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A big beautiful scoop of pralines and cream ice cream sits in a square black dish. It has salted caramel sauce drizzled over it and is surrounded by pecans.
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4.67 from 3 votes

No-Churn Pralines and Cream Ice Cream

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Ice Cream
Cuisine: American
Keyword: no churn ice cream, pralines and cream ice cream, homemade ice cream
Servings: 10
Calories: 475kcal
Author: Mirlandra Neuneker


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.


Store Ice Cream tightly covered in the freezer for a few weeks.


Calories: 475kcal | Carbohydrates: 19g | Protein: 2g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 73mg | Potassium: 104mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg