This no-churn butter pecan ice cream is my selfmade spin on the basic taste. It’s a wealthy, creamy base swirled with dulce de leche and buttery candied pecans. Depart the ice cream maker within the cabinet this time!
Why I Love This Do-it-yourself Butter Pecan Ice Cream
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 residence! This no-churn ice cream recipe is silky clean and creamy, with candy dulce de leche and chopped pecans swirled in each chew. 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, which means you don’t even want an ice cream maker. There’s no churning essential, simply fold the components collectively and freeze!
Easy 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 really like in butter pecan ice cream from my native ice cream parlor.
Substances You’ll Want
For this selfmade recipe, I take advantage of my 2 ingredient ice cream base, with a handful of additional components to recreate the basic butter pecan taste. I’ve included notes on the components right here, and you’ll discover the printable record with the complete quantities within the recipe card after the put up.
Butter – Salted or unsalted.
Maple Syrup – You too can use honey or brown sugar, however I really like the flavour of actual maple syrup.
Pecans – Chopped uncooked pecans are finest.
Condensed Milk – Make sure 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 way to Make Butter Pecan Ice Cream
This butter pecan ice cream recipe retains the steps tremendous easy. There’s no have to prepare dinner eggs for a custard and no have to crack out the ice cream maker! Comply with the brief step-by-step right here, and scroll right 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 the whole lot 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 types 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, coated, for at the least 4 hours earlier than serving. I often depart it in there in a single day. If you’re prepared, scoop, and luxuriate 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 approach to increase the flavour is to fold as much as ¼ cup of pecan butter into the ice cream.
Stir the pecans into the ice cream. In case you merely sprinkle the pecans on high, the ice cream can be tough to scoop.
Chill the ice cream for lengthy sufficient. Attempt to not scoop till it’s chilled within the freezer for at the least 4 hours, in any other case the ice cream can be very smooth. I wish to make this butter pecan ice cream the day earlier than and let it freeze in a single day.
Serving Options
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 really like my butter pecan ice cream topped with caramel sauce or scooped over a fudgy bourbon pecan brownie for a brownie sundae!
The way to Retailer No-Churn Ice Cream
Retailer your selfmade ice cream in a shallow container with a tight-fitting lid. I wish 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. Hold this ice cream within the freezer and luxuriate in it inside 2 weeks for the perfect texture and taste.
This selfmade butter pecan ice cream is smooth and creamy, swirled with dulce de leche and buttery toasted pecans. There’s no churning wanted, so that you can provide your ice cream maker the time without work!
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: Step by step add whipped cream to the condensed milk, till absolutely included. 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 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 would like 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 is dependent upon the feel you need to obtain.
You too can add ¼ cup pecan butter to the bottom of the ice cream.
Be sure to stir the pecans by the ice cream base. In case you depart them simply on high, you’ll have a tough time scooping the ice cream. Additionally, the pecans is not going to be distributed evenly by the ice cream base.
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