No-Churn Salted Caramel Ice Cream with Pecans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy no-churn ice cream swirled with homemade salted caramel sauce and toasted pecans for a sweet-salty treat. This american-inspired desserts ready in about 30 minutes layers (1 can) sweetened condensed milk, heavy cream, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 8 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make the salted caramel, in a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it dissolves and turns a deep amber color, about 6-8 minutes. Remove from heat and carefully whisk in 6 tablespoons unsalted butter until melted and smooth.
  2. Step 2: Slowly stir in 1/2 cup heavy cream (for caramel) and 1/2 teaspoon kosher salt, whisking until the mixture is smooth and thickened. Allow the caramel sauce to cool to room temperature.
  3. Step 3: In a large bowl, whip 2 cups heavy cream with an electric mixer on high speed until stiff peaks form, about 4-5 minutes.
  4. Step 4: Gently fold 14 ounces sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream until fully combined.
  5. Step 5: Fold in 3/4 cup toasted chopped pecans. Pour half the ice cream base into a 9x5-inch loaf pan, drizzle half the cooled salted caramel sauce over it, then pour the remaining ice cream base on top and swirl the rest of the caramel sauce using a knife.
  6. Step 6: Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm before serving.

Frequently asked questions

How long does No-Churn Salted Caramel Ice Cream with Pecans take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Churn Salted Caramel Ice Cream with Pecans?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Churn Salted Caramel Ice Cream with Pecans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Churn Salted Caramel Ice Cream with Pecans for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Churn Salted Caramel Ice Cream with Pecans?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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