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Pecan Praline No-Churn Ice Cream

Ingredients

  • Praline
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) Crosby's Fancy Molasses
  • 1 tbsp (15 mL) butter, melted
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 tsp (1 mL) kosher salt
  • 1 cup (250 mL) pecans
  • Ice Cream
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 2 tbsp (30 mL) Crosby's Fancy Molasses
  • 2 cups (500 mL) heavy cream

Directions

1. Preheat the oven to 350°F (180°C). In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
2. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together the sweetened condensed milk and molasses. Whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
3. Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours.

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Related Recipes

Pecan Praline No-Churn Ice Cream

Ingredients

  • Praline
  • 2 tbsp (30 mL) brown sugar
  • 2 tbsp (30 mL) Crosby's Fancy Molasses
  • 1 tbsp (15 mL) butter, melted
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 tsp (1 mL) kosher salt
  • 1 cup (250 mL) pecans
  • Ice Cream
  • 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 2 tbsp (30 mL) Crosby's Fancy Molasses
  • 2 cups (500 mL) heavy cream

Directions

1. Preheat the oven to 350°F (180°C). In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
2. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together the sweetened condensed milk and molasses. Whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
3. Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours.