This American Ice Cream Recipe BLEW OUR MINDS ! (Buttered Pecan Ice cream)

Ingredients

• 1.2 cup Pecans (shelled, toasted with butter and salt)
• 1 tablespoon Unsalted Butter (melted for tossing pecans)
• 1 pinch Salt (fine sea salt)
• 4 cup Heavy Cream (chilled, for whipping)
• 18 oz Sweetened Condensed Milk (chilled, 1 standard can)
• 2 teaspoon Vanilla Extract (pure vanilla extract)
• Various drops Gel Food Coloring (red, orange, yellow, green, blue, purple for rainbow effect)
• 2 tablespoon Rainbow Sprinkles (for color and texture)
• 2 tablespoon Salted Caramel Sauce (optional, for serving)
• 2 tablespoon Strawberry Sauce (optional, for serving)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the pecans.

   Time: PT5M

   Temperature: 350°F

2. Toast Pecans

   Toss 1.2 cups of pecans with 1 Tbsp melted butter and a pinch of salt. Spread on a baking sheet and bake for 10 minutes, stirring once halfway through. Remove and let cool completely.

   Time: PT10M

   Temperature: 350°F

3. Whip Cream to Soft Peaks

   In a chilled mixing bowl, whip 4 cups heavy cream on medium speed until soft peaks form, about 4–5 minutes.

   Time: PT5M

4. Add Condensed Milk

   Pour the chilled 18 oz sweetened condensed milk into the whipped cream and increase to high speed. Whip until the mixture becomes thick and holds stiff peaks, about 2 minutes.

   Time: PT2M

5. Flavor with Vanilla

   Add 2 tsp vanilla extract and mix just until incorporated (about 30 seconds).

   Time: PT30S

6. Create Rainbow Colors

   Divide the base into six equal portions. Add a few drops of each gel food‑coloring (red, orange, yellow, green, blue, purple) to the respective bowls and stir until the color is uniform, about 2 minutes per color (total 12 minutes).

   Time: PT12M

7. Fold in Sprinkles

   Gently fold 2 Tbsp rainbow sprinkles into each colored portion, preserving as much air as possible.

   Time: PT1M

8. Add Toasted Pecans

   Roughly chop the cooled toasted pecans and fold them into the ice‑cream mixture (you can keep them separate for a pecan‑only batch). Mix for about 2 minutes until evenly distributed.

   Time: PT2M

9. Freeze

   Transfer the colored ice‑cream portions into a freezer‑safe container, smooth the surface, cover tightly, and place in the freezer for at least 6 hours (overnight preferred).

   Time: PT6H

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g