Butter Pecan Ice Cream Loaf

Eagle Brand Butter Pecan Ice Cream Loaf Recipe
8 to 10 servings


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1 cup graham cracker crumbs
1/4 cup ground pecans, toasted*
7 tablespoons butter, melted, divided
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1 1/4 cups chopped pecans, toasted*, divided
1 teaspoon maple extract
1/2 cup Smucker's® Caramel Flavored Topping (optional)


LINE 9- x 5-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, if desired. Garnish with remaining 1/4 cup chopped pecans. 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.

Created date

June 2010