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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!