No-Churn Chocolate Butter Pecan Ice Cream is velvety smooth, amazingly delicious & easy to make. The ice cream base uses only 3 ingredients - heavy cream, sweetened condensed milk & unsweetened cocoa.
Place 9 x 5 x 3-inch metal loaf pan in freezer to chill.
Heat butter in a small skillet over medium-low heat. Add chopped pecans. Toast for 3 to 4 minutes or until lightly browned. Watch carefully. Cool.
Combine cocoa powder and sweetened condensed milk in a medium bowl. Set aside.
Whip cream in a large bowl until stiff peaks form, abut 2 minutes. Fold in about a cup of whipped cream to sweetened condensed mixture with a rubber spatula until well combined. Then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9 x 5 x 3-inch metal loaf pan. Cover pan; freeze until thick and creamy about 2 hours. (See Tip 4)
Fold in toasted pecans. Continue to freeze, covered, until solid and scoopable, about 4 hours more.
Yield: 10 servings. (See Tip 5)