No Churn Salted Caramel & Pecan Ice Cream

Indulge in the decadent flavors of our No Churn Salted Caramel & Pecan Ice Cream, a delicious homemade treat that requires no ice cream maker or special equipment. This easy-to-make dessert combines the luxurious taste of salted caramel with the delightful crunch of toasted pecans, resulting in a perfectly creamy and satisfying frozen delight.

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With its simple preparation process and customizable mix-ins, this No Churn Salted Caramel & Pecan Ice Cream recipe is sure to become a favorite among friends and family alike. Get ready to enjoy a mouthwatering dessert that offers a perfect balance of sweetness and saltiness, without the hassle of churning!

Why you’ll love this recipe

Incredibly easy to make: No churn ice cream means you don’t need an ice cream maker or any special equipment. Just mix, freeze, and enjoy!
Rich, indulgent flavor: The combination of salted caramel and pecan creates a luxurious taste that satisfies your sweet tooth while providing a hint of saltiness for balance.
Perfectly creamy texture: The no-churn method ensures a smooth, velvety texture that rivals traditional ice cream, without the hassle of churning.
Customizable: You can easily add in other mix-ins or toppings, such as chocolate chips or a drizzle of caramel sauce, to create your own unique version of this delicious treat.

What is ‘no churn’ ice cream?

“No churn” ice cream refers to a method of making ice cream that doesn’t require the use of an ice cream maker or any churning process. This technique allows for a simpler and more accessible way to create homemade ice cream, without the need for specialized equipment.

By using ingredients like sweetened condensed milk and whipped cream, you can achieve a smooth, creamy texture that is comparable to traditional ice cream. Simply mix the ingredients together, add your desired flavors and mix-ins, and freeze until firm. The result is a delightful frozen treat that can be enjoyed by anyone, regardless of their experience in the kitchen.

Ingredients

Condensed Milk: You’ll want sweetened condensed milk for this recipe
Cream: Heavy cream is what you need for the ice cream as well as for the caramel sauce
Pecans: Chop your pecans to add on top of the ice cream
Butter: Use unsalted butter to ensure that the recipe isn’t too sweet

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Here are some alternative ingredients you can use in no churn ice cream recipes:

Condensed milk: You can substitute condensed milk with a combination of evaporated milk and sugar, or use a dairy-free alternative like coconut condensed milk for a vegan option. Another option is to make a simple syrup by boiling equal parts water and sugar, then cooling it before adding it to the mix.
Pecans: If you’re looking for a nut-free alternative or simply want to try a different flavor, you can replace pecans with other nuts such as almonds, walnuts, or pistachios. For a nut-free option, consider using seeds like sunflower seeds or pumpkin seeds, or even dried fruit like raisins or cranberries.
Heavy cream: Instead of heavy cream, you can use full-fat coconut milk (the thick creamy part) or coconut cream as a dairy-free and vegan option. Another alternative is to whip chilled evaporated milk until it reaches a fluffy consistency similar to whipped cream. You can also use a combination of Greek yogurt and milk, or even a non-dairy milk like almond or soy milk, although the texture may be slightly different from traditional no churn ice cream.

Instructions

Step 1: Make the sauce

To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.

Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.

Step 2: Finish the sauce and cool

Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.

Step 3: Start making the ice cream

For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.

Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.

Step 4: Add the whipped cream

Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.

Step 5: Add to the loaf pan

Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.

Step 6: Add the nuts and sauce

Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.

Step 7: Freeze and serve

Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.

Recipe tips

Make homemade salted caramel: For an extra special touch, consider making your own salted caramel sauce from scratch. This allows you to control the flavor and consistency, ensuring a perfect balance of sweetness and saltiness in your ice cream.
Toast the pecans: Before adding the pecans to your ice cream mixture, toast them lightly in a dry pan or oven to enhance their flavor and add a delightful crunch. Be sure to watch them closely to avoid burning.
Chill your mixing bowl: To achieve a better consistency when whipping the heavy cream, place your mixing bowl and whisk attachment in the freezer for 10-15 minutes before using. This helps the cream whip up faster and maintain its structure.
Layer the flavors: When transferring the ice cream mixture to the container for freezing, try layering the salted caramel sauce and pecan pieces throughout the mixture. This creates pockets of flavor and texture, ensuring that every bite is full of delicious salted caramel and crunchy pecans.

Recipe FAQs

Can I make this ice cream dairy-free or vegan?

Yes, you can substitute the sweetened condensed milk with a dairy-free alternative like coconut condensed milk and replace the heavy cream with full-fat coconut milk or coconut cream.

How long does the ice cream need to freeze before it’s ready to eat?

It’s best to freeze the ice cream for at least 6 hours, or ideally overnight, to achieve a firm yet scoopable consistency.

Can I use store-bought caramel sauce instead of making my own?

Absolutely! If you’re short on time or prefer the convenience, store-bought caramel sauce works just as well. Just make sure to choose a good-quality sauce and add salt to taste if necessary.

What other mix-ins can I add to this recipe?

Feel free to get creative with your mix-ins! Some options include chocolate chips, pretzel pieces, crushed cookies, or even a swirl of peanut butter or Nutella.

Can I use a different type of nut or seed in place of pecans?

Yes, you can easily replace pecans with other nuts such as almonds, walnuts, or pistachios, or even use seeds like sunflower seeds or pumpkin seeds for a nut-free option.

Storage & reheating

To store no churn ice cream, follow these steps:

Choose an appropriate container: Use a freezer-safe, airtight container that is large enough to hold the ice cream. Preferably, opt for a shallow and long container as it helps in easier scooping and quicker freezing.
Prevent ice crystals: Before sealing the container with a lid, place a piece of plastic wrap or wax paper directly on the surface of the ice cream. This helps to prevent ice crystals from forming and keeps the ice cream creamy and smooth.
Seal tightly: Secure the container with an airtight lid to keep out any unwanted odors from your freezer and to maintain the ice cream’s freshness.
Store in the coldest part of your freezer: Place the container in the coldest part of your freezer, typically in the back, away from the door. This ensures that the ice cream maintains a consistent temperature and stays firm.
Label and date: To keep track of when you made the ice cream, label the container with the flavor and the date it was prepared. No churn ice cream can be stored for up to 2 weeks, but it’s best enjoyed within a week for optimal flavor and texture.

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Yield: 8 portions