This no-churn butter pecan ice cream is my selfmade spin on the traditional taste. It’s a wealthy, creamy base swirled with dulce de leche and buttery candied pecans. Go away the ice cream maker within the cabinet this time!
After making butter pecan cookies impressed by my favourite ice cream taste, I figured it was excessive time I attempted making precise butter pecan ice cream at house! This no-churn ice cream recipe is silky clean and creamy, with candy dulce de leche and chopped pecans swirled in each chunk. Right here’s why it’s the perfect:
No ice cream maker. Whereas conventional ice cream recipes use an egg custard base that must be churned,that is Philadelphia-style butter pecan ice cream, that means you don’t even want an ice cream maker. There’s no churning mandatory, simply fold the elements collectively and freeze!
Clean and creamy. There’s nothing fairly like the feel of selfmade ice cream. It’s softer than store-bought, with a creaminess just like soft-serve.
Filled with taste. This recipe is loaded with all of the wealthy and nutty, buttery flavors that I like in butter pecan ice cream from my native ice cream parlor.
Elements You’ll Want
For this selfmade recipe, I take advantage of my 2 ingredient ice cream base, with a handful of additional elements to recreate the traditional butter pecan taste. I’ve included notes on the elements right here, and you’ll discover the printable checklist with the complete quantities within the recipe card after the put up.
Butter – Salted or unsalted.
Maple Syrup – You can even use honey or brown sugar, however I like the flavour of actual maple syrup.
Pecans – Chopped uncooked pecans are finest.
Condensed Milk – Ensure that it’s unsweetened (evaporated milk).
Vanilla – Go for pure vanilla extract for the perfect taste.
Heavy Whipping Cream – Full-fat heavy whipping cream will yield the softest, creamiest ice cream. Keep away from low-fat whipping cream as the upper water content material will make your selfmade ice cream icy.
The right way to Make Butter Pecan Ice Cream
This butter pecan ice cream recipe retains the steps tremendous easy. There’s no must prepare dinner eggs for a custard and no must crack out the ice cream maker! Observe the quick step-by-step right here, and scroll all the way down to the recipe card for the printable recipe particulars.
Soften butter with mapple syrup.Add the pecans and stir to coat.
Coat the pecans. Soften butter with maple syrup in a saucepan and get that effervescent over medium-high warmth. Add chopped pecans and stir to coat. As soon as the pecans are toasted and aromatic, set them apart to chill.
Put together the ice cream base.Fold all the things collectively.
Put together the ice cream base. In the meantime, whisk condensed milk with dulce de leche and vanilla. Beat the whipping cream in a separate bowl till it varieties stiff peaks. Slowly fold the whipped cream into the condensed milk combination.
Add the pecans.Stir within the pecans and freeze.
Add the pecans. Afterward, pour the bottom right into a freezer-safe container. Stir the candied pecans into the ice cream, and clean out the highest.
Freeze. Place the ice cream into the freezer, lined, for no less than 4 hours earlier than serving. I often go away it in there in a single day. While you’re prepared, scoop, and revel in drizzled with further dulce de leche.
Recipe Suggestions
Crush up the pecans. For a extra intense pecan taste, toss the coated pecans right into a blender and pulse to your required coarseness earlier than including them to the ice cream base.
Add pecan butter. One other straightforward strategy to enhance the flavour is to fold as much as ¼ cup of pecan butter into the ice cream.
Stir the pecans into the ice cream. When you merely sprinkle the pecans on prime, the ice cream shall be troublesome to scoop.
Chill the ice cream for lengthy sufficient. Strive to not scoop till it’s chilled within the freezer for no less than 4 hours, in any other case the ice cream shall be very mushy. I prefer to make this butter pecan ice cream the day earlier than and let it freeze in a single day.
Serving Strategies
I like to recommend taking this no-churn ice cream out of the freezer about 10 minutes forward of serving in order that it scoops simply. I like my butter pecan ice cream topped with caramel sauce or scooped over a fudgy bourbon pecan brownie for a brownie sundae!
The right way to Retailer No-Churn Ice Cream
Retailer your selfmade ice cream in a shallow container with a tight-fitting lid. I prefer to press a chunk of plastic wrap on to the floor of the ice cream earlier than closing the lid, to maintain it from icing over. Maintain this ice cream within the freezer and revel in it inside 2 weeks for the perfect texture and taste.
This selfmade butter pecan ice cream is mushy and creamy, swirled with dulce de leche and buttery toasted pecans. There’s no churning wanted, so that you may give your ice cream maker the break day!
For the Butter Pecans
3 tablespoons butter
2 tablespoons maple syrup
1/2 cup chopped pecans
For the Ice Cream
14 ounce can of condensed milk
1/3 cup dulce de leche
1 1/2 teaspoons vanilla extract
2 cups heavy whipping cream
Put together the Pecans
Put together the bottom: Add butter and maple butter to a small saucepot. Warmth over medium-high warmth till the butter is melted, and the combination is bubbly.
Coat the pecans: Chop them on a chopping board and add them to the butter combination. Stir the pecans till they’re coated and proceed to prepare dinner till they’re aromatic. Set them apart to chill.
Put together the Ice Cream
Put together the ice cream base: Whisk condensed milk, dulce de leche, and vanilla in a big bowl. In a separate bowl, beat heavy cream till stiff peaks kind.
Assemble the ice cream base: Steadily add whipped cream to the condensed milk, till absolutely integrated. Switch the ice cream base to a freezer-friendly container.
Add the topping: Add the pecans over the ice cream base. Stir the pecans by means of the bottom of the ice cream and clean the highest.
Freezing time: Cowl the ice cream with a plastic warp, then wrap it with aluminum foil. Place the ice cream into the freezer for 4 hours or in a single day.
To serve: Take away the ice cream from the freezer 10 minutes earlier than scooping. Serve ice cream with some caramel topping.
Notes
If you need the extra intense taste of the pecans, add the cooked pecans to a meals processor and course of till you’ve a rough or buttery combination. All of it will depend on the feel you wish to obtain.
You can even add ¼ cup pecan butter to the bottom of the ice cream.
Ensure you stir the pecans by means of the ice cream base. When you go away them simply on prime, you’ll have a tough time scooping the ice cream. Additionally, the pecans is not going to be distributed evenly by means of the ice cream base.
