Butter Pecan Ice Cream

Renée G.

By
@ReneeCooks

The beauty of this is - "No ice cream maker required."


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Rating:

Comments:

Serves:

Makes 1 ¾ quarts

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

2 cups heavy cream
1 can (14 oz.) sweetened condensed milk
1 to 1 ½ cups chopped pecans, toasted*
3 tablespoons melted butter
1 teaspoon maple extract

Directions Step-By-Step

1
Whip heavy cream until stiff peaks in large mixer bowl.
2
Combine sweetened condensed milk, pecans, butter and maple extract in separate bowl. Mix well. Fold in whipped cream.
3
Pour into 9” x 5” metal loaf pan; cover tightly with foil. Freeze 6 hours or overnight.
4
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from hot pan immediately.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Hashtag: #ice cream