No-Churn Salted Caramel Ice Cream with Pecans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy no-churn ice cream swirled with homemade salted caramel sauce and toasted pecans for a sweet-salty treat. This American-inspired recipe, ready in about 30 minutes, layers 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.

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