No Churn Praline Coffee Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14oz can condensed milk
- 1 1/2 cups strong brewed coffee I used Door County Toasted Praline, cooled
- 1/4 cup caramel sauce for topping
For the praline topping:
- 1 cup pecans chopped
- 1/4 cup Dixie Crystals brown sugar
- 4 tbsp butter cubed
Instructions
- Place a mixing bowl and beater in the freezer 30 minutes before preparing.
- Line a small baking tray and set aside.
- Heat a small skillet over medium heat.
- Add pecans and toast lightly , stirring occasionally, until fragrant.
- Add butter and brown sugar and stir until melted.
- Let caramelized and cook for a couple minutes, continuing to stir.
- Using a spatula, spread pecan mixture in a single layer on the lined baking sheet. Let cool.
- Remove the mixing bowl and beaters from the freezer.
- Pour heavy cream in and mix on medium speed until soft peaks form.
- Slowly pour in cooled coffee then condensed milk. Whip until combined.
- Pour mixture into 2 loaf pans.
- Break up pecans and sprinkle 3/4 cup into both pans of ice cream (they will sink). Reserve remaining 1/4 cup for topping.
- Cover with plastic wrap, pressing down onto liquid so ice crystals do not form.
- Freeze for 4-6 hours up to overnight.
- When you are ready to serve, remove the plastic, drizzle on caramel and add the remaining praline pecans on top.
- Scoop into bowls or cones and enjoy!