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Creamy Bourbon Pecan Ice Cream

Helen T. Patterson
A creamy, no-churn ice cream combining buttery pecan pie filling with a hint of bourbon. Easy to prepare, indulgent, and perfect for parties or a special dessert.
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Prep Time 25 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 1 Stand Mixer (with whisk attachment)
  • 1 Loaf Pan (for freezing)
  • 1 Small saucepan
  • 1 Mixing Bowl (medium size)
  • 1 Spatula (for folding)

Ingredients
  

For the Bourbon Pecan Pie Filling:

  • 2 tbsp Unsalted Butter room temperature
  • 1/3 cup Dark Brown Sugar
  • 1/3 cup Golden Corn Syrup
  • 1 cup Chopped Pecans
  • 2 tbsp Bourbon
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 tbsp Dulce de Leche

For the No-Churn Ice Cream Base:

  • 2 cups Heavy Cream chilled
  • 5 oz Sweetened Condensed Milk
  • 5 oz Dulce de Leche
  • Prepared Bourbon Pecan Pie Filling from above

Instructions
 

  • Preparing the Pecan Pie Filling: Begin by making the rich, boozy pecan pie filling, which will be the star swirl in your ice cream.
    Place a small saucepan over medium heat and add 2 tablespoons of unsalted butter.
    Allow the butter to melt completely, then continue cooking it, stirring frequently.
    As it heats, the butter will start to foam and eventually turn a deep, nutty brown.
    This step requires attention—periodically lift the pan from the heat and check the color to ensure it doesn’t burn.
    Once you achieve a fragrant, browned butter, remove the saucepan from heat.
  • Sweetening and Flavoring the Filling: While the butter is still warm, stir in 1/3 cup of dark brown sugar and 1/3 cup of golden corn syrup.
    Return the pan to medium heat and bring the mixture to a gentle boil, stirring constantly to fully dissolve the sugar and combine the syrup.
    Once the mixture bubbles, remove the pan from heat again and carefully add 2 tablespoons of bourbon, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt.
    Stir gently to blend all the flavors. Then, fold in 1 cup of roughly chopped pecans, ensuring each nut is coated in the sweet, buttery mixture.
    Allow the filling to cool to room temperature, then swirl in 2 tablespoons of dulce de leche for a luscious, caramel-like sweetness.
    Set the filling aside while preparing the ice cream base.
  • Whipping the Cream Base: For the ice cream, start with 2 cups of chilled heavy cream.
    Pour it into the bowl of a stand mixer fitted with the whisk attachment.
    Begin whisking on medium speed, gradually increasing to high, until the cream forms stiff, fluffy peaks.
    This may take several minutes, so be patient—the cream should be light and airy, holding its shape when the whisk is lifted.
  • Incorporating Condensed Milk and Dulce de Leche: Once the cream is whipped, reduce the mixer speed to low and gently fold in 5 ounces of sweetened condensed milk and 5 ounces of dulce de leche.
    Use a spatula to carefully incorporate these ingredients, taking care not to deflate the whipped cream.
    The mixture should be smooth, thick, and creamy, creating a perfect base for the decadent pecan pie swirls.
  • Folding in the Pecan Pie Filling: Transfer one-third of the whipped cream mixture to a separate bowl.
    Add the cooled bourbon pecan pie filling to this portion and gently fold until the filling is evenly distributed.
    Once combined, pour this mixture back into the main bowl with the remaining whipped cream.
    Using a spatula, fold lightly just until streaks of the pecan filling are visible throughout the ice cream.
    Avoid overmixing—these swirls are what give the ice cream its signature look and flavor bursts.
  • Freezing the Ice Cream: Prepare a loaf pan or freezer-safe container by lightly greasing it or lining it with parchment paper for easier removal.
    Carefully transfer the ice cream mixture into the pan, smoothing the top with a spatula.
    Cover the container with plastic wrap or a lid to prevent ice crystals from forming.
    Place the pan in the freezer and allow it to set for at least 6 hours, or overnight for best results.
    The ice cream should firm up while remaining creamy and scoopable.
  • Serving the Ice Cream: When ready to serve, remove the ice cream from the freezer about 5–10 minutes prior to scooping to allow it to soften slightly.
    Use an ice cream scoop to serve generous portions into bowls or dessert glasses.
    Optional: drizzle additional dulce de leche or sprinkle extra toasted pecans on top for added texture and visual appeal.
    Enjoy the creamy, boozy, nutty delight that combines the warmth of bourbon with the sweetness of pecan pie, all in a luscious, no-churn ice cream.

Notes

  • This no-churn ice cream requires no special ice cream maker, making it perfect for home cooks seeking convenience without sacrificing flavor.
  • Browning the butter for the pecan filling enhances its nutty aroma and depth of flavor—don’t rush this step.
  • Folding in the pecan pie filling in stages preserves the striking marbled effect, giving each bite a perfect balance of creamy ice cream and crunchy, boozy swirls.
  • Sweetened condensed milk and dulce de leche together add richness while keeping the ice cream smooth and scoopable straight from the freezer.
  • Chilling the heavy cream before whipping ensures stiffer peaks and a more stable ice cream base.