No-Cook, Homemade Butter Pecan Ice Cream Recipe

Combine sweetened condensed milk whole milk evaporated milk cream sugar molasses and vanilla extract together using a whisk in a large bowl taking care to avoid creating bubbly foam. Refrigerate mixture for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a large saucepan over medium-low heat; stir in salt until dissolved. Mix pecans into melted butter until evenly coated. Spread coated pecans in a single layer onto a baking sheet.

Bake in the preheated oven for 6 minutes. Flip pecans and continue baking until toasted and fragrant about 6 minutes more. Remove butter pecans from oven and coarsely chop. Measure 1 1/2 cups butter pecans and reserve the remaining for another use.

Pour cream mixture into an ice cream maker and follow manufacturer's instructions for ice cream. When ice cream is semi-solid (about 30 minutes) stop the machine. Pour ice cream into an air-tight container and fold in 1 1/2 cup butter pecans. Cover ice cream with plastic wrap and seal container with a lid. Freeze ice cream until solid at least 2 hours.