Homemade Butter Pecan Ice Cream

with a Praline Crumble and Mango Habanero Drizzle

Indulge in a decadent twist on a classic dessert with this Homemade Butter Pecan Ice Cream with Praline Crumble and Mango Habanero Pepper Jelly Drizzle. Creamy, rich ice cream studded with buttery toasted pecans is complemented by crunchy, sweet praline cookie crumbles, while a warm, slightly spicy mango habanero drizzle adds an unexpected kick. This dessert perfectly balances sweet, nutty, and subtly fiery flavors, making it a show-stopping treat for any occasion. With a combination of homemade ice cream, buttery nuts, and a bold drizzle, it’s a dessert experience that’s both comforting and adventurous.

Instructions

Ice Cream:

1. Beat eggs and sugar until smooth. Blend in condensed milk, vanilla, and milk.

2. Pour mixture into ice cream machine and churn per manufacturer’s instructions.

3. During the final minutes, fold in buttered pecans. Freeze 2–4 hours for firmer texture.

   
   

Buttered Pecans:

1. Melt butter in pan, add sugar, stir until dissolved.

2. Toss pecans until toasted (~5 minutes).

3. Cool and add to ice cream before finishing churn.

Praline Cookies:

1. Preheat the oven to 350°F. Line the baking sheet.

2. Cream butter, brown sugar, egg, and vanilla until fluffy. Stir in flour, salt, and pecans.

3. Scoop dough balls (~walnut size), flatten slightly.

4. Bake for 10–12 minutes until golden brown. Cool completely, then crumble.

Mango Habanero Drizzle:

• Heat 1 Tbsp of our Mango Habanero Pepper Jelly for each person in the microwave for ~30 seconds until syrup-like consistency.

Assembly:

• In a mug, add two scoops of ice cream. Top with crumbled praline cookie and drizzle warm Mango Habanero Pepper Jelly over the top. Sweet, salty, with a hint of spice!