No-Churn Salted Caramel & Pecan Ice Cream Recipe

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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 Recipe

No-Churn Salted Caramel & Pecan Ice Cream

Equipment Needed

Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.


Ingredients

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

Other Ingredients

4 oz chopped pecans

No-Churn Salted Caramel & Pecan Ice Cream Recipe

Instructions

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!

Storage

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.

No-Churn Salted Caramel & Pecan Ice Cream Recipe

No-Churn Salted Caramel & Pecan Ice Cream

No-Churn Salted Caramel & Pecan Ice Cream Recipe

Instructions

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! Storage 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.

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    15 comments

    Glenda Cates August 2, 2018 - 8:53 am

    This is something both my husband and daughter would enjoy as it has Carmel in it and Imay make it this week to surprise my hubby who has been working a lot of overtime this past week.

    Reply
    Alli Smith August 2, 2018 - 9:46 am

    I make several types of no-churn ice cream but I’ve never made salted caramel and pecan. It looks so good and I want to try your recipe soon. I can’t wait to taste it!

    Reply
    Jeanette August 2, 2018 - 10:24 am

    Oh my gosh I think I need to make this right now. It is only morning but I’m thinking that ice cream is a good breakfast item LOL.

    Reply
    Amber Myers August 2, 2018 - 10:46 am

    I am so going to try this. I just love homemade ice cream. This sounds like a great flavor.

    Reply
    candy August 2, 2018 - 11:26 am

    Now this is one type of ice cream I could make and enjoy all to myself. But I will share with the rest of the family. Love pecan and salted carmel.

    Reply
    Tasheena August 2, 2018 - 2:05 pm

    I love ice cream, I can’t wait to try this recipe at home. I know my family is going to love it.

    Reply
    Jenn @ EngineerMommy August 2, 2018 - 5:24 pm

    Salted caramel is one of my fave flavors of all time. I never thought of making my own. I totally want to make this.

    Reply
    Catherine Shane August 2, 2018 - 6:17 pm

    It’s perfect for me! Icecream is my all time favorite but this recipe is unique as the sweetness and salty taste combined together.

    Reply
    Angela Ricardo Bethea August 3, 2018 - 1:26 am

    Now that’s one interesting flavor for an ice cream. I bet it would taste amazing.

    Reply
    Chubskulit Rose August 3, 2018 - 6:17 am

    Wow this looks and sounds divine. My husband would love this, he loves caramel flavor in an ice cream.

    Reply
    Ricci August 3, 2018 - 6:46 am

    This ice cream has two of my very favorite ingredients in it, salted Carmel and pecans! YUM!! Thanks for this recipe!

    Reply
    Carol Cassara August 3, 2018 - 8:47 am

    I’m a huge fan of salted caramel ice cream and i think the pecans are a wonderful addition to it as well. Thanks for the no churn recipe! I’d love to give this a try!

    Reply
    Sara Welch August 3, 2018 - 3:49 pm

    This is my favorite flavor of ice cream! I would really enjoy a scoop or two of this!

    Reply
    Rachel August 3, 2018 - 10:57 pm

    This looks the amazing. I am intrigued by the no-churn aspect of this ice cream.

    Reply
    pat. August 7, 2018 - 11:27 am

    I love ice cream!

    Reply

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