Praline Ice Cream
This homemade Praline Ice Cream combines buttery pecans, brown sugar, vanilla, and swirls of caramel into a rich, creamy Southern-inspired dessert. Best of all, this easy no-churn recipe requires no ice cream maker and delivers classic praline flavor in every scoop.
Servings: 8
Calories: 517kcal
Equipment
- Stand Mixer (or Hand Mixer)
- Reusable Ice Cream Containers (or loaf pan)
Ingredients
- 2 cups Heavy Cream
- 14 oz Sweetened Condensed Milk
- 1 tsp Vanilla Extract (or vanilla paste)
- ⅓ cup Light Brown Sugar
- 1 cup Chopped Pecans
- 2 tbsp Salted Butter
Instructions
- Chop the pecans and set them aside. Pour the sweetened condensed milk into a small bowl and reserve for later.
- In a large mixing bowl, whip the heavy cream and vanilla until stiff peaks form.
- In a saucepan over medium-low heat, brown the butter. Add the chopped pecans and brown sugar, stirring until the sugar melts and coats the pecans. Remove from the heat and stir the mixture into the sweetened condensed milk.
- Gently fold the praline mixture into the whipped cream until combined. Pour one-third of the mixture into a freezer-safe container. Add a small drizzle of caramel sauce. Repeat the layers and finish with additional caramel and pecans on top. Cover and freeze for at least 8 hours before serving. Enjoy!
Notes
- Allow the browned butter pecan mixture to cool slightly before combining with the sweetened condensed milk.
- For a stronger praline flavor, substitute butter pecan extract for vanilla extract.
- Freeze overnight for the best texture and easiest scooping.
- Let the ice cream sit at room temperature for 5 minutes before serving.
- Store in an airtight container to prevent freezer burn.
Nutrition
Calories: 517kcal | Carbohydrates: 40g | Protein: 7g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 82mg | Potassium: 310mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 1mg