No Churn Butter Pecan Ice Cream

This no churn ice cream doesn't need a machine to create that rich creamy texture with a hint of pecans in every bite.

Course Dessert

Cuisine American

Prep Time 10

Freeze Time 6

Total Time 6 10

Servings

Calories 312kcal

In medium skillet add pecans, butter and sugar and cook over medium heat for 3-5 minutes or until pecans are slightly toasted. Remove from heat and set aside.
With an electric mixer with whisk attachment, whip the heavy cream in a large bowl until stiff peaks form.
In another bowl, mix together the condensed milk, extracts and salt. Gently fold the condensed milk mixture and pecans into the whipped cream until just combined.
Transfer to a 9x5 loaf pan and freeze for at least 6 hours.

If you want lower fat ice cream, replace the heavy cream with half-and-half and use fat-free sweetened condensed milk.
Replace the maple extract with more vanilla extract if you want a more mellow flavor.
Freeze for at least 6 hours so the ice cream has time to freeze and won't melt.