Ingredients
• 2 cups (500 ml) heavy whipping cream (must be very cold)
• 1 can (14 oz / 395g) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 cup toasted pecans, chopped
• A pinch of sea salt (optional, to balance the sweetness)
Preparation
1. Whip the Cream: In a large, chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. Be careful not to over-whip into butter!
2. Fold in Milk: Gently pour the sweetened condensed milk, vanilla extract, and salt into the whipped cream. Use a spatula to fold everything together carefully so you don’t lose the airiness.
3. Add the Flavor: Fold in half of the chopped pecans. Drizzle half of the caramel sauce over the mixture and give it one or two light swirls to create a marbled effect.
4. Transfer: Pour the mixture into a loaf pan or a freezer-safe container.
5. Top it Off: Sprinkle the remaining pecans and drizzle the rest of the caramel sauce over the top for a professional look.
6. Freeze: Cover with plastic wrap (ensure the wrap touches the surface to prevent ice crystals) and freeze for at least 6 hours, or ideally overnight.
7. Serve: Let it sit at room temperature for 5 minutes before scooping.