Homemade Cinnamon Ice Cream with Toasted Pecans

I love homemade ice cream, but I don’t have an ice cream maker – so I’m limited as to what homemade ice creams I can have.

Ever since making the Spiked Peach Cobbler Ice Cream with Bourbon Caramel Sauce, I’ve been a bit obsessed with the ease of making super creamy, rich ice cream and playing with different flavors.

Thanks to the generosity of one of A Southern Fairytale’s sponsors, Fisher Nuts, I have a plethora of nuts to play around with and they came in hand while playing around with this Toasted Pecan Cinnamon Ice Cream.

Homemade Cinnamon Toasted Pecan Ice Cream

 

Rich toasted pecans, creamy vanilla and cinnamon ice cream – this comes together quickly and is absolutely delicious.

I came home from New Orleans craving more homemade pralines, but not really wanting pralines.  Does that make any sense at all?

I wanted something creamy, with that toasted nutty flavor with a hint of vanilla and sweet, but not too sweet.

This Toasted Pecan Cinnamon Ice Cream hits the spot PERFECTLY.

homemade cinnamon toasted pecan ice cream

 

I don’t know about you, but I like my ice cream really creamy and rich.  When I have a bowl of ice cream, I’ll swirl it around with my spoon until it is somewhat melted and soft.

mmmmmmmmmmmm YUM.

This ice cream is super easy to make and hits every southern dessert loving part of me.  The cinnamon adds depth, the toasted pecans give it crunch, while the sweetened condensed milk gives it the rich creaminess that I love so much.

I can sit and eat the entire batch all by myself, but I won’t because that wouldn’t be very neighborly of me.  I might have had about 1/4 of the batch while photographing it, though.  I mean.. I HAD to get all the drips and make sure it was just perfect, didn’t I?

What’s your favorite ice cream flavor?  Do you love it soft and creamy, or are you more of a crisp frozen ice cream kind of person?

Homemade Cinnamon Ice Cream with Toasted Pecans
 
Prep time
Total time
 
Buttery toasted pecans add a delicious crunch to this homemade cinnamon vanilla ice cream.
Ingredients
  • 1¼ pecan halves and pieces, toasted
  • 2 Tbsp butter
  • 1 Tbsp brown sugar
  • 2 Tbsp white sugar
  • 1 container (4 C) frozen whipped topping, thawed
  • 1 can (14 oz) sweetened condensed milk ***
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 tsp cinnamon
Instructions
  1. In a medium skillet over medium heat, toast the pecans for about 3 minutes, stirring.
  2. Add in the butter and toss to coat while the butter melts
  3. Toast the pecans in the butter for about 3 or 4 more minutes - do not burn!
  4. Remove the pecans from the heat and toss with the sugars to coat.
  5. Place on a paper towel to cool.
  6. With a wooden spoon - blend together the whipped topping, sweetened condensed milk***, vanilla extract, almond extract and cinnamon.
  7. Toss in the sugared pecans and gently mix them in.
  8. Cover the mixture and freeze for 6 hours to overnight.
Rachel's Notes
*** if you like a firmer frozen ice cream, reduce to ½ container or 7 oz of the sweetened condensed milk

 

I have received compensation and product from Fisher Nuts as part of my partnership with them.

Subscribe

Subscribe to the list to get new recipes, updates and our top 6 recipes in printable recipe card format - free!

Comments

  1. says

    I’m an extra creamy ice cream loving kind of gal. And, coincidentally, I’ve had cinnamon ice cream on the brain all this week! MUST HAVE THIS.

  2. says

    You just put pecans and condensed milk together. I think you are my hero for the day. Lordy, I love both of those things. My great-grandfather used to have a pecan orchard in Mississippi, and every November, my grandmother would go spend the month with him and bring back literally pillowcases full of shelled pecans. We would toss pecans into everything, figuring that pecans only make things better (which is true). Sadly, Hurricane Camille took out Poppee’s pecan orchard and we had to start buying them (which nearly gave my grandmother a heart attack. First, my momma made her move to the “God-forsaken north” and then she had to buy pecans. That’s what happens when you move north of the Mason-Dixon line, you know). ANYWAY, I need to make this pronto!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge