This cinnamon pecan ice cream is easy to make, and you don’t need an ice cream maker. In fact, you don’t even need many ingredients for this delicious dessert.
No-Churn Ice Cream with Cinnamon and Pecans
I grew up thinking that you had to have an ice cream maker to create this delicious frozen treat.
That’s probably because that’s the only way I knew when I was younger.
In fact, it was an all-day event at my grandparents’ house.
The process was slow, so by the time the ice cream was made, we pounced on it.
My grandfather would pull out the manual machine, and he’d have all of us take turns cranking.
We all liked it at first, but then we always grew tired of it.
Then when I grew up and had my own kids, I purchased an electric ice cream maker.
I thought that was as good as it could get, until I discovered this super easy recipe.
One of the things that blows my mind is that you don’t have to sacrifice flavor. So it’s a win-win treat–easy to make and delicious!
Cinnamon Pecan Ice Cream Ingredients
You don’t need a lot of ingredients to make this ice cream. For that matter, you probably have some of them on hand in your fridge or pantry.
You’ll need heavy whipping cream, sweetened condensed milk, cinnamon, and pecans. I also add vanilla because it adds more depth of flavor.
For the exact measurements of each ingredient and full directions, go to the recipe card that’s at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Cinnamon Pecan Ice Cream
I like to get everything ready before I begin. That way, you don’t have to stop the process to hunt for the ingredients.
First, pour the entire pint of cream into a large mixing bowl.
Using either a stand or hand-held mixer, beat the cream until it forms stiff peaks.
Next, add the sweetened condensed milk and cinnamon.
If you’re adding vanilla, pour that in too. Stir until it is well mixed.
Now add the pecans and gently fold them into the mixture.
I like the pecans in larger pieces, but if you like them smaller, that’s fine.
Remember that this is your recipe, so you can change things according to how you like it.
Scoop the mixture into a freezer-safe container with a lid.
Put the lid on and freeze it for at least 6 hours—longer if possible.
I like to leave it in the freezer overnight. That allows it to get firm, just like the premium ice cream you buy at the store.
This ice cream is delicious when served with crunchy cookies, but it’s also good by itself.
I like it for either dessert or an afternoon snack … or at night when I’m watching TV.
In other words, it’s good any time you want a treat.
Another no-churn ice cream I like is this mint chocolate chip ice cream. That’s because mint and chocolate go together so well.
Sometimes I enjoy serving a side of cookies with frozen desserts. These brown sugar cookies give you a little extra crunch with this ice cream.
If you want to feel less guilty about having such a rich dessert, start out by eating one of my favorite salads.
- 1 pint of heavy whipping cream
- 1 can of sweetened condensed milk
- 2 tablespoons of cinnamon
- 1/2 cup of chopped pecans
- 1 teaspoon of vanilla extract (optional)
- Pour the pint of cream into a large mixing bowl. Beat it with an electric mixer until it forms stiff peaks.
- Stir the sweetened condensed milk, cinnamon, and vanilla extract into the whipped cream.
- Fold in the nuts.
- Pour the contents into a freezer-safe container. Cover it and put it in the freezer for at least 6 hours before serving.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 272Total Fat 27gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 11gCholesterol 69mgSodium 22mgCarbohydrates 7gFiber 2gSugar 5gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.