Salted Caramel Candied Pecan “No Churn” Ice Cream

Salted Carmel Candied Pecan Ice Cream, is sweet, creamy and delicious. No-churn vanilla ice cream is dotted with candied pecans and swirls of salted caramel to create a decadent dessert the whole family will love. 

Salted Caramel Candied Pecan “No Churn” Ice Cream

Do you like ice cream? What kind? Today on the menu is salted caramel candied pecan ice cream, tomorrow it might be no-churn chocolate fudge brownie ice cream. Get ready to enjoy a sweet, salty, crunchy, creamy treat.

Don’t have an ice cream maker?  No problem you can still create delicious, creamy ice cream at home. All you need is two ingredients, condensed milk and heavy whipping cream. After combining these two ingredients the possibilities for flavor combinations are endless.

Hot summer days call for no-bake treats and desserts. This no-cook, no-churn ice cream is easy and delicious and will become a family favorite in no time at all.  Move over Häagen–Dazs there is a new ice cream in town. Actually this recipe first appeared in Martha Stewart in 2017 and since then has become more and more popular because of its ease and taste.

What is No-Churn Ice Cream?

No-churn ice cream means it does not require an ice cream maker, or churning or cranking of any kind. It also doesn’t need copious amounts of rock salt and ice or cooking a custard of any kind. All you need is a few simple ingredients and an electric mixer.

How do you Make No-Cook, No-Churn Salted Caramel Candied Pecan Ice Cream?

• Make Candied pecans. I used this candied almond recipe, substituted pecan/omitted the cinnamon, but you can buy them too.
• Make salted caramel, let cool. You can also purchase your favorite caramel sauce at the store.
• Whip the heavy whipping cream with an electric mixer until stiff peaks form
• Add vanilla extract, then slowly add the sweetened condensed milk
• Fold in the nuts.
• Pour half the mixture into the pan, drizzle with caramel, add the rest of the ice cream mixture. Top with more caramel and nuts.
• Freeze 8 hours and enjoy.

Ingredients

• heavy whipping cream
• sweetened condensed milk
• vanilla extract
• candied pecans, homemade or store-bought
• salted caramel, homemade or store bought

How long will No-Churn Salted Caramel Candied Pecan Ice Cream last?

Ice cream  leftovers (if you have any)  can be stored in the freezer for up to 2 months, just make sure to keep it in an air tight container.

The salted caramel can be stored in the refrigerator for up to 4 weeks. It will need to be reheated when you want to use it as it will solidify.

Variations of No-Churn Ice Cream

Have you ever made no-churn ice cream? I’ve been making this no-churn ice cream for years for family and friends and everyone loves it. No one believes it is made with condensed milk and heavy cream or that it is so easy to make.

The best part about this no-cook, no-churn ice cream is that you can make it any time and in any flavor with any add in you like. Chocolate, coffee, vanilla, strawberry, pistachio, peach, chocolate chip, are a just a few favorites. Or go a little wild and make chocolate peanut butter cup and cookie ice cream or mocha fudge with chocolate brown chunks.

You can find more flavor combinations in Easy No-Churn Ice Cream: The ‘No Equipment Necessary’ Guide to Standout Homemade Ice Cream.

For those who have asked my ice cream cone scoop is from the 1990s’, there are a few available on Etsy and Ebay. 

I have to warn you, no-churn ice cream is so easy and so good that you might eat the entire loaf pan yourself. How do I know? I do not like ice cream, in fact I never eat it, unless I make this no-churn version. When I made this salted caramel candied pecan version I ate half of this pan the day I took these photos.

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THAT’S ALL FOR NOW

I hope that you enjoyed my Salted Caramel Candied Pecan “No Churn” Ice Cream. Have you made no-church ice cream yet? What is your favorite no-churn ice cream flavor?

Have a wonderful day and as always, thank you for spending part of it with me.

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Salted Caramel Candied Pecan “No Churn” Ice Cream

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Crunchy candied pecans and salted caramel sauce are swirled through smooth no-churn vanilla ice cream.

• Total Time: 0 hours
• Yield: 8 servings 1x

Ingredients

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Ingredients for Salted Caramel Sauce

2 cups granulated sugar

12 tablespoons unsalted butter, room temperature, cut into pieces

1 cup heavy cream

1 teaspoons fleur de sel or Maldon sea salt or more for your taste

Ingredients for No-Churn Ice Cream Base

1 14 oz. can sweetened condensed milk

2 cups heavy whipping cream

1 teaspoon vanilla extract

1/4 cup candied pecans

1/2 cup of caramel

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Instructions

Directions for Salted Caramel Sauce

Have all of your ingredients ready, once you start making the caramel you have to watch the caramel as it will burn very quickly.

Add the sugar to 2-3 qt. saucepan, place over medium-high heat. Once the sugar starts to melt begin whisking it. The sugar will clump together but keep whisking until it is melted and liquid. Once the sugar is liquid stop whisking. You can swirl the pan to move it around but do not whisk.

Continue to cook the sugar until it turns a dark amber color. Watch it so that it does not burn, it can happen very quickly. Be very careful of the hot sugar mixture so that you do not get burned.

Once the sugar is amber colored carefully add the butter, stir until the butter is melted.

Remove the pan from the heat and carefully add the heavy cream, whisk until smooth and creamy. Then add the fleur de sel or Maldon sea salt and mix well.

Let the caramel cool for 10 minutes then pour into glass jars and continue to cool. Once caramel is at room temperature store in the refrigerator.

Directions for No-churn ice cream

In the bowl of a stand mixer fitted with whisk attachment add the heavy cream and whisk until stiff peaks form, then slowly add in the sweetened condensed milk and mix until incorporated. Add the vanilla extract and mix a moment more.

Stir in 1/4 cup candied pecans.

Instructions for No-churn salted caramel candied pecan ice cream

Line a loaf pan with parchment paper, pour half of the ice cream mixture into the pan, swirl in some of the room temperature caramel, then pour the rest of the ice cream mixture on top. Drizzle and swirl the remaining caramel and top with extra pecans of you like.

Place in the freezer for 8 hours, then enjoy.

Notes

Store bought candied nuts and salted caramel are readily available and can be substituted in this recipe if you do not have time to make homemade.

I used my candied almond recipe but I skipped the cinnamon and substituted pecans

DO NOT use table salt or kosher in the caramel, use fleur  de sel or Maldon.

The recipe for candied pecans makes way more than you need for the ice cream. Use the rest on salads, add to charcuterie boards, enjoy as is or share with friends.

• Author: Elizabeth
• Prep Time: 25 minutes
• Cook Time: 8 hours freeze time
• Category: dessert
• Cuisine: American