Every Christmas, my husband requests peppermint crinkle cookies, but I can never seem to find a recipe that has the right ratio of cake to fudge. My husband requested that I record this recipe after years of successes and failures. For larger households, this recipe can simply be doubled since it is for a smaller batch.
| Prep Time: | 30 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 30 mins |
| Servings: | 16 |
| Yield: | 2 quarts |
Ingredients
- 1 cup caramel ice cream topping
- 3 ½ cups milk
- 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups coarsely chopped pecans, or more to taste
Instructions
- Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
- Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
- Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
- Pour chilled batter into an ice cream maker and freeze according to manufacturer’s instructions; stir pecans into soft ice cream at end of freezing time.
- Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.
- Glazed pecan candies can be used in this recipe just as easy with great results. We use homemade sweetened condensed milk in this recipe.
- Use vanilla, cheesecake, or coconut-flavored instant pudding mix.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 285 mg |
| Sugars | 21 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great…but I found it to be almost too sweet. Next time, I’m gonna leave out the sweetened condensed milk…
I made this recipe and then put it in the freezer to rippen and it came out perfect and everybody who has eaten loved it
Too sweet, the condensed milk taste is rather strong, and the texture just isn’t right. I made this in my counter-top ice cream maker and after the churn cycle, it was still rather runny so I put it in the freezer to set. After 7 hours, it still did not have a good ice cream consistency. I think we will probably be throwing the rest of this out because it’s syrupy tasting and not creamy. I make ice cream quite often, but this is one recipe I will not be using again, sorry.
I love ice cream and my ice cream maker gets used 2-3 times a week if not more. I made this recipe and it was a huge hit at my house! I have never seen ice cream disappear that fast. What are you waiting for? Try it!