No-Churn Salted Caramel Ice Cream With Pecans

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Always wanted to make your own ice cream but thought you couldn’t as you don’t have an ice cream maker? Worry not, we have you covered with this super No-Churn Salted Caramel Ice Cream recipe. Ingredients include sweetened condensed milk, cream, vanilla extract, sugar, butter, salt, and pecans.

Bowl filled with scoops of ice cream Text overlay says"No-Churn Ice Cream Recipe - Salted Caramel & Pecan Flavor". Similar photos of the recipe from various angles are used throughout with different text overlays unless otherwise described.

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No-Churn Salted Caramel Ice Cream

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved. Some images for illustrative purposes.

Have you avoided making ice cream at home because you don’t have an ice cream machine and can’t justify spending money on something you’ll only use once in a while?

If so, you’ll want to give this easy 2-ingredient method inspired by The Kitchn. This recipe builds upon their technique by adding a delectable salted caramel sauce and some chopped pecans.





The results? Fantastic! If you love ice cream and a bit of salt in your snacks, you’ll want to give this one a try!

No Churn Salted Caramel Ice Cream with Pecans Recipe

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.

  • DairyHeavy Cream (Double Cream), Unsalted Butter
  • Sweetened Condensed Milk
  • Pure Vanilla Extractalways buy good vanilla as it really does make a flavor difference.
  • White Sugar
  • Fleur de Sel Saltis a salt that forms a thin, delicate crust on the surface of seawater as it evaporates. It is used as a finishing salt to garnish and flavor food. The name comes from the flower-like patterns of crystals in the salt crust.
  • Pecans

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Homemade No Churn Salted Caramel & Pecan Ice Cream

More Recipes Using Pecans

One of the hero ingredients in this dish is pecans, so here are some more recipes using the same:

More Ice Cream Recipes

Want to try making other ice cream flavors? Check these recipes out next:

A Recipe for No Churn Salted Caramel Ice Cream

How Do I Make No-Churn Salted Caramel Ice Cream?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

No Churn Salted Caramel Ice Cream with Pecans

No-Churn Salted Caramel Ice Cream with Pecans

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 30 minutes

Always wanted to make your own ice cream but thought you couldn’t as you don’t have an ice cream maker? Worry not, we have you covered with this super No-Churn Salted Caramel Ice Cream recipe.

Ingredients

For the Salted Caramel Sauce

  • 1 cup white sugar
  • 2 Tbsp water
  • ½ cup heavy cream (double cream)
  • 4 Tbsp unsalted butter
  • 1 tsp fleur de sel salt

For the Ice cream base

  • 1 (14-oz/400g) can sweetened condensed milk
  • 2 cups cold heavy cream (double cream)
  • 1 tsp pure vanilla extract, optional

Remaining Ingredients

  • 4 oz (100g) chopped pecans

Instructions

  1. 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 a hot liquid.
  2. 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.

    Sugar & Butter in Pan
  3. 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.

    Salted Caramel Sauce
  4. For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
  5. Whip the heavy cream in a large bowl until still peaks form.
  6. 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.
  7. 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.

    Ice Cream in Pan
  8. 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.

    Ice Cream topped with Chopped Pecans & Drizzled with Salted Caramel Sauce
  9. 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. 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 Ice Cream with Pecans

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1520Total Fat: 101gSaturated Fat: 53gTrans Fat: 2gUnsaturated Fat: 42gCholesterol: 259mgSodium: 855mgCarbohydrates: 145gFiber: 3gSugar: 141gProtein: 19g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Special Dinner!

You’ve made the dessert, but what about the rest of the courses?

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There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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