Caramel Pecan Ice Cream Recipes

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CARAMEL PECAN ICE CREAM DESSERT



Caramel Pecan Ice Cream Dessert image

My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 7

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1-1/2 cups caramel ice cream topping
2 quarts vanilla ice cream, softened

Steps:

  • In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

PECAN CARAMEL ICE CREAM



Pecan Caramel Ice Cream image

This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.

Provided by rlt11_NMC

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 6h30m

Yield 16

Number Of Ingredients 7

1 cup caramel ice cream topping
3 ½ cups milk
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups coarsely chopped pecans, or more to taste

Steps:

  • Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
  • Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
  • Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
  • Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
  • Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g

CARAMEL PECAN ICE CREAM DESSERT



Caramel Pecan Ice Cream Dessert image

This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.

Provided by laursy

Categories     Frozen Desserts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour, 425ml
1 cup pecans, chopped 250 ml
1 cup brown sugar, lightly packed 250 ml
1 cup oatmeal, 250 ml
1 cup margarine, melted
1 1/2 cups caramel sauce, 375 ml
8 cups vanilla ice cream, softened 2ltr
1 cup brown sugar
2 tablespoons water
1/2 cup corn syrup
1 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine
1/2 cup whipping cream

Steps:

  • Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
  • Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
  • Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
  • ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
  • To Make Caramel Sauce.
  • In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
  • Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
  • will thicken.

Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2

CARAMEL PECAN ICE CREAM



Caramel Pecan Ice Cream image

This recipe came from my users guide for the Kitchen Aid Ice cream attachment. It was the first recipe I tried...excellent choice!! This is what homemade ice cream is about...rich and very decadent. The only thing I would do differently next time....is toast the pecans. Cooking time only reflects the 30 minutes churning not the freezer time.

Provided by katie in the UP

Categories     Frozen Desserts

Time 40m

Yield 16 serving(s)

Number Of Ingredients 7

3 1/2 cups whole milk
14 ounces sweetened condensed milk
1 cup prepared caramel sauce
3 1/2 ounces cheesecake flavor instant pudding and pie filling mix
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups pecans, coarsely chopped

Steps:

  • In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
  • Cover and chill for at least 6 hours.
  • Follow instructions for your ice cream maker.
  • Add nuts when they suggest.

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CARAMEL-PECAN ICE CREAM CAKE



Caramel-Pecan Ice Cream Cake image

Vanilla ice cream sandwiched between layers of chopped shortbread cookies and pecans is drizzled with caramel topping for a luscious frozen dessert.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield Makes 12 servings.

Number Of Ingredients 4

1 pkg. (7 oz.) European-style shortbread cookies, coarsely chopped, divided
1 cup toasted coarsely chopped pecans, divided
1 qt. vanilla ice cream or frozen vanilla yogurt, softened
1/2 cup caramel ice cream topping

Steps:

  • Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
  • Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
  • Freeze at least 4 hours or overnight. Store leftover dessert in freezer.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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