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5 from 1 vote

No-Churn Pralines and Cream Ice Cream

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Ice Cream
Servings: 10
Author: Mirlandra Neuneker


To Make Pralines

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup heavy cream
  • 2 Tbsp. butter
  • 1 cup pecans chopped

To Make Ice Cream

  • 2 1/2 cups heavy cream
  • 1 can sweetened condensed milk 14oz
  • 1/2 tsp. vanilla
  • 1/8 tsp. 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.