Pecan Pie Ice Cream Recipe
Enjoy all of the warm, gooey flavors of pecan pie in the middle of summer with this cool and creamy no-churn Pecan Pie Ice Cream.
Servings: 8
Calories: 569kcal
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- ½ cup light brown sugar
- ½ cup molasses
- 1 cup chopped pecans
Instructions
- Pour the heavy cream into a large mixing bowl and whip it into stiff peaks using an electric hand mixer.
- After the cream reaches stiff peaks, add the rest of the ingredients to the mixing bowl. Use a spatula or large spoon to gently fold the ingredients together until the mixture is blended and the pecans are evenly distributed.
- Transfer your ice cream to a loaf pan about 9x5 inches in size. Cover your ice cream with plastic wrap and allow it to freeze for at least 6 hours.
- Serve and enjoy!
Notes
Pecan pie ice cream will stay good in an airtight container in the freezer for up to 2 months.
Because of the molasses in this pecan pie ice cream, it will take longer than normal to set in the freezer. Just be patient; it should be smooth, creamy and ready to scoop in about 6 hours.
Nutrition
Calories: 569kcal | Carbohydrates: 60g | Protein: 7g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 84mg | Sodium: 91mg | Potassium: 622mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1015IU | Vitamin C: 2mg | Calcium: 244mg | Iron: 2mg