Light ice cream with ripe summer cherries and toasty caramelized pecans
I cannot get over this ice cream. Caramelized pecans in ice cream is game-changing. And it is imperative the pecans be caramelized – it makes all the difference.
I have been on a quest lately to recreate Ben and Jerry’s ice cream flavors. Who else is a big fan of “Americone Dream.” Maybe a recreation coming soon… 🙂
When making this ice cream, I highly recommend you use fresh, pitted cherries to add inside the ice cream. If you use already frozen cherries, the ice cream will end up being too icy, which is more of a slushy situation. Our goal is ice cream, not Italian ice.
Other than the caramelized pecans, the best part about this ice cream is that it is completely no churn. No ice cream machine needed – just a small, handheld electric mixer used to beat the whipping cream to fluffiness. And your result is a creamy cherry pie-like ice cream. Yes, please.
Like the lasting duration of this ice cream, I am going to keep this blog post short. Maybe I’ll go make another batch of no churn ice cream??? 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
No Churn Cherry Vanilla and Caramelized Pecan Ice Cream
Caramelized Pecans
- 2 cups pecans, chopped
- 1-1/2 tbsp light, packed brown sugar
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Ice Cream
- 4 cups frozen cherries
- 2 cups heavy whipping cream
- 15 oz (1 can) sweetened condensed milk
- 2 tbsp vanilla extract
- 1 cup fresh cherries, pitted and halved
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To make caramelized pecans, heat pecans, brown sugar, butter, and vanilla extract in small saucepan over low heat. Heat until sugar and butter melt and evenly coat pecans. Let pecans cool completely.
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Purée frozen cherries in a food processor until fully blended. Set aside. In the bowl of an electric mixer, beat whipping cream until stiff peaks form. In a separate bowl, whisk together sweetened condensed milk and vanilla extract. Fold in whipped cream and cherry purée.
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Fold caramelized pecans into ice cream mixture. Pour mixture into loaf pan, and top with additional halved, fresh cherries and caramelized pecans. Cover with parchment paper, and place in freezer for at least 4 hours or overnight. Scoop and serve!
