This smooth and creamy, (no cook) Pralines and Cream Ice Cream Recipe is a classic flavor that you can easily make at home!
It’s National Ice Cream Month!!
You know I’m a huge fan of ice cream. I don’t know if I’ve ever shared this, but I used to work at a Cold Stone Creamery. Probably one of my favorite jobs ever! Who wouldn’t love to play with ice cream all day long? Oh, and I used to make fresh waffle cones… I would also burn my finger tips while doing it, but totally worth it.
Homemade Pralines and Cream Ice Cream:
- If you don’t have an ice cream maker, I would suggest this one from Amazon. It’s affordable and works great!
- Don’t worry, you can still make this without an ice cream maker. It just takes a little more effort, but totally worth it.
- Use a store bought caramel sauce that’s thick, or try my homemade Dulce de Leche for a fun twist!
I love the candied pecans from my Strawberry Spinach Salad, so I made those, but added a little cream to the candy coating to give them a softer crunch that blends perfectly with the caramel infused vanilla ice cream base.
There really is nothing better than freshly churned homemade ice cream. Especially when you know all the ingredients going into it. Simple things like cream, milk, sugar and vanilla can make the most delicious ice cream base with no preservatives or artificial flavors.
Once you make this super smooth and creamy Pralines and Cream Ice Cream Recipe, you’ll never want to buy a carton from the grocery store again! TRUST ME!
Grab a bowl (or cone) of ice cream and enjoy this sweet frozen treat!!
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Pralines and Cream Ice Cream Recipe
Ingredients
For the Creamy Candied Pecans:
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/4 cup heavy cream
- 2 tbsp butter
- 1 cup pecans
For the Ice Cream:
- 2 cups heavy cream
- 3/4 cups milk
- 3/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup caramel ice cream topping, plus more for serving
Instructions
Make sure your ice cream canister is fully frozen before starting!
- To make the pralines combine the brown sugar, 1/4 cup sugar, 1/4 cup cream, and butter in a heavy bottomed skillet over medium heat. Bring to a boil and let boil for about 3 to 4 minutes to lightly caramelize. Use a sturdy wooden spoon to stir in the pecans and remove from heat. Keep stirring until the candy cools and the pecans are coated. Spoon onto a parchment lined baking sheet to cool completely.
To make the Ice Cream:
- Combine the heavy cream, milk, sugar and vanilla in a large bowl, and whisk until the sugar is dissolved. Turn on your ice cream machine and pour into canister. Process according to manufacturer's directions. Just before you finish churning add the cooled pralines to the machine as well as the 1/4 cup caramel.
- Transfer the soft ice cream to a freezer safe container (I like to use my metal loaf pans), and freeze for at least 2 hours or until desired consistency. Enjoy with an extra drizzle of caramel sauce if desired.
Notes
Nutrition
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One Skillet
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15 Minutes
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I’ve made this twice and it is absolutely delicious thank you so much for this incredible recipe everybody in my family loves it now I have a 4-quart so I do you have to double the recipe depending on how many people are here but it is absolutely delicious thank you thank you thank you
Wow, so glad you guys are enjoying it Patri! Thanks for your comment!
Hey Shawn, such an informative article you had shared. The recipes are excellent. It seems good really.i will make it once for taste.thanks for sharing this.keep posting this type of post. Good wishes for you.. 🙂
Could you tell me, please, what size ice cream maker this recipe is for? I have a 4 qt. freezer and am thinking I may have to double this. Thank you!
This sounds delicious! I will be making this soon. I have a question in regard to no churn ice cream recipes, can they be used in a ice cream maker anyway? I would be very appreciative if you could tell me the answer.
simple and delicious!
i tried your recipe but instead of making pralines, i used a can of caramelized condensed milk that i had overcooked (a south american treat – easy “dulce de leche”, made by simmering an unopened can of condensed milk in a pot of boiling water for 2 1/2 to 3 hours.),miscalculated and left one can for 4 hours, ending up with rather dark, nearly burnt caramel – delicious, but unusable for my original purpose, which is why i was looking for an ice cream recipe in the first place.
plus, my ice cream maker isn’t working, so i still-froze , stirring about every 20 minutes.
when the base was nearly frozen, i added the caramelized milk in little chunks, along with chopped toasted pecans.
it turned out so good we couldn’t stop eating it, and the consistency was just right despite the unorthodox procedure … thanks for a great recipe!
Just made this last night. Very tasty. We had a little trouble with it firming up but eventually it did the right thing. (Because it wasn’t very stiff when we put it in the freezer, the pralines all sank to the bottom. That said, I did some hand mixing about 10 hrs later and the praline pieces then got nicely distributed and stayed that way.) Next time (and there will be a next time), I plan to refrigerate/freeze the base for 1-2 hrs before churning per several other recipes on the internet that I’ve seen. We also found it very sweet, so I’m thinking to cut down the sugar by just a shade.
This is a very easy recipe – even making the pralines was a simple step (and totally worth the effort. We kept sampling the pralines so I’m thinking next time add a few more nuts so we can allow for “sample eating”.) Thanks for sharing the recipe!
I am making this tomorrow to go in waffle cups for my party Saturday. I have just make some fresh mango icecream in the icecream maker but it had eggs and was cooked until a custard mixture but still came out too hard……. will let you know how i go with the uncooked one…..
Oh my, this looks and sounds so yummy! And a national Ice Cream Day – how sweet! My family’s ice cream day is every Saturday… 😀
I love family traditions like that!
Oh gosh this looks unbelievably delicious!
Thank you Ma’am! 🙂
OK–so I meant to say have dessert before dinner not breakfast before dinner.
Looks DIVINE!
I love pecans–but alas DH cannot have them {{sigh}}. Lately though, I have been substituting Heath Toffee Bits (by Hershey’s)–they run a pretty close second. National Ice Cream Day sounds like a very good day to have breakfast before dinner–something we do to mix things up a bit. The best part is that you get to say, “If you don’t finish your dessert, you can’t have any dinner.”
I love that idea! Thanks CTY! 🙂