Description
A rich, creamy, and customizable no-churn ice cream featuring a boozy salted caramel swirl and crunchy toasted pecans. This recipe requires no ice cream maker and delivers restaurant-quality texture with minimal effort.
Ingredients
Scale
- 2 cups heavy whipping cream (cold)
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla bean paste (or pure vanilla extract)
- 1/2 teaspoon fine sea salt
- 1/2 cup heavy cream (for caramel)
- 4 tablespoons unsalted butter (for caramel)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon flaky sea salt (for caramel)
- 1 tablespoon vodka
- 1 cup pecan halves
- 1 tablespoon butter (for toasting pecans)
- 1 tablespoon sugar (optional, for toasting pecans)
Instructions
- Toast the pecans: Heat a skillet over medium heat, add butter and pecans, and toast for 3-4 minutes until nutty and slightly browned. If using sugar, add in the last minute. Cool completely, then chop into bite-sized pieces.
- Make the caramel: In a saucepan, combine granulated sugar, brown sugar, and butter over medium heat. Stir until melted and smooth. Slowly pour in heavy cream while whisking vigorously. Remove from heat and stir in flaky sea salt and vodka. Cool to room temperature.
- Whip the cream: In a large mixing bowl, whip the cold heavy cream on medium-high speed until stiff peaks form.
- Fold in condensed milk: Pour sweetened condensed milk and vanilla bean paste into the whipped cream. Gently fold until just combined, being careful not to deflate the cream.
- Assemble: Pour half the ice cream base into a prepared 9×5 inch loaf pan. Drizzle with half the caramel and sprinkle with half the pecans. Repeat with remaining ingredients.
- Swirl: Use a knife or skewer to gently swirl the caramel into the base for marbled ribbons.
- Freeze: Cover tightly and freeze for at least 6 hours, preferably overnight, until firm.
Notes
Ensure cream is ice-cold for proper whipping. Vodka keeps the caramel soft in the freezer. Let ice cream sit at room temperature for 5-10 minutes before scooping for easier serving. Can be stored in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8
- Calories: 380
- Sugar: 38
- Sodium: 120
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: no-churn ice cream, salted caramel, toasted pecans, dessert, freezer dessert, easy ice cream, gluten-free dessert