Enjoy all the flavor of pecan pie in this tasty Pecan Pie Ice Cream Recipe. This easy no churn pecan flavored recipe is rich and decadent.
There is so much to love about pecan pie. From the sugary sweet praline pecans to the flaky pie crust and more, pecan pie is a popular dessert.
The flavor can’t be beat. Thanks to this ice cream recipe, you can enjoy all of that great pecan pie flavor in ice cream. I have been making homemade ice cream for at least 15 years and it’s so easy.
If you love Pecan pie or Pecan pie bars, you are going to love this pecan pie ice cream. I have been making Pecan Praline Ice Cream Recipe for years for another treat.
Table of contents
Why This Recipe Works
This easy to make no churn, no egg yolks recipe is quick and simple with lots of natural flavor. The delicious flavor of classic pecan pie is packed into every bite of this ice cream. You don’t need an ice cream maker for this simple recipe.
I love making homemade ice cream and also make Birthday Cake Ice Cream Recipe and Oreo Ice Cream Cake Recipe.
Ingredients
- Butter. Use real butter.
- Brown Sugar. The Best Brown Sugar Substitutes
- Pecans. Roughly chopped.
- Vanilla Extract. Use pure vanilla extract.
- Sweetened condensed milk. This gives the ice cream such a creamy base.
- Heavy Whipping Cream. Chilled before using.
- Caramel Sauce. Store bought or Homemade Caramel Sauce Recipe.
Get the complete list of ingredients at the bottom of the page.
Variations
- Dairy Free. You can use coconut oil and coconut milk to make this recipe dairy free. Also, add ½ cup maple sugar for sweetener since you won’t have the condensed milk.
- Toasted Pecans. The reserved pecans used for topping taste great toasted. It is optional but so delicious. Feel free to do this based on preference.
How to Make Pecan Pie Ice Cream
Step 1. Melt the butter slowly. In a small heavy saucepan over medium-low heat, add the butter and melt it. Then continue to heat, stirring constantly until the butter is slightly brown. Then add in the light brown sugar and salt, light corn syrup.
Step 2. Bring the mixture to a boil. Whisk together and bring the mixture to a low boil stirring occasionally. Once it begins to boil, remove from the heat and stir in the pecans, vanilla extract and salt. Then allow to cool.
Step 3. Beat the cream. Use a stand mixer or hand mixer. Beat together the heavy cream and vanilla extract until the cream forms stiff peaks on high speed. Then gently fold the sweetened condensed milk and the caramel (reserve some for topping) in the whipped cream.
Step 4. Then gently stir the pecan pie mixture into the whipped cream mixture but do not fully combine the 2. You should see streaks of the pecan pie mixture throughout the whipped cream mixture.
Step 5. Spread the mixture into a loaf pan. Top the ice cream with the reserved chopped pecans and caramel sauce. Then freeze for at least 4 hours until firm.
Step 6. Serve the ice cream in cones or a bowl.
Toppings
- Shredded Coconut
- Whipped Cream
- Caramel Sauce
- Sugar Pecans. I love to make Candied Pecans Stovetop Recipe.
Find even more ideas for ice cream toppings.
Storage
Place the ice cream in a freezer container with an airtight lid or cover with plastic wrap. Place a sheet of parchment paper directly on top of the ice cream to prevent ice crystals.
The ice cream will keep covered in the freezer for up to 1 month.
Expert Tips
- Freeze mixing bowl. I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream. This helps the ingredients to beat faster.
- Cold ingredients. It is also helpful to use cold ingredients. The mixture will freeze quicker.
- Don’t overmix. Be careful not to overmix the ingredients so the texture remains light and fluffy.
- Save some caramel and nuts for topping. Before you freeze the mixture, top with the remaining caramel and pecans. Don’t skip this step as it makes the ice cream so decadent.
More Homemade Ice Cream Recipes
- Samoa Ice cream recipe
- Cherry Chocolate Chip Ice Cream Recipe
- Pumpkin Ice Cream Recipe
- Butterfinger Ice Cream Recipe
- Red Velvet Ice Cream
- No Churn Chocolate Ice Cream
Make this easy Pecan Pie Ice Cream Recipe today. I love to hear from you so please leave a comment!
Pecan Pie Ice Cream Recipe
Ingredients
- 2 Tbsp Butter
- 1/3 cup Brown Sugar
- 1/3 cup Corn Syrup
- 1 cup Pecans roughly chopped
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 can sweetened condensed milk 14 oz
- 2 cups Heavy Whipping Cream chilled
- 1/4 cup Caramel Sauce
Instructions
- In a small saucepan over medium heat, add the butter and melt it. Then continue to heat, stirring constantly until the butter is slightly brown.
- Then add in the brown sugar and corn syrup. Whisk together and bring the mixture to a low boil (watch it closely so it doesn’t burn). Once it begins to boil, remove the mixture from the heat and stir in the pecans (reserve some for topping), vanilla extract and salt. Then allow the mixture to cool to room temperature.
- With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.
- Then gently fold the sweetened condensed milk and the caramel (reserve some for topping) in the whipped cream.
- Then gently stir the pecan pie mixture into the whipped cream mixture but do not fully combine the 2. You should see streaks of the pecan pie mixture throughout the whipped cream mixture.
- Spread the mixture into a loaf pan. Top the ice cream with the reserved chopped pecans and caramel sauce. Then freeze for at least 4 hours until firm.
- Serve and enjoy! The ice cream will keep covered in the freezer for up to 1 month.
