Indulging in a sweet treat during the summertime is always a good idea, and what better way to cool off than with a scoop (or two) of homemade ice cream? But the thought of churning ice cream can be a daunting task, which is why this no-churn salted caramel and pecan ice cream recipe is a game-changer.
With only a few simple ingredients and a little patience, you can have a creamy, sweet, and salty dessert that is sure to impress any crowd. Plus, the added crunch from the pecans adds a perfect texture to each bite. So go ahead, scoop away and savor the sweet taste of summer.
The No-Churn Salted Caramel & Pecan Ice Cream recipe has become a hit amongst ice cream enthusiasts!
The No-Churn Salted Caramel & Pecan Ice Cream recipe has become a hit amongst ice cream enthusiasts! This recipe has gained popularity for its ease of preparation - no ice cream maker necessary - as well as its deliciously creamy and nutty flavor. The combination of rich caramel and crunchy pecans perfectly complement one another and create a decadent treat that satisfies any sweet tooth. Whether you're hosting a summer BBQ, looking for a dessert to impress your dinner guests, or just want to indulge in a sweet treat, the No-Churn Salted Caramel & Pecan Ice Cream recipe is definitely one to add to your recipe collection.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: none
Serves: 4-6
Jump to:
- The No-Churn Salted Caramel & Pecan Ice Cream recipe has become a hit amongst ice cream enthusiasts!
- Ingredients needed to make no-churn salted caramel and pecan ice cream
- How to make no-churn salted caramel and pecan ice cream
- Variations on the no-churn salted caramel and pecan ice cream recipe
- Equipment used in making no-churn salted caramel and pecan ice cream
- Storage for the no-churn salted caramel and pecan ice cream
- Top tips for making no-churn salted caramel and pecan ice cream
- Related
- Pairing
- No-Churn Salted Caramel & Pecan Ice Cream
Ingredients needed to make no-churn salted caramel and pecan ice cream
Ice cream base:
- 1 14-oz. can of sweetened condensed milk
- 2 cups cold heavy cream
1 t. vanilla extra [optional]
Salted Caramel Sauce:
- 1 cup white sugar
- 2 T. water
- ½ cup heavy cream
- 4 T. unsalted butter
- 1 t. fleur de sel salt
Other:
4 oz. chopped pecans
How to make no-churn salted caramel and pecan ice cream
To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
Variations on the no-churn salted caramel and pecan ice cream recipe
No-Churn Salted Caramel & Pecan Ice Cream is a delicious dessert that is perfect for any occasion. It has a creamy texture, a rich salted caramel flavor, and bursts of pecans with every bite. But did you know that there are variations to this recipe that can take this classic dessert to a whole new level? You can add in different flavors like chocolate chips or chunks of buttery toffee for added sweetness and texture. You can even switch up the nuts by substituting the pecans for pistachios or almonds. The possibilities are endless, and experimenting with different variations is part of the fun of indulging in homemade ice cream.
Equipment used in making no-churn salted caramel and pecan ice cream
Storage for the no-churn salted caramel and pecan ice cream
Are you a fan of the delicious No-Churn Salted Caramel & Pecan Ice Cream, but unsure how long it will last in your fridge? Well, fear not, as we have the answer for you! This creamy and indulgent ice cream can be stored in the fridge for up to a week. That's right - you can enjoy this scrumptious treat for days on end! Whether you're craving a sweet snack or hosting a party, this ice cream will be the perfect dessert option that you can prepare ahead of time. So go ahead and make a big batch, knowing that it will last in your fridge for days to come.
Top tips for making no-churn salted caramel and pecan ice cream
If you're looking for an easy and delicious dessert to whip up, you need to try the No-Churn Salted Caramel & Pecan Ice Cream recipe. And while the recipe is certainly simple, there are a few helpful tips that can take your ice cream from good to great. Firstly, make sure your ingredients are as cold as possible to achieve a better consistency. It's also important to whip the heavy cream until stiff peaks form, as this will help create a light and creamy texture. Don't forget to add a generous pinch of sea salt to balance the sweetness of the caramel sauce, and toasting your pecans will give the ice cream an extra layer of flavor and crunch. With these tips, you'll be able to create a mouth-watering batch of No-Churn Salted Caramel & Pecan Ice Cream that your friends and family will love.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
No-Churn Salted Caramel & Pecan Ice Cream
Description
Indulging in a sweet treat during the summertime is always a good idea, and what better way to cool off than with a scoop (or two) of homemade ice cream? But the thought of churning ice cream can be a daunting task, which is why this no-churn salted caramel and pecan ice cream recipe is a game-changer.
Ingredients
Ingredients:
Ice cream base:
1 14-oz. can sweetened condensed milk
2 cups cold heavy cream
1 t. vanilla extra [optional]
Salted Caramel Sauce:
1 cup white sugar
2 T. water
½ cup heavy cream
4 T. unsalted butter
1 t. fleur de sel salt
Other:
4 oz. chopped pecans
Instructions
To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
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