This Classic Pecan Pie Ice Cream Recipe Is the Dessert of Fall (9 Ingredients) by Ann Marie G. Halstead
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The winter months get us thinking about pecan pie, and the summer months get us thinking about ice cream. But after you taste this easy pecan pie ice cream recipe, you'll be thinking about both year-round. This sweet, creamy homemade ice cream recipe tastes just like pecan pie!
To make this decadent gluten-free pecan pie ice cream you need just a few ingredients. Here's what you need to grab: butter, brown sugar, corn syrup, pecans, vanilla extract, salt, a can of sweetened condensed milk, heavy whipping cream and caramel sauce. The pecan pie swirl cooks in a saucepot for a few minutes before being cooled. While it cools, whip the cream and add the vanilla, sweetened condensed milk and caramel sauce. The two combine and freeze until firm.
You can use the completed ice cream to make an ice cream pie! Spoon it into a graham, pecan or shortbread ready made pie crust and decorate the top with whipped cream and more nuts and caramel sauce.
Serve this low-sodium pecan pie ice cream for dessert throughout the year, or on those special fall and winter holidays like Thanksgiving and Christmas.
Cuisine: American
Prep Time: 15 minutes plus 4 hours to freeze
Cook Time: 5 minutes
Total Time: 4 hours and 20 minutes
Servings: 8
Ingredients
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1/3 cup corn syrup
- 1 cup chopped pecans, plus more for topping
- 1 1/2 teaspoons vanilla (divided)
- large pinch of salt
- 14 ounces (1 can) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1/4 cup caramel sauce or caramel ice cream topping
Here's how to make it:
- Melt the butter in a saucepot. Add the brown sugar and corn syrup. Stir and bring to a gentle boil. Once boiling, remove it from the heat and stir in the pecans, 1 teaspoon of the vanilla and salt. Cool to room temperature. (Try this recipe with almonds, cashews or walnuts.)
- Put the heavy whipping cream and 1/2 teaspoon of vanilla into a mixing bowl. Beat with an electric mixer until soft peaks form. Fold in the sweetened condensed milk and caramel. Add the cooled pecan mixture, stirring, but do not fully incorporate it (you want streaks of the pecan mixture).
- Spread the ice cream into a loaf pan. Top with more pecans and drizzle with caramel sauce. Cover with plastic wrap and freeze for at least 4 hours. The ice cream will keep in the freezer in an airtight container for up to one month.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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