Maple Pecan No-Churn Ice Cream
Indulge in this luscious, creamy homemade frozen treat that requires no ice cream maker. By combining rich heavy cream, sweet condensed milk, and authentic maple syrup, this dessert offers a gourmet, scoopable consistency. Perfectly toasted pecans are folded throughout to add a sophisticated, nutty crunch that balances the deep sweetness of the maple. It is an easy, fool-proof dessert that is perfect for any occasion and sure to impress both children and adults alike.
- Prep Time: 15
- Cook Time: 5
- Total Time: 360
- Yield: 8 servings
- Category: Deserts
- Method: No-churn
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups heavy cream (chilled)
14 oz sweetened condensed milk
1/2 cup Grade A Dark maple syrup
1 cup pecans, roughly chopped and toasted
1 tsp vanilla extract
1/4 tsp salt
Instructions
Preheat your oven to 350°F.
Spread chopped pecans on a baking sheet in a single layer and toast for 5 minutes until fragrant.
Allow the toasted pecans to cool completely.
In a large chilled bowl, whisk the heavy cream until stiff peaks form.
Gently fold the sweetened condensed milk into the whipped cream.
Stir in the maple syrup, vanilla extract, and salt until the mixture is uniform.
Fold in the cooled, toasted pecans until evenly distributed.
Transfer the mixture to a freezer-safe loaf pan.
Freeze for at least 6 hours or until firm enough to scoop.
Notes
Ensure the heavy cream is very cold before whipping for the best volume. Use a high-fat heavy cream for a richer texture. Ensure the pecans are fully cooled before folding into the cream to prevent melting. Keep stored in the freezer for up to two weeks.
Find it online: https://flavoornote.com/maple-pecan-ice-cream/