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A waffle cone filled with homemade butter pecan praline ice cream.
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No-Churn Butter Pecan Ice Cream

Butter Pecan Ice Cream is a classic flavor for southern Black-Americans! Filled with buttery praline pecans and a hint of cinnamon, this no-churn treat is so easy to make.
Prep Time20 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: Southern
Servings: 12
Calories: 395kcal
Author: Shani W.

Equipment

  • Saucepot
  • Silicone Spatula
  • Mixing Bowl
  • Stand Mixer or hand mixer
  • Can Opener
  • Whisk Attachment
  • Loaf Pan
  • Plastic Wrap
  • Aluminum Foil

Ingredients
  

  • 1 ½ cups chopped pecans
  • 3 tablespoons salted butter
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 14 ounces sweetened condensed milk

Instructions

  • Place your mixing bowl and whisk attachment in the freezer.
  • Add the chopped pecans to a skillet with butter, brown sugar, and cinnamon. 
  • Cook over medium heat, stirring consistently to prevent burning.
  • After a caramelized sugar crust forms on the nuts, set them aside to cool.
    To cool them faster, place in the refrigerator.
  • Meanwhile, add the heavy cream, vanilla extract, and a pinch of salt and cinnamon to the cold mixing bowl.
  • Using a stand or hand mixer, beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed.
  • Stir in the sweetened condensed milk until the bowl is silky smooth.
  • Fold in the cooled buttered pecans, reserving a bit for the top.
  • Add the mixture to a 9x5 loaf pan. Sprinkle the remaining pecans on top.
  • Cover the loaf pan with plastic wrap, then aluminum foil. Freeze for at least 4 hours (but overnight is best.) Enjoy!

Notes

Tips & Tricks: 
Make medium peaks of whipped cream. Medium is going to be right in between soft peaks (which don't hold their form) and stiff peaks (which could quickly turn to over-whipped.) If your cream curdles due to overmixing, gently fold in a bit of cold heavy cream by hand using a spatula. 
When using a stand mixer or hand mixer, use a lower speed so you can control the texture of the whipped cream.
Storage Instructions:
Store in an airtight container in the freezer for up to 3 weeks.

Nutrition

Calories: 395kcal | Carbohydrates: 30g | Protein: 5g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 81mg | Potassium: 230mg | Fiber: 1g | Sugar: 29g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg