Pralines and Cream Ice Cream

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Creamy, vanilla ice cream swirled with buttery sweet salted caramel and generously sprinkled with chunks of chewy praline pecans is an old-fashioned ice cream lover’s dream come true.

Vertical shot of pralines and cream ice cream, served in a small white bowl with a checkered blue and white towel

Pralines and Cream Ice Cream

My grandfather used to take me to Baskin Robbins and he always ordered a scoop of pralines and cream ice cream. I’ll admit that when I was little, I often ordered bubblegum ice cream, but eventually, Grandpa’s creamy ice cream with that caramel swirl and chewy pralines grew on me.

Over the years, this has become the one flavor I can not resist whenever it is available. And yes, I’m brand-loyal here. I’ll make a special stop at Baskin Robbins when I’m near one, just for a scoop of Grandpa’s favorite ice cream.

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Overhead shot of pralines and cream ice cream topped with pecans and caramel sauce, served in a white bowl with a checkered blue and white towel

Over the past 10-12 years, I’ve tried a few times to recreate that ice cream at home and it simply wasn’t the same. Let’s just say that figuring out the perfect homemade pralines and cream ice cream has been a bit of a journey.

I’m ecstatic today to be savoring a bowl of absolutely perfect homemade pralines and cream ice cream while I write this post. Creamy, not-too-sweet vanilla ice cream is matched with buttery sweet salted caramel swirls and chunks of chewy praline pecans in every bite.

Have I mentioned how much I love this ice cream? I really really love this ice cream. I hope you do too!

Overhead shot of pralines and cream ice cream topped with pecans, served in a small white bowl with a checkered blue and white towel

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Praline Ice Cream

You’ll need the following ingredients to make this ice cream:

While you can certainly make this ice cream with traditional caramel sauce, I highly recommend trying it with a salted caramel sauce. That tiny bit of salt goes a long way toward balancing the flavors here and avoiding an overly sweet result.

Overhead shot of pralines and cream ice cream topped with caramel syrup and pralines, served in a long silver tray

Pralines and Cream Ice Cream Recipe

Whisk together the cream, milk, sugar, vanilla, and salt. Pour into your ice cream maker and freeze according to the manufacturer’s directions.

When the mixture has finished churning, scoop about a fourth of it into a freezer-safe container. Drizzle with caramel sauce and sprinkle with pralines. Repeat in layers with the remaining ice cream. Place in the freezer until firm.

When ready to serve, scoop into bowls. Drizzle each serving with the remaining caramel sauce and top with additional pralines, if desired.

Vertical shot of pralines and cream ice cream topped with pecans and caramel sauce, served in a small white bowl with a checkered blue and white towel

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Overhead shot of pralines and cream ice cream topped with pecans, served in a small white bowl with a checkered blue and white towel

Pralines and Cream Ice Cream

Creamy, vanilla ice cream swirled with buttery sweet salted caramel and generously sprinkled with chunks of chewy praline pecans is an old-fashioned ice cream lover's dream come true.
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Servings: 8 servings

Ingredients 

  • cup heavy cream
  • cups whole milk
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • teaspoon kosher salt
  • cup caramel sauce room temperature, NOT warm at all, plus more for serving
  • 1 cup praline pecans plus more for serving

Instructions

  • Whisk together the cream, milk, sugar, vanilla, and salt. Pour into your ice cream maker and freeze according to the manufacturer's directions.
  • When the mixture has finished churning, scoop about a fourth of it into a freezer-safe container. Drizzle with caramel sauce and sprinkle with pralines. Repeat in layers with the remaining ice cream. Place in the freezer until firm.
  • When ready to serve, scoop into bowls. Drizzle each serving with the remaining caramel sauce and top with additional pralines, if desired.

Nutrition

Calories: 586kcal · Carbohydrates: 103g · Protein: 11g · Fat: 16g · Saturated Fat: 7g · Cholesterol: 31mg · Sodium: 476mg · Potassium: 374mg · Fiber: 1g · Sugar: 69g · Vitamin A: 331IU · Vitamin C: 2mg · Calcium: 293mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Overhead shot of pralines and cream ice cream, served in a small white bowl with a checkered blue and white towel
Vertical shot of pralines and cream ice cream topped with caramel sauce

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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