Prep time: 20 minutes | Freeze time: 12 hours
Indulge in Pecan Perfection: No-Churn Pecan Pie Ice Cream Recipe
Do you find yourself yearning for a delectable sweet treat that combines the comforting flavors of pecan pie with the creamy satisfaction of ice cream? Look no further! We have just the recipe to satiate your dessert desires. This effortless no-churn pecan pie ice cream encapsulates the very essence of a classic pecan pie à la mode, ensuring that every spoonful is a harmonious blend of nutty pecans, sweet brown sugar, and velvety ice cream. Enjoy the flavors of a classic dessert with this easy, no-churn ice cream recipe!
The Allure of Pecan Pie Ice Cream
Pecan pie is an American classic, celebrated for its rich, caramelized pecans nestled within a sweet, gooey filling, all encased in a flaky pastry crust. Pairing it with ice cream is a match made in dessert heaven. Traditionally, you might enjoy a slice of warm pecan pie with a scoop of ice cream on the side. However, we’re about to elevate your dessert game by showing you how to infuse the very essence of pecan pie into your ice cream.
The Blend of Flavors and Textures
Our no-churn pecan pie ice cream combines the best of both worlds: the comforting familiarity of pecan pie and the delightful chill of ice cream. The result? A symphony of flavors and textures that will leave your taste buds dancing in delight. But before we delve into the recipe, let’s take a moment to appreciate what makes this dessert so special.
The crumbled pie crust adds a delightful crunch to every bite, mimicking the pie’s buttery pastry. The pecans, whether roughly chopped halves or cookie pieces, bring their nutty, earthy flavor into play, while the light brown sugar and cinnamon infuse a warm, sweet aroma that evokes the essence of a freshly baked pecan pie. The ice cream base, made creamy with heavy whipping cream and sweetened condensed milk, is the canvas on which these flavors and textures will harmonize.
Crafting Your Pecan Pie Ice Cream
Now that we’ve whet your appetite, it’s time to dive into the details of crafting this scrumptious no-churn pecan pie ice cream. The preparation is relatively quick, with just 20 minutes of active work required, but the anticipation of letting it freeze for 12 hours may test your patience. Trust us; the end result is worth every minute of waiting.
To start, you’ll need a premade pie crust. If you prefer a shortcut, you can opt for a frozen pie crust. Simply remove it from the pan and place it flat on a baking sheet, following the cooking instructions until it turns a golden brown. Allow the pie crust to cool completely before crumbling it into delectable pieces.
While the pie crust cools, you can prepare the pecan mix-in. Gather your pecans, light brown sugar, heavy cream, unsalted butter, cinnamon, and salt. Combine them in a small saucepan over medium heat. As the mixture gently comes to a boil, stir and simmer for about three minutes. Remove it from the heat and let it cool completely. This aromatic blend will become the heart of your pecan pie ice cream, infusing it with the irresistible flavors of pecan pie filling.
Now, it’s time to assemble your ice cream masterpiece. Line a standard-sized loaf pan with parchment paper and set it aside. In a mixing bowl with a whisk attachment, whip the heavy cream until soft peaks form. This step is crucial for achieving the creamy texture that makes ice cream so delightful. Once your cream reaches the desired consistency, fold in the vanilla extract and salt.
Now comes the magic moment. Pour the sweetened condensed milk onto the whipped cream mixture and fold it gently until everything comes together harmoniously. This creamy base serves as the perfect canvas for the pecan pie goodness that awaits.
Don’t forget the star of the show – the crumbled pie crust pieces. Gently fold them into your ice cream base, ensuring they’re evenly distributed, ready to provide that delightful crunch.
To create the perfect pecan pie ice cream, layering is key. Begin by pouring half of the ice cream into the prepared loaf pan. Then, pour half of the pecan mixture onto the ice cream. Take a knife and create large swirls, allowing the pecan mixture to weave its way throughout the ice cream. Finally, pour the remaining ice cream on top and repeat the process with the remaining pecan mixture.
Now, the hardest part – waiting. Freeze your pecan pie ice cream for at least 12 hours before serving. This extended freezing time allows all the flavors to meld together and ensures you get the perfect scoop every time.
Savoring the Delight
As you patiently wait for your no-churn pecan pie ice cream to freeze, you can anticipate the joy of scooping out a creamy, crunchy, and utterly satisfying dessert that brings together the best elements of pecan pie and ice cream. Each spoonful will remind you of cozy holiday gatherings and warm, indulgent desserts. Whether you’re serving it at a special occasion or treating yourself to a midweek pick-me-up, this ice cream is sure to become a favorite.
In conclusion, our no-churn pecan pie ice cream is a dessert dream come true. It’s a testament to the joy of experimentation in the kitchen, where classic flavors are reimagined into something new and delightful. So, gather your ingredients, set aside a few moments for preparation, and let the freezer work its magic. Soon, you’ll be enjoying the delicious, soul-soothing taste of pecan pie à la mode in every luxurious bite of this homemade ice cream. Don’t hesitate to share it with friends and family, and watch as their eyes light up with the same delight that this dessert brings you. Happy scooping!
Ingredients for ice cream mix-ins:
- 1 premade pie crust, baked and crumbled into pieces
- 1 ¾ cups pecans (I do a combination of roughly chopped halves and cookie pieces)
- ¾ cup light brown sugar
- ¾ cup heavy whipping cream
- ½ cup unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Ingredients for ice cream base:
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 14 ounces sweetened condensed milk
- 1/2 teaspoon salt
Instructions:
- If you opted for a frozen pie crust, remove crust from pan and place flat on a baking sheet. Cook per instructions or until golden brown. Allow pie crust to cool completely. Crumble into pieces.
- To prepare the pecan mix-in, place the pecans, light brown sugar, heavy cream, butter, cinnamon, and salt in a small saucepan over medium heat. Bring to a boil. Stir and simmer for 3 minutes. Remove from heat. Allow pecan mixture to cool completely.
- Line a standard size loaf pan with parchment paper and set aside.
- Create your ice cream base. In a mixing bowl with a whisk attachment, whip the heavy cream until soft peaks form.
- Fold in the vanilla extract and salt.
- Pour the sweetened condensed milk on top of the cream mixture and fold gently until everything comes together.
- Fold in the pie crust pieces.
- Pour half of the ice cream into the prepared loaf pan. Pour half of the pecan mixture onto the ice cream. Take a knife and make large swirls to incorporate the mixture throughout. Then, pour the rest of the ice cream on top, and repeat with the remaining pecan mixture.
- Freeze for at least 12 hours before serving.
Enjoy!
