Pecan Caramel Ice Cream

Pecan Caramel Ice Cream

3 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    6 h 30 m
rlt11_NMC
Recipe by  rlt11_NMC

“This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 quarts

ADVERTISEMENT

Directions

  1. Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
  2. Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
  3. Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
  4. Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
  5. Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Share It

Reviews (3)

Rate This Recipe
*~Lissa~*
2

*~Lissa~*

Too sweet, the condensed milk taste is rather strong, and the texture just isn't right. I made this in my counter-top ice cream maker and after the churn cycle, it was still rather runny so I put it in the freezer to set. After 7 hours, it still did not have a good ice cream consistency. I think we will probably be throwing the rest of this out because it's syrupy tasting and not creamy. I make ice cream quite often, but this is one recipe I will not be using again, sorry.

TreyP
2

TreyP

I love ice cream and my ice cream maker gets used 2-3 times a week if not more. I made this recipe and it was a huge hit at my house! I have never seen ice cream disappear that fast. What are you waiting for? Try it!

Larry
0

Larry

I made this recipe and then put it in the freezer to rippen and it came out perfect and everybody who has eaten loved it

More Reviews

Similar Recipes

Butter Pecan Ice Cream
(110)

Butter Pecan Ice Cream

Cake Batter Ice Cream
(98)

Cake Batter Ice Cream

Caramel Macchiato Ice Cream
(81)

Caramel Macchiato Ice Cream

Vanilla Ice Cream III
(46)

Vanilla Ice Cream III

Richer Than Rich German Chocolate Ice Cream
(17)

Richer Than Rich German Chocolate Ice Cream

How to Make Vanilla Ice Cream
(9)

How to Make Vanilla Ice Cream

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Caramel Macchiato Ice Cream

>

next recipe:

Butter Pecan Ice Cream from Eagle Brand(R)