Pecan Pie Ice Cream

This Pecan Pie Ice Cream combines the flavors and textures of a slice of pecan pie in a scoop of vanilla ice cream.

There is so much going on in just one scoop of ice cream.  You’ve got the creaminess of the ice cream base with the crunch of the caramelized pecans and the graham cracker crust.  So sweet and so good!

Best part, this is a no-churn version of the recipe so it’s super simple to make.  That means there is no ice cream maker to clean later.

If you enjoyed the complex flavors of the Pecan Pie Ice Cream, check out the recipe for Chocolate Cookie Dough Ice Cream.

There is no need to run out and buy ice cream if it’s so easy to make it at home with just a few basic ingredients.

Ingredients

For the Pecan Pie Drizzle

• 1/2 cup dark brown sugar
• 1 teaspoon corn starch
• 3 tablespoons of butter
• 1/2 cup light corn syrup
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch of salt
• 3/4 cup chopped pecans
• 1/2 cup graham cracker crumbs (this will be added at the very end)

 For the Ice Cream Base

• 2-1/2 cups heavy cream, cold
• 1 can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons corn syrup

The added corn syrup in the ice cream base will help prevent ice crystals from forming.

Directions

For the Pecan Pie Drizzle

• Pour the 3/4 cup of pecans into a plastic bag.  Crush them with a rolling pin or a measuring cup.  Alternately, you can chop them up on a wooden board with a knife.  Either way, we want them finely chopped.
• Combine 1/2 cup dark brown sugar, corn starch, 3 tablespoons of butter, 1/2 cup of light corn syrup, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt in a heavy bottom sauce pan.
• While stirring with a wooden spoon, cook on low-medium heat for about 7 minutes, or until the mixture is melted and smooth with no lumps.

• Add the finely chopped pecans and raise the heat to medium.  While stirring with a wooden spoon, cook for about 5 more minutes, until the mixture is thick and bubbly.  Remove from the heat.  The mixture will continue to thicken.

• Allow the pecan pie mixture to come close to room temperature before incorporating it into the ice cream base.  You want it to be soft enough to be pliable but not so hot that it melts the whipped heavy cream mixture.

 For the Ice Cream Base

• Refrigerate your bowl for an hour before use.
• In a large bowl, whisk 2-1/4 cups of the heavy cream until stiff peaks form.  You can do this with an electric mixer (recommended) or by using a whisk.  Add the corn syrup and vanilla extract.

• Gradually fold the sweetened condensed milk into the heavy cream.  Sweetened condensed milk is just milk and sugar that have been cooked down into a thick syrup.

• Fold in the pecan mixture along with the graham cracker crumbs into the ice cream base.  Don’t over mix.

At this point, you can taste test and see if you need to add more graham cracker crumbs.  I like that pie-like texture.

• Transfer the ice cream to a freezer safe container.  Refrigerate at least 4 hours.

Print

Pecan Pie Ice Cream

This Pecan Pie Ice Cream has the flavors and textures of a pecan pie in a scoop of ice vanilla cream. This is a no-churn recipe.

Course Dessert

Cuisine American

Keyword Christmas, Ice Cream, Ice Cream Without Machine, No Churn Ice Cream, Thanksgiving

Ingredients

For the Pecan Pie Drizzle

• 1/2 cup dark brown sugar
• 1 teaspoon corn starch
• 3 tablespoons of butter
• 1/2 cup light corn syrup
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 3/4 cup chopped pecans
• 1/2 cup graham cracker crumbs (plus extra as desired)

For the Ice Cream Case

• 2-1/2 cups heavy cream cold
• 1 can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons corn syrup

Instructions

For the Pecan Pie Drizzle

1. Pour the 3/4 cup of pecans into a plastic bag.  Crush them with a rolling pin or a measuring cup.  Alternately, you can chop them up on a wooden board with a knife.  Either way, we want them finely chopped.

2. Combine 1/2 cup dark brown sugar, corn starch, 3 tablespoons of butter, 1/2 cup of light corn syrup, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt in a heavy bottom sauce pan.

3. While stirring with a wooden spoon, cook on low-medium heat for about 7 minutes, or until the mixture is melted and smooth with no lumps.
4. Add the finely chopped pecans and raise the heat to medium.  While stirring with a wooden spoon, cook for about 5 more minutes, until the mixture is thick and bubbly.  Remove from the heat.  The mixture will continue to thicken.

5. Allow the pecan pie mixture to come close to room temperature before incorporating it into the ice cream base. You want the mixture to still be pliable but not hot enough to melt the ice cream base.

For the Ice Cream Base

1. Refrigerate your bowl for an hour before use.

2. In a large bowl, whisk 2-1/2 cups of the heavy cream until stiff peaks form.  You can do this with an electric mixer (recommended) or by using a whisk.  Add the corn syrup and vanilla extract.

3. Gradually fold the sweetened condensed milk into the heavy cream.  

4. Fold in the pecan mixture along with the graham cracker crumbs into the ice cream base.  Don't over mix.
5. Transfer the ice cream to a freezer safe container.
6. Refrigerate at least 4 hours.

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