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Creamy Butter Pecan No-Churn Ice Cream Pie with Caramel Ribbon

butter pecan no-churn ice cream pie - featured image
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A quick and easy no-churn ice cream pie featuring browned butter pecans and luscious homemade caramel ribbons, perfect for warm evenings and last-minute guests.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 can sweetened condensed milk (14 oz / 396 g)
  • 4 tbsp unsalted butter (56 g), browned
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup chopped pecans (120 g), lightly toasted
  • 1 tbsp brown sugar
  • ½ tsp ground cinnamon (optional)
  • ¾ cup granulated sugar (150 g)
  • ⅓ cup heavy cream (80 ml)
  • 2 tbsp unsalted butter (28 g)
  • ½ tsp vanilla extract
  • Pinch of salt
  • 1 ½ cups graham cracker crumbs (150 g)
  • 6 tbsp unsalted butter (85 g), melted
  • 2 tbsp sugar

Instructions

  1. Preheat oven to 350°F (175°C). Toss chopped pecans with brown sugar and cinnamon on a baking sheet. Bake for 8-10 minutes until fragrant and caramelized. Set aside to cool.
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then cool completely.
  3. In a small saucepan, melt 4 tbsp butter over medium heat, swirling occasionally until it foams and turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  4. In a separate saucepan, heat ¾ cup sugar over medium heat, stirring until it melts and turns amber. Remove from heat and slowly whisk in ⅓ cup heavy cream and 2 tbsp butter (be careful, it will bubble). Stir in ½ tsp vanilla extract and a pinch of salt. Let cool to room temperature.
  5. Using an electric mixer, beat 2 cups heavy cream and 1 tsp vanilla extract until stiff peaks form. Set aside.
  6. In a large bowl, combine sweetened condensed milk, browned butter, and toasted pecans (reserve a few for garnish). Gently fold in the whipped cream until smooth and uniform.
  7. Spoon half the ice cream mixture into the crust. Drizzle half the caramel over it, swirling gently with a knife. Add the remaining ice cream, then top with the rest of the caramel and reserved pecans.
  8. Cover the pie with plastic wrap and freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 5-10 minutes before serving for easier slicing.

Notes

Watch the butter carefully when browning to avoid burning. Cool the crust completely before adding ice cream mixture to prevent melting. Fold whipped cream gently to keep the mixture light and airy. Freeze at least 6 hours for best texture. Let pie sit 5-10 minutes at room temperature before slicing. For gluten-free crust, use almond flour or gluten-free graham crackers. For dairy-free, substitute heavy cream with coconut cream and butter with vegan margarine.

Nutrition

Keywords: butter pecan, no-churn ice cream, ice cream pie, caramel ribbon, easy dessert, no bake, pecan dessert, homemade ice cream pie

Find it online: https://tastypierecipes.com/creamy-butter-pecan-no-churn-ice-cream-pie-recipe-with-easy-caramel-ribbon/