Butter Pecan Ice Cream Pie {No Machine Required}

Butter Pecan Ice Cream Pie {No Machine Required} – SO simple and you don’t need an ice cream maker! Love no-churn ice cream!

Butter Pecan Ice Cream Pie {No Machine Required} - SO simple and you don't need an ice cream maker! Love no-churn ice cream!

Want to make homemade ice cream but don’t own an ice cream maker? No problem! This recipe is so easy and doesn’t require an ice cream maker. The base of the ice cream is just two ingredients – heavy cream and sweetened condensed milk. Whip the cream and fold in the sweetened condensed milk. That’s it. I loved that I only had to dirty up one bowl! You can leave the ice cream as vanilla or mix in anything you want into the ice cream.

I whipped up the ice cream and poured it into a graham cracker crust to set up. Oh man, this was SO good. The pie came out of the pan so easily since it was frozen. I drizzled the ice cream with some carmel sauce and topped it with a dollop of whipped cream. I can’t believe you can make something this delicious in about 10 minutes without an ice cream machine!

Butter Pecan Ice Cream Pie {No Machine Required} - SO simple and you don't need an ice cream maker! Love no-churn ice cream!

no bake dessert, no churn ice cream, pie, dessert, pecans, ice cream
Dessert
American
Yield: serves 8

Butter Pecan Ice Cream Pie

prep time: 10 minscook time: total time: 10 mins
Butter Pecan Ice Cream Pie {No Machine Required} – SO simple and you don’t need an ice cream maker! Love no-churn ice cream!

ingredients:

  • 1 (10-inch) graham cracker crust
  • 2 cups heavy cream
  • 1 (14-oz) can sweetened condensed milk
  • 1-1/2 cups toasted pecans, toasted
  • 3 Tbsp butter, melted
  • 1 Tbsp maple syrup

instructions:

  1. Whip heavy cream until stiff peaks. Fold in sweetened condensed milk, pecans, butter and maple syrup.
  2. Spread ice cream into graham cracker crust. Cover with plastic wrap and place in freezer. Freeze for 6 hours, or until set.

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Comments

  1. I had planned to make this for Thanksgiving. Has anyone left it frozen for longer than "until set"? I am trying to find something I can make early. Thanks in advance!

    1. You can keep the pie frozen for about a month. Make sure to let it sit on the counter for 20 to 30 minutes before cutting

  2. I have made this at least 3 times now and, I promise, it is one of the BEST desserts I have ever made (everyone always raves). It is very rich, though. I believe it can easily provide 16 slices and still be satisfying. The only thing I did different from the recipe was replace the maple syrup with caramel ice cream sauce. You won't be disappointed if you like butter pecan flavor.

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