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Homemade Cinnamon Ice Cream with Toasted Pecans

Buttery toasted pecans add a delicious crunch to this homemade cinnamon vanilla ice cream.
Print Recipe
Prep Time:10 mins
Total Time:10 mins


  • 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
Author: Rachel