One of my favorite indulgences is really good ice cream. It can be any flavor but I really love a good butter pecan with caramel sauce. This No Churn Salted Caramel Ice Cream Recipe is a great replacement.
Making ice cream can be a fun project. Many people, though, are hesitant because there’s so much work, or they don’t have an ice cream maker. Never fear, you can make ice cream at home without an ice cream machine.
Have you avoided making ice cream at home because you don’t have an ice cream maker and you can’t justify buying another piece of kitchen equipment you’ll only use on occasion?
If so, you’ll want to give this easy 2-ingredient method a try. The Salted Caramel Pecan flavor is especially good if you like a little salty-sweet flavor in your desserts.
- 1 14-oz. can sweetened condensed milk
- 2 cups cold heavy cream
- 1 t. vanilla extra [optional]
- 1 cup white sugar
- 2 T. water
- ½ cup heavy cream
- 4 T. unsalted butter
- 1 t. fleur de sel salt
- 4 oz. chopped pecans
- Add heavy cream to a small saucepan and set the heat to low. We want to slightly warm the cream, as you don’t want to add a cold dairy product to hot liquid.
- Over medium-high heat, add the sugar and water to a separate heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
- 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.
- 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 stiff peaks form.
- Add one scoop of the whipped cream to the bowl of condensed milk and mix it in.
- 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.
- Pour half of the whipped cream/condensed milk mixture into an 8-inch 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.
- Use a table knife to incorporate the caramel sauce and pecans throughout the ice cream by making sweeping “cuts” back and forth across the entire length of the pan. Similar to how you would swirl a cake.
- 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.
See how easy that is to make? It’s practically foolproof, and takes almost no time, This is a great weekend project with kids, too. Ooohhh…science! Plus you get a treat at the end!