Pecan Praline No Churn Ice Cream

The recipe was created by Stacey Mebs of the blog Bake. Eat. Repeat. There are all kinds of great recipes on her site and we guarantee that if you visit her you’re bound to come away with a recipe or two you’ll want to make.

Who knew homemade ice cream could be so simple?

This Pecan Praline No Churn Ice Cream is almost too easy to make. The pecan praline bakes up in just a few minutes and can be cooled in the fridge if you’re in a hurry to get the ice cream in the freezer. The whipped cream-sweetened condensed milk mixture is deliciously simple. Together they create an outstanding ice cream that will have you dizzy with wonder. That’s how we felt anyway when we realized that we could make something this delicious so easily, and without an ice cream maker.  

Pecan Praline No Churn Ice Cream

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This ice cream is truly creamy…artisan-ice-cream creamy…expensive-ice-cream creamy. And the lightly salted pecan praline makes for a perfect pairing of cream and crunch.

• Author: Crosby’s Molasses
• Prep Time: 10 minutes
• Freezing time: 6 hours
• Cook Time: 12 minutes
• Total Time: 6:22
• Yield: 1 liter (1 quart) of ice cream 1x
• Category: Candy & Sweet Treats

Ingredients

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For the praline:

• 2 tablespoons brown sugar
• 2 tablespoons Crosby’s Fancy Molasses
• 1 tablespoon butter, melted
• 1/4 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 cup pecans

For the ice cream:

• 1 can (300 ml) sweetened condensed milk
• 2 tablespoons Crosby’s Fancy Molasses
• 2 cups heavy cream

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Instructions

1. Preheat the oven to 350 F. In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
2. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together the sweetened condensed milk and the molasses. Whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
3. Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours.

Notes

By Stacey at Bake. Eat. Repeat.