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This Salted Pecan Caramel Ice Cream is the perfect combination of sweet, salty, creamy, and crunchy—all made without an ice cream maker! The smooth and airy ice cream base is swirled with homemade salted caramel sauce and toasted pecans, creating a decadent frozen dessert that rivals any gourmet scoop.
Creamy, Buttery & Loaded with Caramel and Crunch!
With just a few simple ingredients, this recipe is an easy way to enjoy luxurious, homemade ice cream anytime!
Why You’ll Love This Salted Pecan Caramel Ice Cream Recipe
No Ice Cream Maker Required – Just mix, whip, and freeze!
Rich, Creamy & Buttery Texture – Thanks to sweetened condensed milk and heavy cream.
Sweet & Salty Perfection – The homemade salted caramel balances beautifully with crunchy pecans.
Customizable – Add chocolate chips, more nuts, or even a touch of cinnamon for extra flavor.
Better Than Store-Bought! – No preservatives or stabilizers, just pure, homemade deliciousness.
Ingredients You’ll Need 
Ice Cream Base:
1 (14 oz.) can sweetened condensed milk – Adds sweetness and smooth texture.
2 cups cold heavy cream – The key to rich, creamy ice cream.
1 teaspoon vanilla extract (optional) – For extra flavor depth.
Salted Caramel Sauce:
1 cup white sugar – The base for caramelization.
2 tablespoons water – Helps the sugar dissolve evenly. ½ cup heavy cream (warmed slightly) – Prevents curdling and creates a silky sauce.
4 tablespoons unsalted butter – For richness and smooth texture.
1 teaspoon fleur de sel (or flaky sea salt) – Enhances sweetness with the perfect salty touch.
Mix-Ins:
4 oz. chopped pecans (lightly toasted for extra flavor!)
Step-by-Step Instructions For Your Salted Pecan Caramel Ice Cream
Step 1: Prepare the Salted Caramel Sauce
In a small saucepan, heat the ½ cup heavy cream over low heat—just until warm. (This prevents curdling when added to the caramel.)
In a separate heavy-bottomed saucepan, add sugar and water over medium-high heat. Stir to combine, then stop stirring and let it boil.
Watch closely and let it turn a deep amber color—this takes about 5-7 minutes. Do not stir during this stage!
Slowly whisk in the warmed heavy cream (be careful—it will bubble up!).
Remove from heat and stir in butter and salt until fully incorporated.
Transfer to a serving dish or airtight container and let cool while preparing the ice cream.
Pro Tip: Want extra salted caramel? Make a double batch and store leftovers in the fridge for drizzling over desserts!
Step 2: Make the Ice Cream Base 
In a large mixing bowl, pour the sweetened condensed milk and add vanilla extract (if using). Set aside. In a separate large bowl, beat the cold heavy cream on high speed until stiff peaks form. (This creates the airiness and creaminess in the ice cream.) Add a small scoop of whipped cream into the sweetened condensed milk and mix to lighten it. Gently fold in the remaining whipped cream using a spatula, being careful not to deflate the mixture.
Don’t Overmix! Folding gently ensures the ice cream stays light and fluffy.
Step 3: Assemble the Ice Cream 
Pour half of the ice cream mixture into an 8” loaf pan or freezer-safe container. Drizzle cooled salted caramel sauce over the ice cream and sprinkle chopped pecans evenly on top. Pour the remaining ice cream mixture over the pecans and caramel. Using a butter knife, gently swirl the caramel and pecans into the ice cream base by dragging the knife through the mixture in a back-and-forth motion.
Want more caramel flavor? Save some caramel sauce for extra drizzling before serving!
Step 4: Freeze & Serve 
Cover with wax paper or plastic wrap, pressing down lightly to prevent ice crystals. Freeze for at least 6 hours, but preferably overnight, for the best texture. When ready to serve, let the ice cream sit at room temperature for 5 minutes before scooping. Serve with extra caramel drizzle, chopped pecans, or a pinch of flaky salt!
Serving Tip: Want an ice cream sundae? Top with whipped cream, chocolate sauce, or a sprinkle of crushed cookies!
Perfect Pair With Salted Pecan Caramel Ice Cream
Warm Apple Pie – The ultimate sweet & salty combo!
Brownies – Serve over warm, fudgy brownies for contrast.
Pancakes or Waffles – Turn breakfast into dessert heaven! Try this Authentic Ghanaian Pancakes I am sure you will love it.
Cookies – Make a Salted Caramel Pecan Ice Cream Sandwich!
Amazon Finds: Essential Ice Cream-Making Tools 
Electric Hand Mixer – Perfect for whipping cream quickly. Mixing Bowl Set – Ideal for combining ingredients with ease. Bread Pan (for freezing) – Keeps ice cream frozen evenly. Vanilla Bean Pods – For pure, rich vanilla flavor. Ice Cream Scoop – Ensures perfect scoops every time!
