Ingredients

For the Ice Cream

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar

For the Topping

  • ¼ cup caramel sauce (optional)
  • Extra chopped toasted pecans

Instructions

  1. Toast the pecans: Melt butter in a skillet over medium-low heat. Add pecans and brown sugar, stirring for 3–5 minutes until fragrant and lightly caramelized. Let cool completely.
  2. Whip the cream: In a large bowl, beat the cold heavy cream until stiff peaks form.
  3. Prepare the base: In another bowl, mix condensed milk, vanilla extract, and salt until smooth.
  4. Combine: Gently fold the whipped cream into the condensed milk mixture until light and creamy.
  5. Add pecans: Fold in the cooled buttered pecans, reserving a few for garnish.
  6. Freeze: Transfer the mixture to a freezer-safe container. Cover tightly and freeze for 4–6 hours, or until firm.
  7. Serve: Scoop into bowls or ice cream glasses. Drizzle with caramel sauce and sprinkle with extra pecans if desired.

Tips for the Best Ice Cream

  • Cool the pecans completely before adding them to prevent the cream from melting.
  • Use very cold heavy cream for the fluffiest texture.
  • For easier scooping, let the ice cream sit at room temperature for 3–5 minutes before serving.