Pecan Praline No Churn Ice Cream

Servings: 1 litre of ice cream serving(s)

Prep time: 20 minutes

Total time: 400 minutes

Cooking time: 380 minutes

Take me to the recipe

Pecan Praline No Churn Ice Cream is deliciously simple. No ice cream maker required. Recipe yields a super creamy ice cream studded with decadent salted pecan praline.

You’re either going to love me for posting this recipe, or you’re going to hate me.

(Or maybe a bit of both.)

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This Pecan Praline No-Churn Molasses Ice cream was the winner in the Something Sweet category.

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

Pecan Praline No Churn Ice Cream is deliciously simple. No ice cream maker required. Recipe yields a super creamy ice cream studded with decadent salted pecan praline.

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 I felt anyway when I realized that I could make something this delicious so easily, and without an ice cream maker.  

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.

Pecan Praline No Churn Ice Cream (with molasses) Recipe

By Stacey at Bake. Eat. Repeat.

Yield: about 1 liter (1 quart) of ice cream

Ingredients

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

Directions

  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. 

Here are the other winners in our Summer Barbecue Recipe Contest:

Grilled Nectarine Salad with Chipotle Molasses Dressinggrilled nectarine salad with chipotle molasses dressing

Blueberry Bourbon barbecue Sauceblueberry bourbon barbecue sauce

One more thing…

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2 thoughts on “Pecan Praline No Churn Ice Cream

  1. helen cecckin says:

    How long will that ice-cream last in the freezer?

    1. joanmfrench@gmail.com says:

      how long will it last in freezer

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