the base
3
Add butter and maple butter to a small saucepot. Heat over medium-high heat until the butter is melted, and the mixture is bubbly.
butter3 tablespoons
4
Coat the pecans
5
Chop them on a cutting board and add them to the butter mixture. Stir the pecans until they are coated and continue to cook until they are fragrant. Set them aside to cool.
butter3 tablespoons
6
Prepare the Ice Cream
7
Prepare the ice cream base
8
Whisk condensed milk, dulce de leche, and vanilla in a large bowl. In a separate bowl, beat heavy cream until stiff peaks form.
9
Assemble the ice cream base
10
Gradually add whipped cream to the condensed milk, until fully incorporated. Transfer the ice cream base to a freezer-friendly container.
11
Add the topping
12
Add the pecans over the ice cream base. Stir the pecans through the base of the ice cream and smooth the top.
13
Freezing time
14
Cover the ice cream with a plastic wrap, then wrap it with aluminum foil. Place the ice cream into the freezer for ⏱️ 4 hours or overnight.
15
To serve
16
Remove the ice cream from the freezer ⏱️ 10 minutes before scooping. Serve ice cream with some caramel topping.
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