Use your KitchenAid mixer ice cream bowl attachment to prepare this divine and decadent ice cream recipe. Don’t forget to freeze the bowl overnight first.



  • 3 ½ c whole milk
  • 1 415 ml can unsweetened condensed milk
  • 1c. prepared hot caramel or butterscotch caramel topping
  • 1 100g packet of instant vanilla pudding
  • 1 tsp vanilla essence
  • Pinch of salt
  • 50 – 100 g coarsely chopped pecans


  1. Coarsely chop pecans in the KitchenAid mini chopper.
  2. Whisk ingredients in the Kitchen Aid mixer (stand mixer) using the stainless steel whisk attachment.


  1. In medium bowl, place all ingredients except pecans.
  2. Whisk using stainless steel whisk attachment in the KitchenAid Mixer until well blended and pudding is dissolved. Cover and chill thoroughly, at least 6 hours
  3. Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions.
  4. Turn to STIR Speed (Speed 1). Using container with spout, pour mixture into freeze bowl.
  5. Continue on STIR (Speed 1) for 15-20 minutes or until desired consistency, adding pecans during last 1 minute of freeze time.
  6. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Makes 7 scoops.


Scoop and pat firmly into a cake tin to make your own homemade ice-cream cake. Decorate with chocolate sprinkles and chopped nuts, and top with sparklers.

In This Recipe (0 items)

Leave a Reply

Your email address will not be published.