No-Churn Vanilla Bean Ice Cream with Honey and Toasted Pecans

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A creamy no-churn vanilla bean ice cream sweetened with honey and studded with crunchy toasted pecans for texture and warmth. This recipe, ready in about 20 minutes, layers heavy whipping cream, sweetened condensed milk, vanilla bean paste 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 320 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.

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 tbsp vanilla bean paste
• 3 tbsp honey
• 1/2 cup pecans, chopped
• 1 tbsp unsalted butter

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Instructions

1. Step 1: In a medium skillet, melt 1 tbsp unsalted butter over medium heat. Add 1/2 cup chopped pecans and toast, stirring frequently, for 3-4 minutes until fragrant and golden. Remove from heat and let cool.
2. Step 2: In a large bowl, using a hand mixer, whip 2 cups heavy whipping cream on high speed until stiff peaks form, about 3-4 minutes.
3. Step 3: Gently fold 1 can (14 oz) sweetened condensed milk, 1 tbsp vanilla bean paste, and 3 tbsp honey into the whipped cream until fully combined.
4. Step 4: Fold in the cooled toasted pecans evenly.
5. Step 5: Transfer mixture to a 9x5-inch loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
6. Step 6: Scoop and serve cold, garnished with extra toasted pecans if desired.