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🍨🥄 Dive into summer with our No-Churn Salted Caramel & Pecan Ice Cream! No ice cream maker needed, just creamy, dreamy bliss in every scoop! 😋🌞
No-Churn Salted Caramel & Pecan Ice Cream
Have you ever wanted to whip up homemade ice cream but don’t have an ice cream maker? Well, I’ve got fantastic news for you! Our No-Churn Salted Caramel & Pecan Ice Cream is here to change your mind and show you how effortless making ice cream can be, even without fancy equipment. Why buy another bulky kitchen gadget when you can achieve creamy, dreamy results with just a couple of basic ingredients and a freezer?
Inspired by a brilliant technique from the kitchn.com, this recipe takes the simplicity of the two-ingredient method and elevates it with a luxurious twist of homemade salted caramel and hearty, chopped pecans. The blend of sweet, buttery caramel with a touch of salt, combined with the crunch of pecans, makes each bite a delightful treat. It’s an indulgent concoction that hits all the right notes of flavor and texture.
And let me tell you, the results are absolutely fantastic! Whether you’re an ice cream aficionado or just someone who enjoys a sweet and salty snack, this recipe is bound to impress. It’s perfect for summer gatherings, cozy nights in, or whenever you need a little pick-me-up. So, grab your mixing bowl—no ice cream maker needed—and let’s make some magic happen. Trust me, once you try this, you’ll want to keep a batch in your freezer at all times!
Ingredients:
Ice cream base:
1 14-oz. can sweetened condensed milk
2 cups cold heavy cream
1 t. vanilla extra [optional]
Salted Caramel Sauce:
1 cup white sugar
2 T. water
½ cup heavy cream
4 T. unsalted butter
1 t. fleur de sel salt
Other:
4 oz. chopped pecans
How to Make Gluten Free No-Churn Salted Caramel & Pecan Ice Cream
- To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
- Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
- Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
- For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
- Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
- Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
- Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
- Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
- Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
