Pecan Pebbles Ice Cream

An easy, at-home ice-cream recipe. The only equipment you need is a mixer (or a whisk if you have strong arms) and a freezer! This is a tried and true recipe, that is really a show stopper for any dinner.


  • 2 cups thick cream
  • 1 x 385g condensed milk
  • 2 tsp instant coffee (dissolved in hot water & cooled to room temperature)
  • 100g Ooh la la Pecan Pebbles, crushed (or any of our nut pebbles)

(View Pebbles Range HERE)


  1. Beat 1 cup cream until stiff peaks form.
  2. Fold in half the condensed milk.
  3. Pour into a 28 x 10 cm loaf tin. Sprinkle over half the crushed pecan pebbles. Freeze for 20 minutes.
  4. Beat the second cup of cream until stiff, then fold in the remaining condensed milk and the coffee mixture.
  5. Pour the mixture over the partially frozen first layer and return to the freezer until set
  6. To serve, remove the cake from the loaf tin – wrap a hot tea towel around the tin so it comes out easily. Sprinkle the remaining crushed pecan pebbles over the top, and enjoy! 

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