Molasses Pecan Praline No Churn Ice Cream

I’ve finally joined the no churn ice cream extravaganza!  Okay, maybe it’s not an extravaganza, but it kind of seems that everywhere I look this year I’m seeing recipes for no churn ice cream.  And all of it looks absolutely amazing!  So I wondered why on earth I hadn’t tried it yet.  Not having an ice cream maker was clearly no longer an excuse for not making homemade ice cream.

So I tried it.  Finally.

 

Molasses Pecan Praline Ice Cream - No churn molasses pecan praline ice cream that is super easy to make, and such a rich and creamy treat for a hot summer day!

 

And oh my goodness I’m glad I did.  So flipping easy.  And it tastes like ice cream.  I don’t know why I figured it wouldn’t, but I kind of didn’t have a lot of faith in the no churn idea.  How could it be as good?  I will say that it’s not as hard as regular churned ice cream, which was a bit of a disappointment for me since I don’t like my ice cream melty in the slightest.  But it IS rich and creamy and cold and wonderful.

 

Molasses Pecan Praline Ice Cream - No churn molasses pecan praline ice cream that is super easy to make, and such a rich and creamy treat for a hot summer day!

 

Plus, it’s a blank canvas for oh so many combinations and flavours.  I can hardly wait to try a few more.  What’s a summer without ice cream right?  And now it can be homemade.  Whether you have an ice cream maker or not!

This molasses pecan praline ice cream is simple and easy to throw together, and is a lovely rich and creamy dessert for a hot summer night.  If you’re like me and haven’t tried this no churn ice cream phenomenon yet, you need to.  Just think of all the ice cream flavours waiting to be made!

This recipe was a winning entry in Crosby’s Sweeten your Summer with Molasses Contest!

Molasses Pecan Praline Ice Cream - No churn molasses pecan praline ice cream that is super easy to make, and such a rich and creamy treat for a hot summer day!

 

Molasses Pecan Praline No Churn Ice Cream
Yield: about 1 liter (1 quart) of ice cream
 
Ingredients
For the praline:
  • 2 tablespoons brown sugar
  • 2 tablespoons Crosby's fancy molasses
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup pecans
For the ice cream:
  • 1 can (14 oz, 415mL) sweetened condensed milk
  • 2 tablespoons Crosby's fancy molasses
  • 2 cups heavy cream
Directions
  1. Preheat the oven to 350 degrees F. In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12-14 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
  2. Line a 9x5 inch loaf pan (or other freezer safe container of similar size) with parchment paper. In a small bowl, whisk together the sweetened condensed milk and the molasses. In the bowl of a stand mixer, or with an electric mixer, whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture with the mixer running on low. Continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  3. Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours. Enjoy!
Notes
Source: Adapted from Saveur.

 

Molasses Pecan Praline Ice Cream - No churn molasses pecan praline ice cream that is super easy to make, and such a rich and creamy treat for a hot summer day!

 

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Comments

    • stacey says

      To be honest, I have never used an ice cream maker so I have no idea how they work. I would imagine just to freeze it it would work fine, but I don’t think you would want to churn this exact mixture in the ice cream maker as I think you might end up with butter after already whipping the cream in the recipe. Let me know if you try it!

  1. says

    I’m glad you’ve joined the no-churn club, Stacey! It’s totally “flipping easy.” And not just that, but that ice cream cone drippy pic is soooo good.

    • stacey says

      Thanks so much Mira! I think I’m going to be trying all sorts of ice cream flavours now that I’ve finally tried the no churn stuff!

    • stacey says

      It’s so good isn’t it? Why did it take me so long to try it out?! And clearly I should check my freezer then – maybe it’s not turned down far enough – cause I would like it to be super hard instead of melty! :) Thanks Ashley!

  2. says

    I have fallen in love with no churn ice cream this summer since I don’t have an ice cream maker. I love pecans, so this one is spot on!

    • stacey says

      I don’t have an ice cream maker either, and I’m super happy to discover that I can make ice cream without one! I didn’t really want to buy another kitchen gadget! :) Thanks Beth!

    • stacey says

      I feel like I might become a bit obsessed with it now that I’ve tried it. It’s just too easy! Thanks Gayle!

  3. says

    Ummmm could these pictures be any BETTER?! I’m dying now, I can taste this I think….. just by looking at it!!! I’m definitely pinning this one to make soon!

    • stacey says

      I think your idea was pretty awesome – those cookies looked great, I never would have thought to put molasses in chocolate chip cookies – I get stuck on gingersnaps when it comes to cookies and molasses! :) Thanks Kacey!

    • stacey says

      Thanks Rachel! I was pleasantly surprised at how thick it was, just not quite as hard as churned ice cream. But now I won’t feel the need to get an ice cream maker, or at least not immediately! :)

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