No-Churn Salted Caramel & Pecan Ice Cream
Love Ice Cream? Wanna try making some at home? No need to worry you don’t have to rush out to purchase an ice cream maker. No-Churn ice cream is easy to make and does not require expensive unnecessary equipment. All you will need is a cold pan, a mixer, and that all-important freezer. Quick and easy to make this dessert is whipped up fairly quickly and is sure to provide immense satisfaction to ice cream lovers. With Salted Caramel and Pecan, it’s perfect for those who like their sweets mixed with a hint of saltiness.
No-Churn Salted Caramel & Pecan Ice Cream
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
Ice cream is perfect for the summer months as it’s a good way to cool down after a hot summer day. Being able to make it at home means you can have ice cream any time you want and mix up the flavors you like. Fun to serve at Birthday parties and summer BBQ’s this scrumptious dessert is a hit on any occasion.
Salted caramel is sweet, but not too sweet, and has a subtle undertone of bitterness. To make the caramel you will need to slowly simmer a sugar solution over medium-low heat until it turns into a dark amber liquid. While this requires a lot of time and patience, the reward is definitely worth it.
Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
No Churn Salted Caramel & Pecan Ice Cream
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.
Notes
Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.Â
| Nutrition Facts | |
| For a Serving Size of 1 unit (174g) | |
| Calories 540 | Calories from Fat 270 (50%) |
| % Daily Value * | |
| Total Fat 30g | – |
| Saturated fat 12g | – |
| Cholesterol 45mg | – |
| Sodium 290mg | 13% |
| Potassium 410mg | 9% |
| Carbohydrates 61g | – |
| Net carbs 58g | – |
| Sugar 51g | – |
| Fiber 3g | 12% |
| Protein 7g | |
| Vitamins and minerals | |
| Vitamin A 150μg | 17% |
| Vitamin C 0mg | 0% |
| Calcium 200mg | 20% |
| Iron 1.1mg | 14% |
| Fatty acids | |
| Amino acids | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. |
