Pecan Pie Ice Cream
Creamy, crunchy, and full of cozy pecan pie flavor, this pecan pie no-churn ice cream is one of the easiest no bake fall desserts you can make. With candied pecans and buttery shortbread folded into a sweet cream base, it’s the perfect frozen treat for your holiday menu.
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.