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Home » Desserts

Coffee and pecan ice cream

04/08/2022 by Judith Leave a Comment

Coffee and pecan ice cream

Coffee and pecan ice cream tastes every bit as good as any quality ice cream and can be made without an ice cream maker and without churning. This no churn coffee ice cream recipe can be prepared in very little time and does not require any special skills. And if your family and friends enjoy ice cream why not treat them also to stracciatella or chocolate ice cream both of which are just as easy to make?

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coffee and pecan ice cream

Ingredients

  • 700ml double cream
  • 350g condensed milk
  • 2 shots espresso
  • 20g pecans to add to the ice cream plus a few extra to decorate
  • About 3 tablespoons caramel sauce plus a little extra to decorate
Ingredients for coffee and pecan ice cream
Double cream, condensed milk, espresso, caramel sauce and pecans

How to make coffee and pecan ice cream

Place the cream in a large bowl and whip until it forms peaks.

Add the condensed milk and a double shot of espresso to the whipped cream and whisk again until the espresso ice cream mixture has thickened.

Cream and condensed milk being whisked

Break the pecans into small pieces, add to the other ingredients and stir in until they are evenly mixed.

Pecans added to ice cream mixture

Transfer the ice cream mixture into a container suitable for the freezer such as a plastic tub with a lid. Make a few troughs in the mixture with a spoon, drizzle caramel sauce into the troughs and then cover with the ice cream mixture. Drizzle the remaining caramel sauce evenly over the top.

A tub of homemade coffee and pecan ice cream
Add the caramel sauce to the ice cream mixture before freezing

Put the lid on the container and place in the freezer for around 6 hours or until frozen. This ice cream does not need to be churned whilst it is freezing.

A tub of homemade coffee and pecan ice cream
Coffee and pecan ice cream ready to serve

Homemade ice cream made without an ice cream maker tends to set harder than many mass produced ice creams so I recommend it is taken out of the freezer around 15 minutes or so before you wish to serve it so that it softens enough to scoop.

Place scoops of ice cream in serving bowls. Sprinkle a few broken nuts over the top of the ice cream and add an extra drizzle of caramel sauce before serving.

Coffee and pecan ice cream
A serving of coffee and pecan ice cream

Store your homemade coffee and pecan ice cream in the freezer and use within a week.

Stracciatella ice cream

You may also like to try stracciatella ice cream, a creamy vanilla ice cream with the addition of chocolate strands.

White chocolate and raspberry mousse

Or you may wish to try white chocolate and raspberry mousse, an easy to make egg free mousse recipe.

Coffee and pecan ice cream

Coffee and pecan ice cream

Coffee and pecan ice cream is a creamy ice cream which can be made easily without churning and without the need for an ice cream maker.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Freezing time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Dessert, Snack
Cuisine American, European
Servings 10
Calories 368 kcal

Equipment

  • Large bowl
  • Hand whisk
  • Container with lid suitable for the freezer

Ingredients
 
 

  • 700 ml double cream
  • 350 g condensed milk
  • 2 shots espresso
  • 22 g pecans
  • 3 tablespoon caramel sauce

Instructions
 

  • Place the cream in a large bowl and whisk until it forms soft peaks.
  • Add the condensed milk and espresso and whisk again until the mixture thickens.
  • Break the pecans into small pieces, add to the other ingredients and mix.
  • Transfer to a container suitable for the freezer. Form some troughs in the mixture and drizzle caramel sauce into the troughs. Drizzle the remainder over the top.
  • Put the lid on the container and place in the freezer for about 6 hours or until frozen.
  • Remove the tub from the freezer about 15 minutes before you wish to serve to allow the ice cream to soften.
  • Scoop the ice cream into bowls. Sprinkle a few broken nuts over the top and add a drizzle of caramel sauce before serving.
  • Store the ice cream in the freezer and eat within a week.

Nutrition

Calories: 368kcalCarbohydrates: 21gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 91mgSodium: 64mgPotassium: 213mgFiber: 0.2gSugar: 21gVitamin A: 1130IUVitamin C: 1mgCalcium: 148mgIron: 0.2mg
Keyword Ice cream
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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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