Butter Pecan Ice Cream Loaf

  • Servings: servings
  • Serving Size: 10
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 360 Minutes


  • 1 cup graham cracker crumbs
  • 1/4 cup ground pecans
  • 7 tablespoons butter
  • 2 cups heavy cream
  • 1 (14 oz.) Eagle BrandĀ® Sweetened Condensed Milk
  • 1 cup chopped pecans, toasted*
  • 1 teaspoon maple extract
  • 1/2 cup Smucker'sĀ® Caramel Flavored Topping
  • 1/4 cup pecan halves


  • LINE 9x5-inch loaf pan with foil, extending over edges of pan. Combine cracker crumbs, ground pecans and 4 tablespoons melted butter in small bowl. Press firmly into bottom and halfway up sides of prepared pan.
  • WHIP heavy cream to stiff peaks in large bowl. Stir sweetened condensed milk, 1 cup chopped pecans, maple extract and 3 tablespoons melted butter in another large bowl until blended. Fold in whipped cream. Pour into prepared pan. Cover.
  • FREEZE 6 hours or until firm. Invert onto serving plate. Remove foil. Spoon caramel topping over loaf. Garnish with remaining 1/4 cup pecan halves. Slice into servings.
  • *To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately.
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