NO-COOK, HOMEMADE BUTTER PECAN ICE CREAM

No-Cook, Homemade Butter Pecan Ice Cream image

My favorite homemade ice cream recipe. An easy no-cook ice cream recipe that will satisfy your sweet tooth without the hassle of an egg recipe.

Provided by Jim79

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 2h57m

Yield 16

Number Of Ingredients 10

Ingredients

2 (14 ounce) cans sweetened condensed milk
2 cups whole milk
1 (14 ounce) can evaporated milk
1 cup heavy whipping cream
¼ cup white sugar
3 tablespoons molasses
4 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon salt
1 pound pecans

Steps:

Combine sweetened condensed milk, whole milk, evaporated milk, cream, sugar, molasses, and vanilla extract together using a whisk in a large bowl, taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.
Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant, about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.
Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes), stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid, at least 2 hours.

Nutrition Facts : Calories 520.4 calories, Carbohydrate 40.9 g, Cholesterol 58.7 mg, Fat 37.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 12.3 g, Sodium 283.8 mg, Sugar 37 g