Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
No-Churn Chocolate Pecan Ice Cream
Toasted pecans and chocolate are a match made in heaven. Freeze a piece of heaven to enjoy any time with this 10-minute-prep, no-churn chocolate ice cream.
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Total Time
6
hours
hrs
10
minutes
mins
Servings
5
cups
Ingredients
1x
2x
3x
14
oz
sweetened condensed milk
1/2
cup
unsweetened cocoa powder
1
tsp
espresso or cold brew coffee
(Optional, but it increases the chocolatey flavor)
2
cups
heavy cream, chilled
2
cups
chopped pecans, divided
Instructions
Stirring regularly, toast the pecans in a skillet over low heat until golden brown. It should take 1 to 2 minutes. Set aside and cool completely.
In a large mixing bowl, whisk together the condensed milk, cocoa powder, and espresso.
Whip the heavy cream until stiff peans form, about 2 minutes.
Fold the cream into the condensed milk mixture, then fold in 1 1/2 cups of the toasted pecans.
Spoon the mix into a loaf pan, then top with the remaining toasted pecans. Freeze until firm, about 6 hours.
Notes
[embed_recipe id='12163']