Y’all — to say I’m excited to share this ice cream recipe would be a MAJOR understatement! No Churn Salted Caramel Pecan Brittle Ice Cream couldn’t be easier and the end result surpassed my expectations!! One thing I want y’all to know about all of the recipes I share here on Petite Southern Kitchen. I ONLY post recipes that are fantastic in my opinion, not just “good” or “okay.” I work reallyyy hard to perfect each recipe before officially posting it, because I truly believe that once you try one of my recipes you will keep coming back for more! 🙂
This no churn ice cream is BEYOND easy to make, and the reward is out of this world! I’ve been craving some gourmet ice cream and since we don’t have an ice cream maker I had no other choice but to research “no churn.” I’m SO glad we don’t have a machine because I’m not sure I would have discovered this creamy smooth ice cream!
Want to know what qualifies as a “gourmet” ice cream in my opinion?! Two things — the ice cream itself needs to be super smooth and the “add-ins” need to have a lot of flavor and texture! In this case, the salted caramel and the pecan brittle are a match made in heaven!! I cannot even begin to describe how delicious this duo is! Put it in a waffle cone and BAM! So good!!!
I wanted to include the picture above so y’all could see what the ice cream looks like before you scoop it! Your friends & family are going to go crazy for this! Cannot wait to experiment with other combinations! Bon appétit y’all!
No-Churn Salted Caramel Pecan Brittle Ice Cream
YIELDS 1 1/2 quarts
PREP TIME: 20 MINUTES
FREEZE TIME: 6 HOURS
3 tablespoons unsalted butter, melted
1 cup chopped pecans
2 1/2 tablespoons dark brown sugar
2 cups heavy whipping cream, cold
1 (14 ounce) can sweetened condensed milk
3/4 cup salted caramel topping, such as Smucker’s
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
- Line a cookie sheet with parchment paper and set aside.
- Melt the butter in a large skillet over medium heat.
- Once melted, add the chopped pecans and stir constantly for two minutes.
- Add the dark brown sugar while stirring constantly and cook for two to four minutes. It will caramelize and form a glaze.
- Carefully poor the pecan mixture onto the parchment paper. Pour it in an even layer, but not spread out. You want the brittle to cluster together has it hardens!
- Let cool while you whip up the ice cream.
- In a large bowl, add half of the sweetened condensed milk, vanilla extract, salt, and 1/4 cup caramel topping. Gently fold with a spatula until combined.
- Add the remaining sweetened condensed milk. Fold again to combine and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium speed for 30 seconds. Then increase the speed to high, and beat until stiff peaks form.
- With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.
- Add the pecan brittle, breaking gently with your hands.
- Then add 1/4 cup caramel topping. Gently fold until combined.
- Transfer the cream 2 cups at a time into a freezer safe loaf pan.
- Between every 2 cup addition, drizzle some of the remaining caramel topping. Continue layering the cream and caramel.
- On the very top layer, be sure to drizzle the caramel in one single direction. To achieve the caramel pattern (pictured above) take a toothpick and gently run it through the caramel in the opposite direction.
- Cover with plastic wrap and freeze for six hours, until firm. Make sure there aren’t any air bubbles between the cream and plastic wrap.