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No Churn Praline Coffee Ice Cream


  • 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


  • 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!