If you love treats and snacks that are slightly sweet and slightly salty, this No-Churn Salted Caramel & Pecan ice cream is a must try! This recipe is easy to make and requires no special equipment.
No-Churn Salted Caramel & Pecan Ice Cream
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Ice Cream Base Ingredients
1x 14oz can sweetened condensed milk
2 cups cold heavy cream
1 tsp vanilla extract (optional)
Salted Caramel Sauce Ingredients
1 cup white sugar
2 tbsp water
½ cup heavy cream
4 tbsp unsalted butter
1 tsp fleur de sel salt
4 oz chopped pecans
Making The 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.
Making The Ice Cream
Pour the sweetened condensed milk into a bowl, adding the vanilla extract if you desire.
Whip the heavy cream in a large bowl with a hand mixer or immersion blender until stiff 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 the remaining whipped cream/condensed milk.
Incorporate the caramel sauce and pecans throughout the ice cream by using a butter knife to make asweeping gestures back and forth across the entire length of the pan.
Cover with wax paper and press down to remove any air pockets. Place in the freezer for a minimum of 6 hours, but preferably overnight.
Serve and enjoy!
This ice cream will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.