Creamy Pecan Praline Ice Cream made with crunchy caramelized pecans and a rich vanilla base. A homemade treat that’s indulgent, sweet, and perfect for dessert lovers.
Pecan Praline Ice Cream is a classic Southern-inspired dessert that combines rich, buttery caramelized pecans with a smooth and creamy vanilla base. Every scoop offers the perfect balance of crunchy sweetness and silky texture, making it a truly indulgent treat.
Whether you’re serving it on a hot summer day or pairing it with holiday desserts, this homemade ice cream is sure to impress family and friends.
It’s so simple to make homemade ice cream and more favorites include Cookies and Cream Ice Cream and Butterbeer Ice Cream.
Table of contents
Why We Love This Recipe
- Classic Southern flavors. Buttery caramelized pecans bring a rich, nutty sweetness that pairs perfectly with the creamy vanilla base.
- Crunch meets cream. The contrast of silky ice cream and crunchy praline pecans makes every bite irresistible.
- Homemade indulgence. Made from scratch with simple ingredients an no ice cream maker needed. It tastes fresher and more flavorful than store-bought.
- Versatile dessert. Delicious on its own, in a sundae, or as a topping for pies, brownies, and cakes.
- Crowd-pleasing. A dessert that both kids and adults love, perfect for any gathering.
Ingredients
- Heavy cream. This needs to be really cold. Don’t remove from the fridge until ready to use.
- Sweetened condensed milk. The ice cream gets its sweetness from this.
- Chopped pecans. They should be in pieces that are easy to eat.
- Light brown sugar. Homemade Brown Sugar Recipe
- Cinnamon. Feel free to adjust this to taste.
- Caramel sauce. I like this Homemade Caramel Sauce Recipe.
Get the complete list of ingredients at the bottom of the page.
Variations
- Store-bought candied pecans. Short on time? Swap homemade praline pecans with store-bought candied nuts for convenience without losing flavor.
- Try other nuts. Walnuts, almonds, or even hazelnuts can be candied and used in place of pecans for a different twist.
- Dark brown sugar. Using dark brown sugar instead of light creates a deeper, more robust molasses flavor in the praline coating.
- Chocolate swirl. Fold in ribbons of melted chocolate or hot fudge along with the praline pecans for a more decadent version.
Step By Step Instructions
Step 1. Sauté the pecans. Add the pecans, brown sugar, salt, cinnamon, and vanilla to a large pan.
Step 2. Heat this mixture. Use medium heat, stirring frequently with a wooden spoon, until the brown sugar has melted and coats all the pecans. Set aside.
Step 3. Whip the cream. In a large bowl, whip the heavy whipping cream to stiff peaks. Pour the sweetened condensed milk and use a rubber spatula to gently fold everything together.
Step 4. Swirl the caramel sauce. Swirl throughout the cream and condensed milk mixture.
Step 5. Add the pecans. Let it cool completely and gently stir the candied pecans into the ice cream base.
Step 6. Freeze the ice cream. Transfer the mixture into a metal loaf pan and let it set in the freezer for 4-6 hours.
Enjoy the caramel ice cream. It is effortless to make and tastes fabulous.
Storage
Freezer: Store the ice cream in an airtight, freezer-safe container for up to 2 weeks for the best flavor and texture.
Prevent ice crystals: Place a piece of plastic wrap or parchment directly on top of the ice cream before sealing to reduce ice crystal formation.
Serving tip: Let the ice cream sit at room temperature for 5–10 minutes before scooping so it’s soft enough to serve.
Avoid refreezing thawed ice cream: Scoop only what you plan to serve, as repeated thawing and freezing will make the texture icy.
Pro Tips
- Watch the pecans carefully. When candying pecans, the sugar mixture can burn quickly. Stir constantly and remove from heat as soon as they’re golden and fragrant.
- Don’t swap skim milk. Skim milk won’t work in place of sweetened condensed milk, since the condensed milk provides both sweetness and creaminess.
- Chill equipment and ingredients. For the creamiest texture, make sure your mixing bowls, beaters, and cream are well chilled before whipping.
- Add extra caramel. Drizzle additional caramel sauce over the ice cream before freezing or just before serving for a more indulgent dessert.
- Layer for flavor. Alternate layers of ice cream base with candied pecans and caramel sauce for an even distribution of flavor in every scoop.
More Pecan Desserts
More No Churn Ice Cream Recipes
- Samoa Ice cream recipe
- Pumpkin Ice Cream Recipe
- Pecan Pie Ice Cream Recipe
- Homemade S’mores Ice cream recipe
- Cinnamon Toast Crunch Ice Cream Recipe
I am so excited for you to make this Pecan Praline Ice Cream Recipe. Please leave a comment once you do.
Pecan Praline Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1.5 cups sweetened condensed milk
- 1.5 cups chopped pecans
- 2 Tbsp light brown sugar
- ¼ tsp. salt
- ½ tsp. cinnamon
- 1 tsp. vanilla
- 1/3 cup caramel sauce
Instructions
- Add the pecans, brown sugar, salt, cinnamon, and vanilla to a large pan.
- Heat this mixture over medium heat, stirring frequently, until the brown sugar has melted and coats all the pecans. Set aside.
- In a large mixing bowl, whip the heavy cream to stiff peaks.
- Add the sweetened condensed milk and use a rubber spatula to gently fold everything together.
- Swirl the caramel sauce throughout the cream and condensed milk mixture.
- Gently fold the candied pecans into the ice cream base.
- Transfer the mixture into a metal loaf pan and let it set in the freezer for 4-6 hours.
- Scoop, serve, and enjoy!
Recipe Notes
Use dark brown sugar instead of light to give your ice cream a deeper molasses flavor.
I made this recipe tonight. It’s currently in the freezer so I haven’t really eaten any of it yet… but I knew I was in trouble the minute I licked the spatula after scraping the mixing bowl. LOL Looking forward to tomorrow when it comes out of the freezer and we can actually eat it!
Yes! it’s so good.
Well, it came out of the freezer tonight. But to be honest, it came out this afternoon for a quick taste test when my friend was here. She left with the recipe. And after supper, my hubby requested it for his birthday. IT’S REALLY GOOD!!!!!