No Churn Butter Pecan Ice Cream

Step 1

In a large bowl, whip heavy cream until stiff peaks are achieved, up to 3 minutes. Set aside.

Step 2

In a separate bowl, add sweetened condensed milk and vanilla extract. Stir to combine. Set aside.

Step 3

In a saucepan over medium heat, add butter and brown sugar. Once melted, add chopped pecans and cinnamon, stirring to coat. Cook for 2-3 minutes, or until pecans begin to look sticky and mixture thickens slightly. Remove from heat and pour pecans into sweetened condensed milk mixture. Stir to combine.

Step 4

Gently fold whipped cream into sweetened condensed milk mixture until fully incorporated. The mixture should look fluffy.

Step 5

Pour mixture into a 9x5 loaf pan (or any container that will hold 6 cups). Cover and freeze immediately for 4-5 hours or until firm. Enjoy!