No Churn Butter Pecan Ice Cream
No Churn Butter Pecan Ice Cream is easy to make at home without an ice cream machine. It's a simple egg-free vanilla ice cream filled with crunchy candied pecans and the best summer treat. Tastes better than store bought!
Ingredients
- 4 tablespoons salted butter
- 1 cup pecans chopped
- 1 cup white sugar divided
- 3 cups heavy cream
- 1 teaspoon salt
- 2 teaspoons vanilla bean paste or equal amount vanilla extract
Instructions
- If the pecans are not already in small pieces, add them to a food processor to chop. Pulse a few times to get a variety of sizes.
- Add the chopped nuts to a medium skillet with 4 tablespoons of butter and ¼ cup of sugar over medium heat. Stir continuously until butter and sugar forms a crust on the nuts.
- Set the nuts aside to cool.
- Beat the heavy cream in a medium mixing bowl until soft peaks form. Do not over beat or the cream will turn into whipped cream (and then butter if you keep going - you don't want butter!).
- Once soft peaks are formed, add the remaining sugar, vanilla, and salt and beat a bit more, but not too much.
- Fold in the cooled buttered pecans.
- Place butter pecan mixture into an airtight ice cream container and freeze for 6-8 hours or overnight.
Nutrition
Calories: 540kcal | Carbohydrates: 30g | Protein: 4g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 360mg | Potassium: 138mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1494IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.4mg
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