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Butter Pecan Ice Cream Loaf

Prep time 15 mins
Cook time 6 hrs
Yield 10 servings

Ingredients

  • 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 cup chopped pecans, toasted*
  • 1 teaspoon maple extract
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 1/4 cup pecan halves

How to Make It

  1. 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.

  2.  

  3. 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.

  4.  

  5. 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.

  6.  

  7. *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.

  8. .