No-Churn Butter Pecan Fudge Ripple Ice Cream

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Butter Pecan Ice Cream swirled with ribbons of chocolate is sure to put a smile on everyone’s face. Full of buttery nuts and a velvety fudge ripple through a creamy no-churn ice cream base, forget just a scoop, you’ll want a big bowl for dessert. And it doesn’t get any easier since you don’t even need an ice cream machine!

Table of Contents

• What is butter pecan ice cream?
• How do you make no-churn ice cream?
• No-Churn Butter Pecan Fudge Ripple Ice Cream Recipe
• What You’ll Need
• Directions
• Tips for Success
• FAQs
• More no-churn ice cream recipes
• Get the Recipe

I love my mom. Even when she drives me crazy. I mean, I think that is part of a mom’s job, and most of the things that make me nuts are also the things that I love most about her.

No matter where we go, we see someone she knows, and she just has to stop and talk. And talk. Then talk some more. But it is because she is so friendly, approachable, and truly cares about people.

She is always giving my boys food and toys and stuff that I think they don’t need. But that is because she just adores them so much.

If I am cooking or eating or doing anything in the kitchen, she starts cleaning up before I am even done, not even asking if I am still using the stuff that is out. But, hey, she’s cleaning up after me, so I’ll take it.

Honestly, these are some of the traits I wish I had inherited from her – her more laid back, outgoing, neat-freak personality.

But what did I inherit from her? A total love of ice cream, and I’m not mad about it.

So today, to honor my mom, I’m making ice cream. Butter pecan ice cream, to be exact, since that is her favorite.

But when I was chatting with her and brainstorming the recipe, she said she wanted chocolate, too.

And that is how Fudge Ripple Butter Pecan Ice Cream was born.

What is butter pecan ice cream?

Butter pecan is an all-American flavor you’ll often find in cookies cakes and other desserts that combines pecans, butter, and vanilla to add rich, nutty, buttery flavors to those treats. But perhaps most popularly it is found in ice cream.

Butter pecan ice cream starts with a vanilla base, then adds the butter and nuts. It may not rank quite as high as chocolate and vanilla, but it does always end up near the top of the list of Americans favorite flavors.

You’ll find many brands have their own version from Baskin Robbins to Haagen-Dazs, and even Ben & Jerry’s (though you’ll have to go to a Scoop Shop because they don’t have it in cartons).

How do you make no-churn ice cream?

No-churn ice cream is an easy way to make your favorite frozen dessert even if you don’t have an ice cream maker. The base is made from folding sweetened condensed milk into whipped heavy cream and freezing it.

But before you freeze it, you can add any of your favorite flavors and mix-ins. Keep it simple with vanilla extract or cocoa powder. Have some fun with Birthday Cake Ice Cream. Or even go with a seasonal flavor like Pumpkin Ice Cream.

No-Churn Butter Pecan Fudge Ripple Ice Cream Recipe

That chocolate mom wanted was added in the form of a swirly ribbon of fudge just winding it’s way through the rich, creamy, dreamy no-churn ice cream. It is studded with crunchy pecans that had been toasted in some lightly browned butter for added nuttiness and a little salty flavor to balance all of the sweet goodness.

Oh yessssss! You don’t have to do much more than whip some cream, brown some butter, and throw it in the freezer. Seriously, people, try this easy ice cream recipe. Yeah, it’s rich. Yeah, it’s indulgent. But these are the sacrifices I make for my mom.

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

What You’ll Need

For the butter pecans

• Unsalted butter
• Pecans – halved or chopped
• Kosher salt
• Pure vanilla extract

For the fudge ripple

• Water
• Unsweetened cocoa powder
• Light corn syrup
• Semi-sweet chocolate chips

For the ice cream

• Sweetened condensed milk – you cannot replace this with evaporated milk but fat free sweetened condensed milk does work.
• Heavy cream – do not substitute with light cream or half and half as it will not whip to soft peaks the same way and you will not get a creamy ice cream.

• A hand mixer with a whisk attachment makes it quicker and easier to whip your cream, though a whisk works too (and burns off some of those ice cream calories). No need to break out the big Kitchenaid mixer for this recipe.
• I’m a big fan of this ice cream scoop because it digs in well even if your ice cream is a little hard.
• I find these no-churn ice cream recipes always fit nicely into a 9 inch loaf pan. Though they do make some nice insulated ice cream containers for storing homemade ice cream.

