Desserts, Recipes

Whiskey Pecan Pie Ice Cream – No-Churn Recipe

Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!

Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!

Summer is cooler with Whiskey Pecan Pie Ice Cream!

No-Churn Ice Cream has become one of my favorite summer treats to make for my family and friends. One of my biggest complaints about ice cream is the ice crystals that you often find in a store-bought container. This recipe creates a much softer ice cream that isn’t overly cold. That is awesome when you have sensitive teeth!

You can easily enjoy this in a standard sugar cone, a waffle cone, or a bowl. And the best thing is that you can use any kind of whiskey (or bourbon!) that you personally like! Here in Lynchburg, of course we have to use Jack Daniel’s Whiskey. I opted for the Gentleman Jack Tennessee Whiskey that my husband had in our cabinet.

When you prepare to put this in the freezer, wrap with at least two layers of clear wrap and wrap it up tight. This will prevent your ice cream from getting freezer burn. I prefer these no-churn recipes because you don’t have to own any extra equipment than what you already have in your kitchen. I have considered purchasing an ice cream churn for years, but now that I have a delicious no-churn option, that is off the table!

Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!

Ingredients You’ll Need to Make Whiskey Pecan Pie Ice Cream:

  • 2 cups of heavy cream, cold
  • 14 oz. can of sweetened condensed milk
  • 3 tablespoons whiskey (I prefer Jack Daniel’s Whiskey – but whatever brand you prefer!)
  • 2 tablespoons dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1⁄2 teaspoon salt
  • 1 cup pecans/pecan pieces

Equipment/Tools You’ll Need:

  • Stand Mixer or Hand Mixer and Large Bowl (Place the bowl in the freezer for about 30 minutes before starting)
  • Silicone spatula
  • 9 x 5 loaf pan
  • Plastic/Clear Wrap
Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!

How to Make Whiskey Pecan Pie Ice Cream:

Before starting, place the bowl and loaf pan you will be using in the freezer for at least 30 minutes. I also put my whisk attachment in the freezer.

Pour the heavy cream into the bowl and beat on high until soft peaks form.

Shake the sweetened condensed milk well and pour into the mixer bowl. Add the whiskey, brown sugar, vanilla, and salt until well incorporated.

Using a silicone spatula, scrape the edges of the bowl and fold in half of the pecans.

Remove the loaf pan from the freezer and carefully scrape the ice cream mixture into the pan. Smooth the top and sprinkle with remaining pecans.

Tightly wrap the loaf pan with clear wrap and place in the freezer for at least 6 hours. It’s best to leave in the freezer overnight.

Serve in cones or bowls and enjoy!

Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!
Whiskey Pecan Pie Ice Cream

Whiskey Pecan Pie Ice Cream

Yield: 12 - 1-cup servings
Prep Time: 30 minutes
Additional Time: 6 hours 15 minutes
Total Time: 6 hours 45 minutes

Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!

Ingredients

  • 2 cups of heavy cream, cold
  • 14 oz. can of sweetened condensed milk
  • 3 tablespoons whiskey (I prefer Jack Daniel’s Whiskey – but whatever brand you prefer!)
  • 2 tablespoons dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1⁄2 teaspoon salt
  • 1 cup pecans/pecan pieces

Instructions

Before starting, place the bowl and loaf pan you will be using in the freezer for at least 30 minutes. I also put my whisk attachment in the freezer.

Pour the heavy cream into the bowl and beat on high until soft peaks form.

Shake the sweetened condensed milk well and pour into the mixer bowl. Add the whiskey, brown sugar, vanilla, and salt until well incorporated.

Using a silicone spatula, scrape the edges of the bowl and fold in half of the pecans.

Remove the loaf pan from the freezer and carefully scrape the ice cream mixture into the pan. Smooth the top and sprinkle with remaining pecans.

Tightly wrap the loaf pan with clear wrap and place in the freezer for at least 6 hours. It’s best to leave in the freezer overnight.

Serve in cones or bowls and enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 156mgCarbohydrates: 28gFiber: 1gSugar: 28gProtein: 5g

This data was provided and calculated by Nutritionix on 7/17/2021

MORE No-Churn Ice Cream Recipes:

PIN to SAVE!

Whiskey Pecan Pie Ice Cream is a sweet, adult-ish way to cool off this summer. This easy, no-churn recipe is delicious served in a cone or a bowl!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.