praline ice cream

Smooth, creamy, no-churn vanilla ice cream filled with pecan praline pieces and swirled with salted caramel sauce makes this Pecan Praline Ice Cream a must all year round.

Pecan Praline and Cream Ice Cream Recipe

110 g pecan halves

brown sugar

80 ml double cream (heavy cream)

g unsalted butter

tsp vanilla extract

600 ml double (heavy cream)

can condensed milk (14 ounces 307 milliliters can)

vanilla bean paste

150 g salted caramel sauce (store-bought

Toast the pecans. Preheat the oven to 180°C (350°F). Lay the pecan halves on a baking tray lined with parchment paper. Bake pecans in the oven for 5 to 8 minutes until golden brown. Set parchment paper-lined baking tray aside. Coarsely chop the pecans.

Heat up the sugar and cream. In a heavy-based saucepan set over medium heat, add brown sugar and cream; stirring frequently. Attach a candy thermometer to the side of the pan.  Once the mixture starts to bubble stir constantly; scraping the sides and bottom so nothing sticks or burns.  Stir the mixture constantly until the temperature reaches the softball stage at 115°C (240°F) degrees.

Add the butter and pecans. Remove the pan from the heat and add the butter. Stir constantly until the butter is melted and is fully combined into the caramel- this can take a minute of vigorous stirring for it to combine fully. Add the vanilla and pecan pieces and stir until coated.

Layout pecans on a tray and let them harden. Spoon the coated pecan pieces onto the prepared baking tray and spread out. Set aside to cool and harden. Then break up the praline into small pieces.

Make the pecan praline

Whip the cream and condensed milk together. Add the milk, condensed milk and vanilla extract into a large bowl. Using hand-held beaters fitted with the whisk, whip the three ingredients until thickened and soft peaks form.

Fold through praline. Add two-thirds of the praline to the cream mixture and fold through until evenly distributed.

Layer components into a freezer-safe pan. Spoon one-third of the ice cream into your favourite freezer container. Drizzle a third of the caramel over the top, then sprinkle a third of the remaining pecan praline over the caramel. Use a butter knife or chopstick to swirl the caramel through the ice cream. Repeat the layers finishing with sprinkling praline over the top. Freeze the ice cream for a minimum of 4 to 6 hours, best overnight. Scoop out and serve with a drizzle of any leftover caramel sauce, remaining pecan praline or some chopped pecans.

Make the vanilla ice cream.

I’d love to make this in my ice cream maker can I? Would it churn ok?  I’d rather use this base than a custard one, I think it would be nearer to that well known brand we all know which I’m looking to replicate.

I just saw you post this on Instagram and have bookmarked it to make on the weekend. I love your salted caramel recipe and make it all the time- so easy once you know. Can't wait to make this one. (My kids will be in heaven!)

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Top 1 praline ice cream recipes from across the web

The most viewed praline ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pecan Praline and Cream Ice Cream R...

The most viewed praline ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine