Sheet Pan

Pecan Brittle Ice Cream

June 25, 2015
0 Ratings
Photo by sdebrango
  • Makes 1 quart
Author Notes

You won't miss the dairy in this creamy ice cream with crunchy pecan brittle pieces. I am a lover of frozen treats and making a non dairy ice cream that has the creamy consistency of ice cream was a bit challenging. The home made almond cream made into a custard with a little corn starch to thicken solved that problem. The pecan brittle chopped finely and added to the creamy ice cream is heavenly. —sdebrango

What You'll Need
  • Almond Cream and quick and easy brittle
  • 3 1/2 cups raw almonds
  • 3 cups filtered or spring water
  • pinch of salt
  • Quick Pecan Brittle
  • 2 tablespoons dairy free butter
  • 1/2 cup loose brown sugar (dark or light)
  • 2-3 tablespoons dark corn syrup or golden syrup (for a harder candy use 2 and softer use 3)
  • 1/2-3/4 cups pecans broken into pieces (depending on how many nuts you like)
  • generous pinch of sea salt
  • Custard base and Making the ice cream
  • 3 cups almond cream
  • 1/2 cup sugar
  • pinch salt
  • 1 teaspoon corn starch
  • 1 tablespoon vanilla extract
  1. Almond Cream and quick and easy brittle
  2. Soak almonds overnight in spring or filtered water. Drain almonds after soaking, place in food processor with 3 cups water, salt and process. Strain through nut bag, cheese cloth or sieve. Refrigerate until ready to use.
  3. I did not use a candy thermometer for the brittle, Melt the butter in a small saucepan add the brown sugar and cook until the sugar is completely melted and its smooth, add the syrup and salt and pecans and cook on medium an additional five minutes stirring continuously. Line a small sheet pan with parchment or silpat and scrape the brittle onto it, spread as best you can, I pressed it flat with a doubled piece of parchment paper. Allow to cool, it will get pretty hard, break into pieces and chop it into small fine pieces. Place in lidded container and store until ready to use. Cooking the brown sugar mixture the full 5 minutes yields a fairly hard candy, it's kind of a cross between toffee and a brittle. It works beautifully in the ice cream.
  1. Custard base and Making the ice cream
  2. Add all the ingredients except for the vanilla into a heavy saucepan. Heat on medium high whisking constantly until custard becomes thickened and coats the back of the spoon. Remove from heat, add the vanilla. Pour into a heat proof container, cover with plastic wrap directly on the custard. Bring to room temperature and refrigerate over night.
  3. Make the ice cream according to manufacturers directions on your ice cream maker. When it’s sufficiently thick add the crushed/finely chopped brittle. Spoon into freezer container and freeze until it’s scoopable consistency.

See what other Food52ers are saying.

  • Chef Lisa
    Chef Lisa
  • bonheurcuisine
  • drbabs
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

3 Reviews

Chef L. July 12, 2015
If this tastes as good as it sounds and looks, I'd agree with the winner comments!
bonheurcuisine June 27, 2015
Amazing recipe Suzanne, I can see a winner here...
drbabs June 27, 2015
yum! another winner, Suzanne!