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Butter Pecan Ice Cream

Renée G.


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


☆☆☆☆☆ 0 votes

Makes 1 ¾ quarts
15 Min
No-Cook or Other


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  • ·
    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

How to Make Butter Pecan Ice Cream


  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.

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About Butter Pecan Ice Cream

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

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