If you love the flavor of pecan pie but do not want the hassle of baking one, this pecan pie no-churn ice cream is a great way to enjoy the flavor without the effort. It has all the cozy, nutty sweetness of a classic pie in an easy frozen treat that requires no oven time. This is one of those no bake fall desserts that comes together in minutes and then chills while you focus on everything else. If you’re planning simple Thanksgiving desserts for your family or want unique Thanksgiving desserts to share at a holiday party, this ice cream will stand out.
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Ingredients for Pecan Pie No-Churn Ice Cream
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream (cold)
- 1 teaspoon vanilla extract
- 1 ½ cups candied pecans (chopped)
- 1 1/2 cups shortbread cookies (roughly chopped — see note in instructions)
How to Make Pecan Pie No-Churn Ice Cream
1. Prep the mix-ins:
Roughly chop the shortbread cookies into bite-size pieces (a bit bigger than the size of a chocolate chip to a grape half). Do not worry if some pieces crumble; the mix of chunks and crumbs adds great texture throughout the ice cream. If your candied pecans are not pre-chopped, chop them as well.
2. Whip the cream base:
In a large mixing bowl, whip the heavy cream and vanilla until stiff peaks form.
3. Fold together:
Gently fold the sweetened condensed milk into the whipped cream until just combined.
4. Add the mix-ins:
Fold in the candied pecans and the prepared shortbread cookie pieces.
5. Freeze:
Spread the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
6. Serve:
Let the ice cream sit at room temperature for 5 minutes before scooping. Enjoy as is, or drizzle with caramel sauce for an extra pecan pie touch.
Pro Tips for the Best No-Churn Ice Cream
- Use homemade candied pecans: They bring that perfect sweet crunch without a ton of extra work. Just heat ½ cup brown sugar, 3 tablespoons butter, and 2 tablespoons heavy cream in a skillet until bubbly. Toss in 1 ½ cups chopped pecans, stir to coat, then spread on parchment paper and let cool until hardened. It’s worth it!
- Don’t skip the shortbread: It adds the same buttery richness you’d get from a classic pecan pie crust, making this one of those no bake fall desserts that actually tastes like pie.
- Mix-ins matter: A balance of bigger cookie chunks and fine crumbs gives the ice cream both crunch and buttery flavor swirled throughout.
- Make ahead carefully: This ice cream can be made several days before Thanksgiving; just cover tightly and store in the freezer. Keep in mind that the more often the ice cream is softened and refrozen, the harder the texture will become. Let it sit out briefly before scooping, but avoid letting it melt completely.
FAQs
Can I use a real pecan pie instead of candied pecans and cookies?
Yes! If you have leftover pecan pie, you can crumble it and fold it right into the base. It will be softer than candied pecans, but still delicious.
What if I can’t find candied pecans?
No worries. You can make your own in minutes by heating ½ cup brown sugar, 3 tablespoons butter, and 2 tablespoons heavy cream in a skillet until bubbly. Toss in 1 ½ cups pecans, stir to coat, then spread on parchment paper and let cool until hardened.
Can I use store-bought shortbread cookies?
Absolutely. Store-bought shortbread cookies work perfectly here. Thick biscuits like Walker’s can be chopped into chunks, while thinner styles like Lorna Doone will crumble more easily and blend into the ice cream base. Either way, you will get that buttery pie crust flavor.
Do I need to let it sit out before scooping?
Yes, it is best to let the ice cream sit on the counter for about 5 minutes before scooping. This softens it slightly and makes it easier to serve.
This pecan pie no-churn ice cream is a fun twist on a holiday classic and one of the easiest no bake fall desserts you can make. With just a few ingredients and no oven time, you get all the flavors of pecan pie in a creamy frozen treat. Whether you add it to your list of simple Thanksgiving desserts or serve it as something special that stands out on the table, it is sure to be a hit with family and friends. Scoop it up, drizzle with caramel if you like, and enjoy a taste of pecan pie in every bite. Save this recipe for your holiday menu.
Pecan Pie Ice Cream
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tsp vanilla
- 1 1/2 cups candied pecans chopped
- 1 1/1-2 cups shortbread cookies roughly chopped
Instructions
- Roughly chop the shortbread cookies into bite-size pieces (a bit bigger than the size of a chocolate chip to a grape half). If your candied pecans are not pre-chopped, chop them as well.
- In a large mixing bowl, whip the heavy cream and vanilla until stiff peaks form (2-3 minutes typically)
- Gently fold the sweetened condensed milk into the whipped cream until just combined.
- Fold in the candied pecans and the prepared shortbread cookie pieces.
- Spread the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap (or a lid if your container has one) and freeze for at least 6 hours or overnight until firm.
- Let the ice cream sit at room temperature for about 5 minutes before scooping. Enjoy as is, or drizzle with caramel sauce for an extra pecan pie touch.
