Ingredients
16
16 servings
- •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.
Nutritional Facts
Per 16 servings
- Calories: 251
- Carbohydrate: 36g
- Fat: 11g
- Fiber: 1g
- Protein: 5g
- Sugar: 21g
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