Description
A creamy and rich dulce de leche ice cream with a delightful crunch from pecans.
Ingredients
Scale
- 1 tablespoon (14g) butter
- 2 tablespoons (25g) packed brown sugar
- 1 cup chopped pecans
- 2 cups (474ml) heavy whipping cream
- 1 13-ounce can dulce de leche (I used Nestle la Lechera brand)
- 1 teaspoon vanilla
Instructions
- Melt butter and brown sugar together in a small pan over low heat. Cook until butter is melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly. Remove from heat and place on a cookie sheet lined with parchment paper to cool.
- Beat heavy whipping cream until stiff peaks form.
- Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and whipped cream and fold gently until almost combined (there will still be a few swirls of dulce de leche showing). You don’t want to over-stir or it won’t set up in the freezer. Fold in pecans.
- Place in an airtight container and freeze until semi-firm (it won’t be as firm as regular ice cream), at least 4 hours or overnight.
- Try sprinkling it with a little sea or kosher salt before serving. It’s amazing!
Notes
- Make sure to keep an eye on the pecans while cooking to avoid burning.
- For best results, use high-quality dulce de leche.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 23g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg