No-Churn Salted Caramel Pecan Ice Cream – A Sweet & Salty Delight!
This No-Churn Salted Caramel Pecan Ice Cream- offers a delightful balance of sweet, salty, creamy, and crunchy flavors—all without the need for an ice cream maker! Its light and velvety base is infused with rich homemade salted caramel sauce and crunchy toasted pecans, making for an irresistibly indulgent frozen dessert. With just a handful of simple ingredients, this recipe is an effortless way to enjoy decadent, homemade ice cream whenever you like!
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!