Homemade Pecan Caramel Ice Cream Recipe – Creamy

There’s nothing quite as satisfying as a scoop of homemade Pecan Caramel Ice Cream—rich, creamy, and packed with the crunch of toasted pecans and the indulgent sweetness of caramel. This ice cream combines a buttery caramel base with toasted pecans for a delightful contrast of textures and flavors. Making it from scratch allows you to control the ingredients, ensuring a high-quality dessert that’s free of unnecessary additives. Whether you’re looking for the perfect summer treat or a decadent dessert to impress guests, this recipe is a must-try!

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Nutrition Information (Per Serving)

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 90mg
• Carbohydrates: 38g
• Sugar: 32g
• Protein: 5g

Recipe Details

• Prep Time: 20 minutes
• Active Time: 30 minutes
• Resting Time: 4 hours (chilling and freezing)
• Total Time: 4 hours 50 minutes
• Cuisine: American
• Course: Dessert
• Servings: 6

Equipment Needed

• Saucepan
• Whisk
• Mixing bowls
• Ice cream maker
• Freezer-safe container
• Rubber spatula

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For the Caramel Sauce:

• 3/4 cup granulated sugar
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt (optional, for salted caramel flavor)

For the Toasted Pecans:

• 1 cup pecans, chopped
• 1 tablespoon unsalted butter
• 1 tablespoon brown sugar

Instructions

Step 1: Toast the Pecans

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix chopped pecans with melted butter and brown sugar.
3. Spread the pecans evenly on a baking sheet and toast for 8-10 minutes until fragrant.
4. Remove from the oven and let them cool completely.

Step 2: Prepare the Caramel Sauce

1. In a dry saucepan over medium heat, melt the sugar, stirring occasionally until it turns amber in color.
2. Add butter and whisk until fully incorporated.
3. Slowly pour in the heavy cream while whisking continuously. The mixture will bubble—keep stirring until smooth.
4. Remove from heat and add sea salt if desired. Set aside to cool.

Step 3: Make the Ice Cream Base

1. In a saucepan, combine the heavy cream and milk. Heat over medium heat until it begins to steam but not boil.
2. In a separate bowl, whisk egg yolks and sugar until the mixture becomes pale and slightly thickened.
3. Gradually pour some of the warm milk mixture into the egg yolks, whisking constantly to temper them.
4. Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency (about 170°F/77°C).
5. Remove from heat and stir in vanilla extract and salt.
6. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
7. Allow to cool, then cover and refrigerate for at least 2 hours or until fully chilled.

Step 4: Churn and Assemble

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
2. During the last few minutes of churning, slowly drizzle in the caramel sauce and add the toasted pecans.
3. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours until firm.

Step 5: Serve and Enjoy

Scoop into bowls or cones and enjoy the rich, buttery flavor of homemade Pecan Caramel Ice Cream!

Tips for the Best Ice Cream

• Use high-quality dairy for a creamier texture.
• Chill the custard thoroughly before churning for better consistency.
• Add the caramel sauce gradually to maintain swirls and prevent over-mixing.
• Store properly in an airtight container to prevent ice crystals from forming.

Enjoy making and indulging in this luscious Pecan Caramel Ice Cream Recipe!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.