Nutritional Value (Per Serving, Approximate)
- Calories: 350 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Sodium: 150mg
- Sugar: 36g
Healthier Option: Use low-fat condensed milk and replace half the heavy cream with Greek yogurt.
Pro Tips for the Best Salted Pecan Caramel Ice Cream
Use Cold Heavy Cream – Helps it whip up faster and hold its shape.
Don’t Overmix – Gently fold the whipped cream into the condensed milk for a light and airy texture.
Toast the Pecans – Lightly toast pecans to enhance their nutty flavor and add extra crunch!
Let the Ice Cream Soften Before Scooping – Allow it to sit for 5 minutes at room temperature for easy scooping.
Extra Caramel? Store leftover salted caramel in the fridge for drizzling over coffee, pancakes, or desserts!
Final Thoughts
This No-Churn Salted Caramel & Pecan Ice Cream is a creamy, dreamy, sweet-and-salty masterpiece! Whether you’re making it for a summer treat, a holiday dessert, or just because, it’s a foolproof, easy-to-make recipe that everyone will love.
Try this recipe today and enjoy the perfect mix of caramel, crunch, and creaminess!
If you want another ice cream recipe try this one Homemade Salted Caramel Pecan Ice Cream. No Churn, No Fuss!
Now It’s Your Turn!
Tried this recipe? Let me know how it turned out! Share with family & friends who love ice cream! Bookmark for your next homemade ice cream session!
Enjoy your Salted Pecan Caramel Ice Cream!
No-Churn Salted Caramel Pecan Ice Cream – A Sweet & Salty Delight!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Heavy-bottomed saucepan
- Whisk & spatula
- 8” loaf pan or freezer-safe container
- Butter knife (for swirling caramel & pecans)
Ingredients
Ice Cream Base:
- 1 (14 oz.) can sweetened condensed milk
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract (optional)
Salted Caramel Sauce:
- 1 cup white sugar
- 2 tablespoons water
- ½ cup heavy cream (warmed slightly)
- 4 tablespoons unsalted butter
- 1 teaspoon fleur de sel (or any flaky sea salt)
Mix-Ins:
- 4 oz. chopped pecans (lightly toasted for extra flavor!)
Instructions
Step 1: Prepare the Salted Caramel Sauce
- In a small saucepan, heat the ½ cup heavy cream over low heat—just until warm. (This prevents curdling when added to the caramel.)
- In a separate heavy-bottomed saucepan, add sugar and water over medium-high heat. Stir to combine, then stop stirring and bring to a boil.
- Let the mixture boil until it turns a deep amber color. Watch closely to prevent burning.
- Slowly whisk in the warmed heavy cream—it will bubble up, so be careful!
- Remove from heat and stir in butter and salt until fully incorporated.
- Transfer to a serving dish or airtight container and let cool while preparing the ice cream.
Step 2: Make the Ice Cream Base
- In a large mixing bowl, pour the sweetened condensed milk and add vanilla extract (if using). Set aside.
- In a separate large bowl, beat the cold heavy cream on high speed until stiff peaks form. (This gives the ice cream its airy, creamy texture.)
- Add a small scoop of whipped cream to the sweetened condensed milk and mix to lighten it.
- Gently fold in the remaining whipped cream using a spatula, being careful not to deflate the mixture.
Step 3: Assemble the Ice Cream
- Pour half of the ice cream mixture into an 8” loaf pan.
- Drizzle cooled salted caramel sauce over the ice cream and sprinkle chopped pecans evenly on top.
- Pour the remaining ice cream mixture over the pecans and caramel.
- Using a butter knife, gently swirl the caramel and pecans into the ice cream base by dragging the knife through the mixture in a back-and-forth motion.
Step 4: Freeze & Serve
- Cover with wax paper or plastic wrap, pressing down lightly to prevent ice crystals.
- Freeze for at least 6 hours, but preferably overnight, for the best texture.
- When ready to serve, let the ice cream sit at room temperature for 5 minutes before scooping.
- Enjoy with extra caramel drizzle, chopped pecans, or a pinch of flaky salt!
Notes
Pro Tips for the Best No-Churn Ice Cream
Use cold heavy cream – This helps it whip up faster and hold its shape.
Don’t overmix – Gently fold the whipped cream into the condensed milk to keep the texture light and airy.
Toast the pecans – Lightly toasting them enhances their nutty flavor and adds extra crunch!
Let the ice cream soften before scooping – Allow it to sit for 5 minutes at room temperature for easy scooping and a creamier texture.
Extra caramel? Store leftover salted caramel in an airtight container in the fridge for up to a week and use it for topping desserts, coffee, or pancakes!