Buttermilk Praline Ice Cream
29 May –
Sweet, tangy, and studded with buttery pecan pralines, this Buttermilk Praline Ice Cream is the Southern-inspired scoop you didn’t know you needed.
This Buttermilk Praline Ice Cream recipe is a rich and creamy homemade dessert that perfectly balances sweet and tangy flavors with a classic Southern twist. Made with real buttermilk and loaded with crunchy, caramelized pecan pralines, this no-churn ice cream is an irresistible summer treat that’s surprisingly easy to make. Whether you’re hosting a backyard barbecue or just craving a cold scoop on a hot day, this Southern buttermilk ice cream delivers old-fashioned flavor with every bite. Serve it in a cone, a bowl, or alongside your favorite pie for a nostalgic and indulgent dessert experience.
Ingredients
Brown Sugar Buttermilk Ice Cream
2 ¼ cup heavy whipping cream
1 cup buttermilk
¾ cup light brown sugar
½ teaspoon kosher salt
¼ teaspoon xanthan gum
Pecans Praline
1 cup pecan halves
¾ cup light brown sugar
¾ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ cup buttermilk
1 tablespoon maple syrup
2 tablespoons unsalted butter
Method
01
In an airtight container, whisk together the cream, buttermilk, sugar, salt, and xanthan gum. Chill in the refrigerator for at least 12 hours and up to 24 hours. If using an ice cream maker whose base needs chilling, be sure to place it in the freezer.
02
While the ice cream base chills, make the praline. In a skillet over medium heat, toast the pecans until fragrant and barely golden—about 4-5 minutes. Set aside.
03
Line a sheet pan with parchment. To a small saucepan, combine the sugar, salt, cinnamon, buttermilk, maple syrup, and butter with a wooden spoon or spatula. Place over medium heat. Once simmering, cook for 4-5 minutes stirring constantly until the temperature registers 235° on a candy thermometer.
04
Remove the pan from heat and immediately add the pecan halves. Stir, vigorously whipping the pecans into the candy, for 1-2 minutes. The praline is ready when the sugar mixture looks particularly sticky and is just beginning to look opaque.
05
Drop the pecan praline onto the lined sheet pan and let cool until the candy is hardened, at least 20 minutes. Roughly chop the praline.
06
Finally, use the ice cream base to churn the ice cream according to your appliance instructions. In the last few minutes of churning, add the chopped praline. Transfer to a freezer-safe container and freeze for at least 6 hours or until firm.
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