Molasses Pecan Praline No-Churn Ice Cream

Preheat oven to 350ºF. In a small bowl, combine brown sugar, molasses, butter, cinnamon and salt. Add pecans and stir until they are well coated. Spread nuts on a parchment-lined baking sheet and bake for 12–14 minutes until they are bubbling and dark in colour. Remove from oven and allow to cool completely. Chop the cooled and hardened pecan praline into small pieces.

Line a 9×5 inch loaf pan (or other freezer-safe container of similar size) with parchment paper. In a small bowl, whisk together sweetened condensed milk and molasses. In the bowl of a stand mixer, or with an electric mixer, whip heavy cream until stiff peaks form. Drizzle in the condensed milk mixture with the mixer running on low. Continue to whip until all the condensed milk is incorporated into the cream and mixture is thick.

Fold chopped pecan praline into the cream mixture, and spread in prepared pan. Cover and freeze for at least 6 hours. Enjoy!