Homemade Cinnamon Ice Cream with Toasted Pecans
Buttery toasted pecans add a delicious crunch to this homemade cinnamon vanilla ice cream.
Print Recipe
Ingredients
- 1 1/4 pecan halves and pieces toasted
- 2 Tbsp butter
- 1 Tbsp brown sugar
- 2 Tbsp white sugar
- 1 container 4 C frozen whipped topping, thawed
- 1 can 14 oz sweetened condensed milk ***
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp cinnamon
Instructions
- In a medium skillet over medium heat, toast the pecans for about 3 minutes, stirring.
- Add in the butter and toss to coat while the butter melts
- Toast the pecans in the butter for about 3 or 4 more minutes - do not burn!
- Remove the pecans from the heat and toss with the sugars to coat.
- Place on a paper towel to cool.
- With a wooden spoon - blend together the whipped topping, sweetened condensed milk***, vanilla extract, almond extract and cinnamon.
- Toss in the sugared pecans and gently mix them in.
- Cover the mixture and freeze for 6 hours to overnight.
Notes
*** if you like a firmer frozen ice cream, reduce to 1/2 container or 7 oz of the sweetened condensed milk