Pecan Caramel Ice Cream Recipes
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN CARAMEL ICE CREAM
This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.
Provided by rlt11_NMC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 6h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN ICE CREAM DESSERT
This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.
Provided by laursy
Categories Frozen Desserts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
- Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
- Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
- ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
- To Make Caramel Sauce.
- In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
- Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
- will thicken.
Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2
PECAN CARAMEL SAUCE
Pecan Caramel Sauce is a salted caramel sauce with crunchy pecans. The perfect ice cream topping no matter what flavor your favorite flavor!
Provided by Jessica Formicola
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a low boil, swirling the saucepan gently, but not stirring. Keep the mixture constantly moving.
- Simmer until the mixture is syrupy and a deep caramel color, about 5-10 minutes.
- Remove mixture from heat and whisk in butter and cream, being mindful that the mixture will spit and sizzle, so be careful. Whisky vigorously until it reaches a smooth, sticky consistency.
- Whisk in vanilla and fleur de sel.
- Stir in whole pecans.
- Depending on the recipe, allow your caramel sauce to cool or serve hot.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 432 kcal, Carbohydrate 42 g, Protein 2 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 13 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
CARAMEL PECAN ICE CREAM
This recipe came from my users guide for the Kitchen Aid Ice cream attachment. It was the first recipe I tried...excellent choice!! This is what homemade ice cream is about...rich and very decadent. The only thing I would do differently next time....is toast the pecans. Cooking time only reflects the 30 minutes churning not the freezer time.
Provided by katie in the UP
Categories Frozen Desserts
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
- Cover and chill for at least 6 hours.
- Follow instructions for your ice cream maker.
- Add nuts when they suggest.
PECAN CARAMEL ICE CREAM RECIPE - (4.4/5)
Provided by SpartyGreenMom
Number Of Ingredients 7
Steps:
- Caramel: In a blender or food processor, blend up the ingredients for the caramel. Set aside. Ice cream: In the ice cream machine, add the ingredients for the ice cream, except the pecans and turn on the machine. After about 5 minutes, drizzle the caramel mixture into the ice cream bowl. When the ice cream looks like it's almost done, add in the nuts. Takes about 15-20 minutes to make. I got about 4 1/2 cup servings out of my batch. Enjoy!
More about "pecan caramel ice cream recipes"
PECAN-CARAMEL CRUNCH ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
4/5 (9)Servings 4
- Bake at 350° for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
- Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)
- Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Let cool to room temperature.
CARAMEL PECAN ICE CREAM RECIPE - HEART'S CONTENT …
From heartscontentfarmhouse.com
Cuisine American, SouthernTotal Time 25 hrsCategory DessertCalories 343 per serving
- Heat the milk, cream, and 1/2 cup of sugar, in a saucepan over medium heat, until warm and steaming, or about 170 degrees.
SALTED CARAMEL PECAN ICE CREAM - LIKE MOTHER LIKE …
From lmld.org
4.8/5 (5)Estimated Reading Time 8 mins
- Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium sauce pan and heat over medium high heat.
- In a large sauce pan, combine your heavy cream, milk, sugar, salt and vanilla. Heat over medium high until your mixture starts to bubble.
CARAMEL BUTTER PECAN ICE CREAM PIE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (8)Total Time 40 minsCategory DessertCalories 496 per serving
- Preheat oven to 325°F. Place 17 cookies in a food processor and process until broken into fine crumbs (alternately you can crush the cookies in a ziptop bag with a rolling pin). You should have about 1 3/4 cups loosely packed crumbs. If you're a little short, crush a couple more cookies. Combine the cookie crumbs with melted butter. Dump the mixture into a 9 1/2 inch pie dish and press the crumbs into the bottom and halfway up the sides of the pie dish. Bake for 8-10 minutes. Remove from oven and cool completely.
- Scoop ice cream into cooled crust and gently spread it into an even layer. Tightly cover and place in the freezer to firm up (at least 5 hours, preferably overnight).
- Right before serving: whip cream with powdered sugar until soft peaks form. Drizzle the pie with caramel sauce, dollop or pipe whipped cream around the edges, sprinkle with chopped pecans, and place halved or crushed cookies on the top. Serve immediately.
BUTTER PECAN ICE CREAM - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
5/5 (5)Calories 466 per servingServings 8
- In a large sauce pan, combine the heavy cream and milk. Heat over medium until the mixture just starts to bubble.
