No-churn chocolate pecan ice cream
I came across this recipe from wideopeneats.com when searching for recipes that I could use my kitchen aid for! This is the second batch of the ice cream, and I have to be honest, it's the BEST chocolate ice cream we've had! You can use half the amount of pecans and it still be enough, or leave them out altogether. It really is worth a try, and it is so easy to make.
14 0z sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 tsp espresso or cold brew coffee (optional- increases the chocolate flavour)
2 cups heavy cream, chilled
2 cups chopped pecans, divided
Stirring regularly, toast the pecans in a skillet, over a low heat, until golden brown. It should take 1 to 2minutes .
Set aside to cool completely.
In a large mixing bowl, whisk together the condensed milk, cocoa powder and espresso.
Whip the heavy cream until stiff peaks form, this'll take about 2 minutes.
Fold the cream into the condensed milk mixture, then fold 1 and half cups of the toasted pecans.
Spoon the mix into a loaf pan, then top with the remaining toasted pecans. Freeze until firm, about 6 hours.
