butter pecan ice cream
The beauty of this is - "No ice cream maker required."
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yield
serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For butter pecan ice cream
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2 cups heavy cream
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1 can (14 oz.) sweetened condensed milk
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1 to 1 ½ cups chopped pecans, toasted*
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3 tablespoons melted butter
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1 teaspoon maple extract
How To Make butter pecan ice cream
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1Whip heavy cream until stiff peaks in large mixer bowl.
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2Combine sweetened condensed milk, pecans, butter and maple extract in separate bowl. Mix well. Fold in whipped cream.
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3Pour into 9” x 5” metal loaf pan; cover tightly with foil. Freeze 6 hours or overnight.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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