Butter Pecan Cookie Dough Ice Cream
Butter Pecan Ice Cream is such a classic flavor! How can you improve upon it? How about mix in another classic like flavor like cookie dough? Yes, we had to do it! Rich Butter Pecan ice cream combined with decadent cookie dough makes for an insanely good ice cream.
INGREDIENTS
For the Butter Pecan
2 Tbsps Butter
¼ Cup Pecans
1 Tbsp Brown Sugar
1 Cup Crema Lusso
For the Cookie Dough
¼ Cup Brown Sugar
2 Tbsps White Sugar
¼ Cup Butter, softened
½ tsp Vanilla Extract
½ Cup Flour
Pinch of Salt
1 - 4oz Milk Chocolate Bar, or ½ Cup Chocolate Chips
INStRUCTIONS
To make Butter Pecan Ice Cream
1. Add Crema Lusso to a mason jar.
2. Add the butter to a saucepan over medium heat and let it melt. Once the butter is melted, add in the pecans and the brown sugar and reduce the heat to low.
3. Stir occasionally to keep the sugar from burning and let the pecans simmer until they’re browned, This takes about 5 minutes.
4. Remove the pecans from the heat and use a spoon to add them to the mason jar.
5. Place the lid on the jar and shake it for about 30 seconds to combine the pecans with the Crema Lusso.
6. Pour the Butter Pecan ice cream mixture into a plastic container. Place the lid on and put in the freezer for at least four hours or until completely frozen.
7. Once frozen, scoop and enjoy!
To make Butter Pecan Cookie Dough Ice Cream
1. Add Crema Lusso to a Mason Jar.
2. Add the butter to a saucepan over medium heat and let it melt. Once the butter is melted, add in the pecans and the brown sugar and reduce the heat to low.
3. Stir occasionally, to keep the sugar from burning, and let the pecans simmer until they’re browned, about 5 minutes.
4. Remove the pecans from the heat and use a spoon to add them to the mason jar.
5. Place the lid on the jar and shake it for about 30 seconds to combine the pecans with the Crema Lusso.
6. Pour the Butter Pecan mixture into a plastic container.
7. Meanwhile, in a bowl, combine the brown sugar, white sugar, butter, and vanilla extract. Use a hand mixer to mix the ingredients until they are light and fluffy, about 1-2 minutes.
8. Add the flour to a separate microwave safe bowl. Heat-treat the flour in the microwave, microwaving it in 30 second intervals, for three rounds, and whisking in between each round. Once the flour has been heat treated, stir in the salt. Then add the flour and salt to the wet ingredients.
9. Use the mixer to whisk in the dry ingredients until combined. Break up the chocolate bar and add it (or the chocolate chips) into the cookie dough.
10. Add chunks of the cookie dough in with the butter pecan ice cream mixture, about ⅓ cup of cookie dough.
11. Place the lid on the container and place it in the freezer to freeze, for at least 4 hours, or until completely frozen.
12. Once frozen, scoop and enjoy!
