If you’re craving a quick, comforting frozen treat, this chocolate caramel pecan ice cream is a go-to recipe. It is perfect whenever you need something rich.

My ice cream has milk, heavy cream, cocoa powder, brown sugar, and buttery toasted pecans swirled with caramel. It comes together in minutes, and ‘hold the applause ‘- all the ingredients are available in your pantry.

Over time, I’ve changed it to make this dessert easier. Before, I made an egg-based custard base on the stove, but I found that the mix-and-freeze method has the same richness with less work.

If you’re torn between a rich chocolate ice cream and a nutty butter pecan, this treat is the middle ground. Not to mention, it is a great recipe to have in your back pocket.

Main Ingredients

2 cups whole milk — This keeps the base smooth and light enough to spin well when frozen.
1 cup Heavy cream — For the richness and velvety texture you get from Scoop Shop.
1/2 cup brown sugar — I use this instead of white sugar for a deeper, more caramel-like sweetness that goes with the pecans.
1/4 cup cocoa powder — I use a good-quality unsweetened cocoa.
1 tsp vanilla extract — Rounds out the chocolate and caramel flavors and keeps everything from tasting one-note.
1/2 cup pecans — Toasted in a little butter; it makes a big difference in the flavor.
1/4 cup caramel sauce — I purchase mine at the store.

Ninja Creami Method

Start by toasting your chopped pecans in a small skillet with the butter over medium heat for 3-5 minutes. Let them cool before setting aside.

In your Ninja Creami pint container, whisk together the milk, heavy cream, brown sugar, cocoa powder, and vanilla until the sugar and cocoa are dissolved with no lumps.

Freeze the pint flat for a full 24 hours.

Once frozen, run the pint on the “Ice Cream” setting. If the texture looks crumbly or dry after the first spin, that’s normal; just run it through the re-spin function until it’s smooth.

Use the mix-in function (or mix in by hand) to add your cooled toasted pecans, then drizzle in the caramel sauce and give it one gentle swirl to create ribbons.

No-Churn Method

Here’s how to make this one without any machine.

Ingredients:

2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1/4 cup cocoa powder
1 tsp vanilla extract
1/2 cup chopped pecans, toasted in 1 tbsp butter and cooled
1/4 cup caramel sauce

Whip the heavy cream to stiff peaks in a large bowl. In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, and vanilla until smooth.

Gently add the condensed milk mixture into the whipped cream. Don’t deflate!

Fold in the cooled toasted pecans. Transfer half the mixture to a freezer-safe container, drizzle with half the caramel sauce, then add the remaining mixture and top with the rest of the caramel. Gently swirl with a knife.

Freeze for 6-8 hours, or until firm enough to scoop.

How to Store

Store the pint with its lid on right in the Ninja Creami container for two weeks in the freezer. When you’re ready, let it sit out for 5-10 minutes, then re-spin with a splash of milk.

Substitutions

If you do not have a Ninja Creami, churn in a traditional ice cream maker according to the manufacturer’s instructions, then add the pecan and caramel.

Do not like Pecans? Swap them with walnuts or almonds. For more richness, swirl in chocolate chips or fudge sauce alongside the caramel.

I hope you love this one as much as I do! It’s rich, nutty, and tastes like a store-bought ice cream.

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