Directions

For the butter pecans

1. In a small pan, melt the butter and cook while stirring until it turns a light golden brown. Watch closely to ensure the butter doesn’t burn.
2. Add the pecans and salt, and toss until the pecans toast slightly.
3. Remove from the heat and set aside to cool.
4. Stir in the vanilla extract.

For the fudge ripple

1. Whisk together the water, cocoa powder, and corn syrup in a small pot.
2. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
3. Remove from the heat and stir in the chocolate chips.
4. Cool at least to room temperature.

For the ice cream

1. Pour the heavy cream in a large bowl and beat until stiff peaks are formed.
2. Gently fold in the sweetened condensed milk, followed by the pecans.
3. Pour the ice cream mixture into a freezer-safe container and swirl in the fudge with a knife or skewer.
4. Cover and freeze for 4-6 hours or overnight.

Tips for Success

Although this pumpkin roll recipe is straightforward, it does have a lot of steps. Here are my surefire tips to make sure you’re able to make the best cake roll ever!

To be able to whip the cream to soft peaks without over-churning it, the heavy cream should be very cold. I also recommend using a metal bowl and putting your bowl and beaters in the fridge or freezer. The colder everything is, the easier it will whip up without overbeating.

You want to gently fold the sweetened condensed milk and pecans into the whipped cream to avoid deflating it. This produces creamier ice cream.

FAQs

More no-churn ice cream recipes

• Chocolate Chip Salted Caramel Ice Cream
• No-Churn Cheesecake Ice Cream
• Graham Cracker Chocolate Chunk Ice Cream
• Nutella Brownie Ice Cream
• No-Churn Cookies and Cream Ice Cream
• No-Machine Caramel Swirl Ice Cream from Wine & Glue

5 from 1 vote

Browned Butter Pecan Fudge Ripple No-Churn Ice Cream

Rich and creamy no-churn ice cream filled with buttery pecans and swirls of chocolate. You don't need an ice cream machine to make this dreamy frozen dessert.

Prep: 15 mins

Cook: 15 mins

Freezing time 6 hrs

Servings: 16

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Ingredients

For the butter pecans:

• 3 Tablespoons unsalted butter
• 1 cup halved or chopped pecans
• 1/2 teaspoon Kosher salt

For the fudge ripple:

• 1/2 cup water
• 1/4 cup cocoa powder
• 1/4 cup light corn syrup
• 1/2 cup semi-sweet chocolate chips

For the ice cream:

• 1 pint heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• one 14 oz. can sweetened condensed milk

Instructions

For the butter pecans:

• In a small pan over low heat, gradually melt the butter and continue to cook, stirring occasionally, until it turns a light golden brown. Watch closely to ensure the butter doesn’t burn.
• Add the pecans and salt, and toss until the pecans toast slightly, another few minutes, again watching closely to avoid burning the butter.
• Remove from the heat and set aside to cool.

For the fudge ripple:

• Whisk together the water, cocoa powder, and corn syrup in a small pot.
• Bring to a boil over medium heat, stirring frequently, then reduce heat to low and simmer for about 5 minutes.
• Remove from the heat and add the chocolate chips. Stir until smooth.
• Place in the refrigerator until ready to use, cooling at least to room temperature.

For the ice cream:

• Pour the heavy cream in a large bowl and add the vanilla extract. Using the whisk attachment of a stand mixer or a hand mixer, beat until stiff peaks are formed.
• Gently fold in the sweetened condensed milk until almost completely mixed in, though you will still see some streaks. Do not overmix. Then fold in the pecans.
• Pour half of the ice cream mixture into a freezer-safe container and top with about half of the fudge ripple mixture. Swirl with a knife or skewer.
• Top with the remaining ice cream mixture and fudge ripple mixture, and swirl with a knife or skewer.
• Cover and freeze for 4-6 hours or overnight.

Nutrition Facts

Browned Butter Pecan Fudge Ripple No-Churn Ice Cream

Amount Per Serving (0.5 cup)

Calories 286 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g50%

Cholesterol 46mg15%

Sodium 122mg5%

Potassium 102mg3%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 22g24%

Protein 4g8%

Vitamin A 565IU11%

Vitamin C 1mg1%

Calcium 121mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Brianne @ Cupcakes & Kale Chips

Course: Dessert, Ice Cream

Cuisine: American

Keywords: butter pecan ice cream, fudge ripple ice cream, no churn ice cream cake recipe

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Enjoy!

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