Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1 cup sweetened condensed milk
  • 4 tbsp unsalted butter
  • 1 cup chopped pecans
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 cups fresh peaches, thinly sliced
  • 2 sleeves graham crackers

Instructions:

  1. Melt the butter in a skillet over medium heat. Add the chopped pecans and salt. Stir constantly for 3–5 minutes until the pecans are mahogany-colored and smell fragrant. Remove from heat and let cool completely.
  2. In a chilled bowl, beat the heavy whipping cream until stiff peaks form.
  3. In a separate bowl, whisk together the sweetened condensed milk and vanilla extract.
  4. Gently fold the whipped cream into the condensed milk mixture using a spatula to maintain air volume, then fold in the cooled butter pecans.
  5. Line a 9x9 inch baking pan with parchment paper. Place a single layer of graham crackers at the bottom.
  6. Spread 1/3 of the butter pecan cream over the crackers and arrange a layer of sliced peaches on top.
  7. Repeat these layers twice more, ending with a smooth layer of cream.
  8. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight.