Pralines and Cream Ice Cream (sometimes confused with Butter Pecan Ice Cream) was a favorite of my grandmothers. The sweet, candy coated pecans make a delicious buttery crunch in rich vanilla ice cream.
I love homemade ice cream but I used to feel it was too much hassle by far. Besides, my kitchen cabinets are exploding with equipment and tools. There is no room for a giant ice cream maker which is going to get used less than once a month. Ok, less than three times a year?
The Beauty of No Churn Ice Cream
The No-Churn ice cream trend is a wonderful answer to this situation and the reason I whip up homemade ice cream from scratch all the time now. You really can’t beat the “wow” factor of presenting somebody with a perfectly churned scoop of your homemade best and explaining you don’t own a machine.
The best part of all is I know what went into the food. I chose the ingredients. I got to add whatever I wanted to flavoring and I know it is going to be creamy because I added actual cream – not milk and a seaweed thickener.
Making Pralines and Cream No Churn Ice Cream
Unlike other no-churn ice creams, this version of Pralines and Cream Ice Cream will take you almost 20 minutes to get into the freezer because you are going to make the pralines from scratch. It is easy – you just stir the candy for a few minutes on the stove before making the base. My only problem is not eating all the pralines before I add them to the ice cream!
The Best Easy Homemade Sauces for Ice Cream
More No Churn Ice Cream Recipes
No-Churn Pralines and Cream Ice Cream
To Make Pralines
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/4 cup heavy cream
- 2 Tablespoons salted butter
- 1 cup pecans chopped
To Make Ice Cream
- 2 1/2 cups heavy cream (40% fat preferred)
- 1 can sweetened condensed milk 14oz
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Lay a piece of parchment paper on a cutting board and set aside.
- Combine the brown sugar, white sugar, 1/4 cup cream and butter in a heavy bottom pan or skillet with a wide bottom (10"-12" is best) over medium heat.
- Bring to a boil and cook for 3 minutes, stirring with a long handled wooden spoon. The sauce will be thick, bubbly, and smell like caramel.
- Stir pecans in with a wooden spoon and remove from heat. Stir an additional 20-40 seconds until candy starts to firm up into clumps.
- Quickly spared on parchment paper to cool.
- In the bowl of a stand mixer fitted with a whisk combine 2 1/2 cups cream, sweetened condensed milk, vanilla and salt. Whip on high for 2 minutes until the mixture is thick and the beater is leaving a ribbon pattern in the ice cream.
- Crumble the praline candy into the cream mixture and turn the mixer on low to stir it in.
- Pour ice cream into your favorite freezer container and freeze until solid. I fill two bread pans about half full and it takes 6 hours. The more shallow the container, the faster the ice cream will freeze.
- Serve with salted caramel sauce or hot fudge sauce as desired.