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  • Writer's picturebackwoodsgoods

Praline Party Ice Cream

Grab your nuts and dust off that old bottle of Bourbon, let's get churn't up!

Kinda low-fat, kinda not, but who cares - it's ice cream time! Not your typical ice cream recipe but it does require an ice cream maker - nothin' like a good churn. That being said - make sure yours is FULLY FROZEN before starting. Make the pralines and caramel sauce first. This way they can set and cool while the ice cream base comes together.



1 cup pecans, chopped

3/4 cup dark brown sugar

2 tbsp salted butter

1/4 cup heavy cream

  • Combine butter, heavy cream, brown sugar and salt in a medium size sauce pan

  • Bring mixture to a boil and let it boil for about 3 minutes, until the sugar beings to caramelize

  • Remove from heat and stir in the chopped pecans, stir until they are completely coated

  • Set saucepan aside and allow the candies to cool completely

  • Spoon onto a parchment lined baking sheet and leave until ready to add to ice cream


Bourbon Caramel Sauce

1 cup sugar

1/2 cup heavy cream

1/4 cup water

4 tbsp unsalted butter

1 tsp sea salt

2 tbsp Bourbon

*You can skip the Bourbon if you don't feel like partying*

*make sure all ingredients are room temperature for even cooking*

  • Combine sugar and water over medium heat in a medium size saucepan

  • Whisk frequently. The sugar will get darker in color as it cooks. Remove from heat as it turns dark brown - don't let it go too long or it will burn!

  • Add the butter. Continue to whisk until the butter is completely melted

  • Slowly pour in the heavy cream and continue to whisk

  • Once everything is well combined - add the salt and bourbon

  • Set aside and allow the sauce to cool and thicken


Ice Cream

2 cups heavy cream

1 cup low fat milk

2 tbsp buttercream

3/4 cup white sugar

2 tsp vanilla extract

1/8 tsp salt

  • Attach ice cream maker to standing mixer and set the dasher in place

  • Combine all the ingredients in a large bowl. Whisk until combined and sugar is dissolved

  • Turn the mixer on low and slowly pour in the ice cream mixture

  • Let this mixture churn for 20-30 minutes, until it thickens into ice cream

  • Remove the bowl from the mixer, stir in the pralines and a few spoonfuls of caramel

  • Spoon the ice cream to a freezer-safe container and freeze for at least 2 hours

  • Garnish with pralines and a drizzle of caramel


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