- Add the butter, pecans, and salt to a saute pan and heat over medium heat until the butter is melted, and the pecans are toasted. Stir the whole time.
- Pour the custard mixture into your ice cream maker and run it according to the manufactures directions. Mine is about 30 minutes.
HOMEMADE BOURBON PECAN CARAMEL ICE CREAM - GOODIE GODMOTHER
From goodiegodmother.com
Servings 1Total Time 24 hrs 10 minsEstimated Reading Time 5 mins
- Place the butter in a saucepan and melt over medium heat, stirring occasionally, until lightly browned. Add the chopped pecans and saute for about 2 minutes.
- Remove the butter and pecans from the heat. Scoop out the pecans and set aside, toss with the salt.
- Boil milk, sugar and cream, over medium heat until it boils. Then remove from heat, stir in the melted browned butter and set aside.
- Whisk the egg yolks with a hand or stand mixer until they're pale yellow and slightly thickened. Slowly drizzle in the hot cream (continue constantly mixing the egg yolks!) and return the entire mixture to the saucepan.
HOMEMADE CARAMEL PECAN ICE CREAM - SATORI DESIGN FOR LIVING
From satoridesignforliving.com
5/5 (1)Estimated Reading Time 4 minsCategory Dessert, SnackTotal Time 2 hrs 30 mins
- Melt the butter in a heavy saucepan on medium high heat. Stir in the brown sugar and reduce heat to medium, stirring frequently until the sugar is dissolved and the butter is incorporated. Add the maple syrup, and mix thoroughly. Bring to a boil for 2-3 minutes (should thicken), then slowly whisk in cream.
- Add pecans to caramel mixture, stirring constantly until well-combined. Remove from heat and stir in ¼ tablespoon vanilla. Spread caramel pecans on a parchment-lined baking sheet and completely cool. (If you can resist trying one, you have crazy will power!)
- In a medium bowl, thoroughly whisk milk, granulated sugar and salt until sugar is fully dissolved. Stir in half & half and remaining vanilla. Cover and refrigerate for 1-2 hours.
AMARULA ICE CREAM WITH CARAMEL AND PECAN PRALINE - RICARDO
From ricardocuisine.com
5/5 (2)Category DessertsServings 4Total Time 40 mins
- In a pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth. Whisk in the cream and milk.
- Meanwhile, in a pot, bring the pecans and syrup to a boil. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until the syrup crystalizes around the pecans, about 3 to 4 minutes.
- Serve the ice cream in bowls. Drizzle with the caramel and garnish with chopped pecan praline.
PALEO BUTTER PECAN CARAMEL ICE CREAM RECIPE (DAIRY-FREE)
From livinghealthywithchocolate.com
5/5 (1)Total Time 15 minsCategory DessertCalories 132 per serving
- Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan and slowly bring the mixture to a light boil. Let it cool for 5 minutes, mix in the vanilla extract and refrigerate overnight. This step is optional and you can just blend the ingredients together and immediately put in your ice cream maker.
- Sauté the pecans in butter or coconut oil until golden and fragrant and stir them into the ice cream mixture.
- Freeze mixture in an ice cream maker, then swirl the caramel sauce with a butter knife. Cover and freeze for at least 3 hours, or until firm.
CARAMEL-PECAN ICE CREAM SQUARES | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (3)Calories 400 per serving
- In a large bowl beat yogurt, cream cheese, and pudding mix with a mixer on medium until smooth. In a medium bowl microwave fudge topping in 20-second intervals until drizzling consistency, stirring after each interval. In another medium bowl repeat with caramel topping.
- Line a 13x9-inch baking pan with plastic wrap, extending wrap over edges. Layer 12 of the ice cream sandwiches in bottom of prepared pan, cutting to fit as needed. Spread with 3/4 cup of the fudge topping, 1/2 cup of the caramel topping, and half of the cream cheese mixture. Sprinkle with 1/2 cup of the pecans.
- Top with remaining 12 ice cream sandwiches, cutting to fit as needed. Press down lightly. Spread with remaining 3/4 cup fudge topping, 1/2 cup of the caramel topping, and remaining cream cheese mixture; sprinkle with remaining 1/2 cup pecans. Cover; freeze at least 6 hours or until firm.
- Let stand at room temperature 15 minutes before serving. Using plastic wrap, lift out dessert. Cut into bars. Drizzle with remaining 1/2 cup caramel topping; sprinkle with salt and, if desired, additional chopped toasted pecans.
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