Get ready to whip up a super creamy, no-churn ice cream that’s bursting with the yummy flavors of Butter Pecan Cream Liqueur! This sweet treat is perfect for those cozy nights at home or for sharing fun times with your friends. You deserve a little indulgence, so go ahead and treat yourself—you won’t regret it!

Makes: 8 cups
Prep Time: 15 minutes
Freeze Time 24 hours

Ingredients:

heavy whipping cream
sweetened condensed milk (1-14 oz can)
Sippin’ Cream Butter Pecan Cream Liqueur (SUGARLANDS)
Pecans (crushed)

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: You’ll love making this delicious boozy butter pecan ice cream—it’s so simple and perfect for a sweet treat! Whip the heavy whipping cream with an electric mixer until you achieve stiff peaks.

Step 2: Add the sweetened condensed milk to the whipped heavy cream, using a whisk to fold together for a creamy texture. Add the crushed pecans and blend into the mixture. Pour everything into a loaf pan, a 13×9 baking dish, or two quart-sized ice cream containers, and let it chill in the freezer for 24 hours. Scoop it out when ready for a delicious treat. Garnish with more crushed pecans, and enjoy!

Tips:

This yummy recipe will make 8 cups of delicious ice cream for you!

Boozy Butter Pecan Ice Cream (No Churn)

For a fun twist, create a wonderfully creamy, no-churn ice cream with a delightful splash of Pecan Cream Liqueur.

Tara

1 15

Total Time 1 15

Servings

Equipment

loaf pan or 9×13 baking dish
electric hand mixer
large mixing bowl

Ingredients

2 cups heavy whipping cream
14 oz sweetened condensed milk 1-14 oz can
½ cup SUGARLANDS (Sippin' Cream Butter Pecan Cream Liqueur)
¼-½ cup Pecans crushed

Instructions

You’ll love making this delicious boozy butter pecan ice cream—it’s so simple and perfect for a sweet treat! Whip the heavy whipping cream with an electric mixer until you achieve stiff peaks.
Add the sweetened condensed milk to the whipped heavy cream, using a whisk to fold together for a creamy texture. Add the crushed pecans and blend into the mixture. Pour everything into a loaf pan, a 13×9 baking dish, or two quart-sized ice cream containers, and let it chill in the freezer for 24 hours. Scoop it out when ready for a delicious treat. Garnish with more crushed pecans, and enjoy!