This Pralines and Cream Ice Cream is an easy, no churn recipe that is the perfect combo of salty and sweet with creamy vanilla ice cream, fresh homemade pecan pralines, and drizzles of caramel sauce.
Pralines are one of my most favorite desserts ever! They have a place in my heart because my Mama often made them when I was growing up and they're a staple in southern desserts - especially if you're anywhere near New Orleans.
So taking pralines and adding ice cream? Well, this might be one of the best combo desserts ever - a mix of no churn, homemade vanilla ice cream with homemade pralines.
Some of you may be familiar with the flavor from Baskin Robbins Pralines and Cream, but trust me, homemade is the best!
- Why you'll love Pralines and Cream Ice Cream
- Shop here
- How to make Homemade Pralines & Cream Ice Cream
- Pro tips for Pecan Praline Ice Cream
- Recipe Variations
- Serving suggestions
- Can you make this Praline and Cream Ice Cream in an ice cream maker?
- Storage directions
- Tools & Equipment You'll Need
- More Ice Cream & Pralines Recipes
Why you'll love Pralines and Cream Ice Cream
Praline Ice Cream is a delicious combination of the creamy base of vanilla ice cream plus the flavor and texture of crunchy, buttery, pralines and rich caramel sauce.
The short version is... this nutty treat is sweet and a little salty. It's just so dang good.
Additionally, this Praline Pecan Ice Cream can be made at home and is much better bang for your buck than buying it at the store. And this is a no-churn recipe so it doesn't require any special tools or equipment (such as an ice cream maker) - that's always a win-win in my book!
Did I mention it's easy and very fast to put together? The longest step is actually freezing the ice cream so if you know you want to have it for a particular day or occasion, it's best to make it the day before.
For those with allergens or sensitivies, this Caramel Praline Ice Cream is gluten-free and egg-free.
For the Candied Pralines
Brown sugar - I prefer light brown sugar for this recipe and I think it yields the best flavor. However, you can use dark brown sugar if that's what you have on hand - just know that the molasses flavor in the sugar will be a stronger!
Heavy whipping cream - heavy whipping cream is also called just "heavy cream" and sometimes called "sweet cream." Regardless of what you call it, it's essential to this recipe. Do not use half and half here - you must get the good stuff with high fat content.
Vanilla extract - a high quality store-bought vanilla works great or you can use homemade vanilla.
Pecans, chopped - you want the nuts chopped pretty small for pralines that are going into ice cream so that it adds the crunchy texture without the bulkiness of whole pecans in the pecan praline pieces.
For the Ice Cream
Heavy cream - for the pecans and pralines ice cream, you want the heavy cream to be really, really cold. Do not set it out on the counter before you start - leave it chilling in the fridge for as long as possible.
How to make Homemade Pralines & Cream Ice Cream
Before you get started, chill your loaf pan in the freezer so it'll be ice cold when you pour the ingredients in!
How to Make Southern Pralines
- To make the praline recipe with heavy cream, combine the brown sugar, whipping cream, and butter in a medium saucepan.
- Bring to a boil over medium heat, stirring constantly. Start a timer and boil for 1 minute, then promptly remove it from the heat.
- Immediately whisk in the powdered sugar, then gently stir in the pecans and vanilla extract.
- Working quickly, stir until the pecans are completely covered in candy.
- Allow to cool for 8-10 minutes.
- Then move the candied pralines onto parchment paper.
- Crumble up any large pieces of the caramel praline topping.
How to Make the Creamy Vanilla Ice Cream
- In the bowl of a stand mixer fitted with a whisk, add the whipping cream, sweetened condensed milk, vanilla and a pinch of salt.
- Whip on high for 2 minutes until the mixture is thick and soft peaks form.
How to Make the Pecan and Praline Ice Cream
- Set aside ½ cup of the praline crunch topping and crumble the remaining praline pecans into the mixture.
- Stir until evenly distributed.
- Pour half of the cream mixture into a chilled 9-by-5-by-3-inch metal loaf pan.
- Drizzle with half the caramel sauce.
- Cover with the remaining ice cream and top with more homemade pecan pralines and caramel drizzle.
- Freeze until set (3+ hours).
Pro tips for Pecan Praline Ice Cream
- Make this a day ahead of when you need it so that it's frozen through when you're ready to enjoy it!
- Pralines can be finicky but because they will be crumbled up in this recipe, don't stress if they don't come out just right. Even if they're still soft, the crumbled pralines can be still be mixed into the ice cream.
- While I cringe a little saying this 😉 - you can use store-bought pralines instead of making them homemade from scratch (if you must). Seriously though, if you live in the South, you can likely buy some amazing pralines to use in this recipe and save that step!
- Don't skip the high-fat products - no half & half instead of heavy cream. No low-fat condensed milk or butter. The texture of your Pecan and Praline Ice Cream will not be as rich and creamy if you go with lower fat products.
- Try drizzling chocolate syrup in place of, or along with the caramel syrup to give the pralines and cream some extra richness
- You could also mix in chopped up cookies, extra nuts or mini chocolate chips for more textures and flavors.
- Because homemade no churn ice cream doesn't have the preservatives of store-bought ice cream to keep it soft, it will freeze very hard. To overcome this, let it sit out at room-temp for a few minutes before scooping so it can soften up a bit!
- Enjoy this ice cream any time of year as dessert for your family or a special treat for holidays or summer break.
- Drizzle with more caramel, caramel bits, extra pecans, etc. when serving!
- Serve in ice cream cones, waffle cones, or of course, bowls!
Can you make this Praline and Cream Ice Cream in an ice cream maker?
Yes, absolutely! Make the candied pralines as instructed and set them aside. For the ice cream, mix the ingredients as instructed and process in your ice cream maker according to the machine's instructions.
Just before the ice cream is frozen, stir in the pralines and a drizzle of caramel. Transfer the ice cream to a freezer safe container and add more pralines on top along with more caramel sauce. Freeze for at least 2 hours.
If it's not all eaten in one sitting, store in a freezer-safe container covered with a lid or a couple of layers of plastic wrap or foil to prevent freezer burn.
No churn ice cream will keep in the freezer for up to two months.
Butter Pecan ice cream is vanilla ice cream with added butter flavoring and pecans added for texture. Pralines and Cream ice cream is sweeter with the added caramel sauce and candied pralines.
Yes, traditionally there will be ribbons of caramel in praline pecan ice cream along with more added as a topping.
The only ingredient in this pralines and cream recipe that would have alcohol content is the vanilla extract. However, there are options for alcohol free vanilla flavoring if you'd like to use that as a substitute.
Yes, that is two different names for the exact same ingredient.
Tools & Equipment You'll Need
- A medium to large saucepan
- Large Spoon
- Parchment Paper
- Stand Mixer (or a hand mixer will work if you don't have a stand mixer)
- Loaf Pan (a shallow pan of any shape will work but loaf pans are most common)