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.
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.
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.
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?
I have received compensation and product from Fisher Nuts as part of my partnership with them.
- 1 1/4 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
- 1/2 tsp almond extract
- 1 tsp cinnamon
- In a medium skillet over medium heat, toast the pecans for about 3 minutes, stirring.
- Add in the butter and toss to coat while the butter melts
- Toast the pecans in the butter for about 3 or 4 more minutes - do not burn!
- Remove the pecans from the heat and toss with the sugars to coat.
- Place on a paper towel to cool.
- With a wooden spoon - blend together the whipped topping, sweetened condensed milk***, vanilla extract, almond extract and cinnamon.
- Toss in the sugared pecans and gently mix them in.
- Cover the mixture and freeze for 6 hours to overnight.
*** if you like a firmer frozen ice cream, reduce to 1/2 container or 7 oz of the sweetened condensed milk