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Southern-Style Buttermilk-Pecan Ice Cream: The Ultimate No-Machine Recipe

A spoonful of creamy Buttermilk-Pecan Ice Cream with a candied pecan.

A unique, no-machine buttermilk ice cream featuring homemade candied pecans. The ice cream base combines buttermilk, heavy cream, sweetened condensed milk, and evaporated milk. This mixture is sealed in a freezer bag and then shaken vigorously in a container with ice and salt until it thickens into a soft-serve consistency. The recipe also includes instructions for an optional warm caramel banana topping.

Ingredients

Scale
  • Buttermilk-Pecan Ice Cream:
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 2 cups buttermilk
  • 2/3 cup sweetened condensed milk
  • 3/4 cup evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1 cup candied pecans (recipe below)
  • 1/2 cup coarse sea salt (for freezing)
  • Candied Pecans:
  • 4 tablespoons unsalted butter
  • 1 cup pecans, coarsely chopped
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • Caramel Bananas (Optional Topping):
  • 4 tablespoons unsalted butter
  • 3 firm yellow bananas, chopped or sliced
  • 3 tablespoons packed light brown sugar
  • Pinch of salt

Instructions

  1. First, make the Candied Pecans: Melt 4 tablespoons of butter in a skillet over medium heat. Add the chopped pecans, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Cook, stirring, for 6 to 8 minutes until the sugar dissolves and the mixture is sticky. Spread the nuts on a baking sheet to cool, then refrigerate for at least 10 minutes.
  2. Make the Ice Cream Mix: In a large bowl, whisk together the sugar, heavy cream, buttermilk, condensed milk, evaporated milk, and vanilla. Stir in the 1 cup of cooled candied pecans.
  3. Prepare for Shaking: Prop a 1-gallon zip-top freezer bag open in a large container. Pour the buttermilk mixture into the bag, press out the excess air, and seal it securely.
  4. Fill the large container about three-quarters full with about 10 cups of ice, then pour in the 1/2 cup of coarse sea salt.
  5. Nestle the sealed bag of ice cream mixture into the ice.
  6. Shake the Ice Cream: Tightly cover the container with its lid. Shake vigorously for about 15 minutes, or until the mixture inside the bag has thickened.
  7. Serve: For a soft-serve consistency, rinse the salt off the outside of the bag, snip a corner, and pipe the ice cream into bowls. For a firmer ice cream, place the bag in the freezer for 1 hour before scooping.
  8. Make the Optional Caramel Bananas: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the bananas and stir to coat. Sprinkle in 3 tablespoons of brown sugar and a pinch of salt. Cook, stirring, for 2 to 4 minutes until the bananas are tender and coated with sauce. Spoon warm over the ice cream.

Notes

  • This recipe uses the shaking method with ice and salt and does not require a traditional ice cream maker.
  • You will need a 1-gallon zip-top freezer bag and a large container with a secure lid.
  • The time it takes for the ice cream to thicken depends on how vigorously you shake the container.

Nutrition

Find it online: https://cookupjoy.com/buttermilk-pecan-ice-cream/