This No-Churn Salted Caramel Pecan Ice Cream Recipe is a gourmet treat you can easily make at home without owning an ice cream maker or doing hand churning.
Do you skip making ice cream at home because you don’t have an ice cream maker? If so, this no-churn ice cream recipe is for you. All you need is a loaf pan to freeze the ice cream in and you’ll have a homemade dessert you can brag about!
The recipe for this delicious, salted, caramel pecan ice cream is inspired by the kitchn.com. I’ve taken their basic vanilla ice cream recipe and swirl in a salted caramel sauce and chopped pecans.
If you and your family love vanilla ice cream and salted caramel, this homemade ice cream can be made very quickly and is sure to please.
No-Churn Salted Caramel Pecan Ice Cream Recipe
Ice cream base:
1 14-oz. can sweetened condensed milk
2 cups cold heavy cream
1 Teaspoon of vanilla extract
4 oz. Chopped pecans
Salted Caramel Sauce:
This caramel sauce recipe comes from Live Well Bake Often and is delicious!
¼ Cup water
1 Cup granulated sugar
⅔ Cup heavy cream
3 Tablespoons unsalted butter, cut into small pieces
1 Teaspoon vanilla extract
1 Teaspoon salt (or less)
To prepare the salted caramel sauce
Heat the water and sugar over medium heat in a sauce pan. Stir constantly until the sugar has dissolved.
Increase the heat to high and bring mixture to a boil. Stop stirring, but continue boiling until the mixture turns an amber color. (about 4 to 12 minutes).
Remove from heat and slowly whisk in the heavy cream. The mixture will be bubbly so pour carefully and mix until well combined.
Add in the butter and stir until completely melted.
Then add in the vanilla extract and salt, and stir until fully combined.
Pour the caramel sauce into a bowl and allow it to cool at room temperature.
To prepare the ice cream
Pour the sweetened condensed milk and vanilla extract into a bowl.
Whip the heavy cream in a separate bowl with a hand mixer until still peaks form.
Add one scoop of the whipped cream to the bowl of condensed milk and mix it in.
Gently fold the rest of the whipped cream into the condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not over-mix it to the point it loses its airiness.
Next, pour half of the ice cream mixture into an 8 inch loaf pan.
Drizzle the cooled salted caramel sauce over the ice cream mixture and spread the chopped pecans evenly over the entire surface. Top with the remaining ice cream mixture
Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it into the mixture and making sweeping cuts back and forth across the length of the pan.
Cover with wax paper and press down to remove any air pockets. Place in freezer for a at least 6 hours, or overnight before serving.
Store any left over salted caramel sauce in an airtight container for up to two weeks.
This No-Churn Salted Caramel Pecan Ice Cream will stay fresh in your freezer up to two weeks.