Butter Pecan Ice Cream Loaf
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1 cup graham cracker crumbs
1/4 cup ground pecans
7 tablespoons butter
2 cups heavy cream
1 (14 oz.)
Eagle Brand® Sweetened Condensed Milk
1 cup chopped pecans, toasted*
1 teaspoon maple extract
Smucker's® 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.