The word that comes to mind as I begin to describe this Salted Caramel Pecan ‘No Churn’ Ice Cream is…decadence. This ice cream is so rich, creamy and delicious it almost seems impossible that it is made without an ice cream maker!
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Salted Caramel Pecan 'No Churn' Ice Cream in white dishes with ice cream scooper


Well, it’s easy. You use a hand mixer or stand mixer (or even a whisk!) to whip up fresh organic whipping cream, sweetened condensed milk, vanilla etc…  then add any additions you like! In this case I used  salted caramel and pecans. Then pour into a container, cover and freeze for at least four hours. Yep, that’s it. What you end up with is amazingly creamy, delicious ice cream, and no ice cream maker needed!

Salted Caramel Pecan 'No Churn' Ice Cream in white dish with ice cream scoop and gray and white bowl with gold spoon


Need more ‘no churn’ ice cream recipes?

 Check out my “Vanilla Bean” and my “Blueberry Swirl!”

A smiling blond woman holding three ice cream cones

Blueberry Swirl Ice Cream in white serving dish and white heart shaped bowl on white surface



This recipe calls for sweetened condensed milk. Making your own is really easy, but of course you can buy store bought if you prefer. There are some really good organic brands out there! That said, this is how easy homemade sweetened condensed milk is to make: Put milk and organic sugar in a pot, bring to a simmer and leave alone for about 40-50 minutes. You can do whatever you want for that 40 minutes, just check on it here or there. Then cool before using in your ice cream. Easy as pie and you can find the recipe here.

Salted Caramel Pecan 'No Churn' Ice Cream in bowl on saucer with gold spoon

The Salted Caramel:

Again you can make your own (I happen to have a tutorial) or you can buy organic salted caramel sauce from the store, which ever you prefer!

The Recipe: Salted Caramel Pecan ‘No Churn’ Ice Cream!

Tips and what you need: a hand mixer or stand mixer for ice cream base. If you don’t have a mixer you can even whisk cream by hand! To store ice cream I recommend a glass baking dish with lid or Tovolo Ice Cream Containers. I always recommend vanilla paste over extract, it has less alcohol so that vanilla flavor shines through! Plus it gives you those pretty vanilla flecks!

Salted Caramel Pecan 'No Churn' Ice Cream
Prep Time
15 mins
Total Time
4 hrs 15 mins

A rich, creamy, delicious homemade 'no churn' ice cream!

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, kid-friendly recipes, no churn ice cream
Servings: 3 pints
Author: Linda Spiker
  • 1 3/4 cups (14 oz) cold sweetened condensed milk (if making your own, see link above in blog post)
  • 2 cups heavy whipping cream (make sure it's very cold)
  • 1 teaspoon vanilla paste or extract
  • 7.5 oz salted caramel sauce (store bought or see link above to make your own
  • 1/2 cup candied pecans
  1. Place heavy whipping cream and vanilla paste or extract in the bowl of a stand mixer with whisk attachment (or use a bowl and hand mixer)
  2. Beat on med//high speed until soft peaks form (this usually takes 2-3 minutes)
  3. Add cold sweetened condensed milk and mix again until soft peaks form (2 minutes)
  4. Heat salted caramel just enough to make it pourable, add pecans to caramel sauce and stir
  5. Pour sauce into whipped cream mixture and stir gently
  6. Pour into container, cover and place in freezer
  1. Because caramel is heavier than whipped cream it will somewhat sink to the bottom, there is no way to prevent this, so what I recommend is this: after ice cream has been in the freezer for four hours (or overnight) pull it from the freezer and scoop it into another container, mixing it a little, then put back into the freezer.
  2. Ice cream can stay in the freezer for up to 6 weeks

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