Blackstrap Praline Ice Cream

  • Serves

    makes about 1 quart


Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. The recipe for this super-sweet, nutty variation first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop.



  • 2 cups milk
  • 4 tsp. cornstarch
  • 1 14 cups heavy cream
  • 23 cup sugar
  • 2 tbsp. blackstrap molasses
  • 14 tsp. kosher salt
  • 3 tbsp. cream cheese, softened


  • 1 cup pecans
  • 2 tbsp. light brown sugar
  • 2 tbsp. blackstrap molasses
  • 1 tbsp. unsalted butter, melted
  • 14 tsp. ground cinnamon
  • 14 tsp. kosher salt


Step 1

Make the ice cream: In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, molasses, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.

Step 2

Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions.

Step 3

Make the praline: Combine pecans, brown sugar, molasses, butter, cinnamon, and salt on a foil-lined baking sheet and bake until bubbly and dark, about 12 minutes. Cool, roughly chop, and fold into churned ice cream.

Step 4

Transfer ice cream to a storage container and freeze until set.

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