Turtle Brownie No Churn Ice Cream

Prepare

1. Add a 9x5" loaf pan to the freezer to chill.

Toast the nuts

1. To a dry skillet, add pecans and cook over MED heat. Cook, stirring often, for about 3-5 minutes, until very fragrant and golden. Turn off the heat and set skillet aside to cool.

Mix

1. Add the cold heavy whipping cream to a large mixing bowl and beat on MED-HIGH speed with an electric hand mixer until light and fluffy, and stiff peaks form. **see Chef Tips note #2 for more information on stiff peaks**
2. Add the sweetened condensed milk and vanilla extract, then gently fold together. This is most easily done with a rubber spatula and stirred gently in an over-under circular motion.

Layer

1. Remove loaf pan from the freezer and pour in half of the whipped cream mixture.
2. Spoon half of the caramel sauce, half the brownie pieces, and half the pecans over the top, then use a bamboo skewer, butter knife or toothpick to swirl the filling into the whipped cream mixture.
3. Top with remaining half of the whipped cream mixture, then top that with the remaining caramel sauce, brownies, and pecans. Swirl again.

Freeze

1. Cover tightly with 2 layers of aluminum foil, and add to a freezer in a level spot. Freeze for at least 6-8 hours (overnight is best).

Serve

1. Scoop and serve as desired. Store leftovers in a freezer-safe airtight container.