Salted Caramel Pecan 'No Churn' Ice Cream




Yield 3 pints

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


1 3/4 cups (14oz) cold sweetened condensed milk (if making your own, see link above in blog post)

2 cups heavy whipping cream, 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


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)

Beat on med//high speed until soft peaks form (this usually takes 2-3 minutes)

Add cold sweetened condensed milk and mix again until soft peaks form (2 minutes)

Heat salted caramel just enough to make it pourable, add pecans to caramel sauce and stir

Pour sauce into whipped cream mixture and stir gently

Pour into container, cover and place in freezer


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.

Ice cream can stay in the freezer for up to 6 weeks

Courses Dessert

Recipe by The Organic Kitchen Blog and Tutorials at