No Churn Pecan Pie Ice Cream
No Churn Pecan Pie Ice Cream- Forget ice cream on pie. This simple dessert requiring no special equipment gives us pie IN ice cream.
November 1, 2026 by Nicole Collins
Today, we’re making No Churn Pecan Pie Ice Cream!
Well, everyone. The bar keeps getting raised higher and higher for our ice cream of the month flavors. Last month, my taste testers said our pb cup ice cream was the best one we’ve made yet. But, that was until they tasted what we’re making today. That quickly, today’s ice cream has jumped into the top spot!
This no churn ice cream starts the same way as all of our other flavors. We’ll start by whipping some heavy cream until stiff peaks form, and set that aside. Then, we’ll add some sweetened condensed milk and vanilla bean paste to a big ol’ bowl, and set that aside. Easy breezy.
Now this ice cream is not just pecan pie flavored. There’s actually half of a pecan pie mixed right into this ice cream! I like to use a store bought frozen pecan pie that I thaw out according to package directions. I think the consistency in quality is a little better this way than using a bakery pie. But, you could use a fresh baked pie if needed. We’re going to scoop out all of the filling from half of the pie until all that’s left is the crust. And, that pie filling is going to get stirred right into our condensed milk mixture. It’s not going to look the most pleasant at first. But once we fold in our whipped cream to lighten up the mix, everything will come together and become light and fluffy.
The leftover naked pie crust is going in this ice cream too. We’ll crumble it into bite sized pieces, and swirl it into the ice cream base using the same layering technique we’ve used before. Layer in a third of the ice cream base, sprinkle over a third of the pie crumbs, gently swirl them in with a butter knife, and repeat those layers two more times. Then cover, and pop in the freezer for a couple hours to set. That’s it. Ice cream…DONE!
When you’re ready to serve, let the ice cream sit out for a couple minutes to make it easier to scoop. And let me tell you, this is the only way to have pecan pie from now on. And I LOVE pecan pie. You can taste every bit of those classic flavors of the decadent pie. But, it’s even more elevated combined with the creamy vanilla ice cream base. It truly is a magical experience earning a 9.8 rating from my taste testers! Plus, the bonus of enjoying pecan pie this way is that this can be made in advance so it doesn’t have to be a “day of” holiday meal stressor.
Ok, everyone. It’s time to get into this year’s small batch holiday cooking series. Are you so excited?!?
I hope you enjoy. And, let’s eat!
No Churn Pecan Pie Ice Cream
Serves: 12 Print
Ingredients:
1 can (14 oz) sweetened condensed milk
1 tsp vanilla bean paste
½ of a prepared pecan pie (I use Marie Callendar’s 32 oz frozen pie thawed according to package directions)
2 cups heavy cream
Directions:
To a large bowl, add condensed milk and vanilla. Set aside.
Scrape out all of the filling from pie half (should be about 1 cup filling total). Add to the bowl with condensed milk, and stir well to combine.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium high speed until stiff peaks have formed (about 2-3 minutes). Alternately, you can whip the cream in a chilled glass bowl with a hand mixer for about 6-7 minutes.
Mix about a cup of whipped cream into the ice cream base mix. Stir to combine and lighten up the mix. Gently fold in the remaining whipped cream until fully incorporated.
Take the remaining pie crust and crumble into bite sized pieces. Layer 1/3 of the ice cream base into a 9x5 loaf pan (I like a glass loaf pan with a lid). Sprinkle 1/3 of the pie crust evenly over the surface, and use a butter knife to gently swirl into the base. Repeat those layers 2 more times. Cover, and transfer to the freezer for at least 6 hours to set.
To serve, remove ice cream from the freezer for 10-15 mins to soften slightly. Scoop, serve, and enjoy!
Recipe notes:
*To fold the whipped cream into the ice cream mix, use a rubber or silicone spatula. Start at the outside of the bowl. Run the spatula around the outside and the bottom of the bowl in a half circle. Then, flip your wrist to bring the bottom that you've scooped up to put it on top. Turn the bowl, and repeat until the whipped cream is fully incorporated. This helps us keep the air in the whipped cream so our ice cream stays smooth and fluffy.
*I like to use a frozen, thawed pie for consistency in quality. But, you could use a freshly baked or bakery pie if you want. You just want to make sure you have 1 cup of pie filling for the base and however much pie crust is left after extracting 1 cup filling for the swirl.
*If using the same frozen pie as me, we only need half of the pie. Save the rest for snacking, or you can even freeze it.
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