No-Churn Butter Pecan Fudge Ripple Ice Cream

Keep reading for the complete recipe! ^_^

***Credits to: Cupcakes & Kale Chips***

INGREDIENTS

For the butter pecans:

• 3 Tbsp unsalted butter
• 1 cup halved pecans (or chopped)
• ½ tsp Kosher salt
• 
  

For the fudge ripple:

• ½ cup water
• ¼ cup cocoa powder
• ¼ cup light corn syrup
• ½ cup semi-sweet chocolate chips
• 
  

For the ice cream:

• one can sweetened condensed milk
• 1 tsp pure vanilla extract
• one pint heavy cream

INSTRUCTIONS

For the butter pecans:

1. In a small pan over low heat, gradually melt the butter and continue to cook, stirring occasionally, until it turns a light golden brown. Watch closely to ensure the butter doesn't burn.
2. Add the pecans and salt, and toss until the pecans toast slightly, another few minutes, again watching closely to avoid burning the butter.
3. Remove from the heat and set aside to cool.

For the fudge ripple:

1. Whisk together the water, cocoa powder, and corn syrup in a small pot.
2. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 5 minutes.
3. Remove from the heat and add the chocolate chips. Stir until smooth.
4. Place in the refrigerator until ready to use, cooling at least to room temperature.

For the ice cream:

1. In a small bowl, stir together the butter pecans and the vanilla extract.
2. Pour the heavy cream in a large chilled bowl and, using the whisk attachment of a stand mixer or a hand mixer, beat until stiff peaks are formed.
3. Gently fold in the butter pecan and sweetened condensed milk mixture.
4. Pour half of the ice cream mixture into a freezer-safe container and top with about half of the fudge ripple mixture. Swirl with a knife or skewer.
5. Top with the remaining ice cream mixture and fudge ripple mixture, and swirl with a knife or skewer.
6. Cover and freeze for 4-6 hours or overnight.