Southern-Style Buttermilk-Pecan Ice Cream: The Ultimate No-Machine Recipe
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.
- Prep Time: 30 minutes (includes time to make and cool pecans)
- Cook Time: 8 minutes (for candied pecans)
- Total Time: 1 hour 53 minutes (includes shaking and firming time)
- Yield: Approximately 1.5 quarts
- Category: Dessert
- Method: Shaking, No-Machine
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Nestle the sealed bag of ice cream mixture into the ice.
- 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.
- 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.
- 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.
Find it online: https://cookupjoy.com/buttermilk-pecan-ice-cream/