Recipe: Homemade Maple Pecan Ice Cream

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If you don’t already own an ice cream maker…I think it is worth it to go out and buy one (could be a good father’s day gift!). The difference between store-bought and homemade ice cream is unbelievable. And with the machines for sale these days there is no ice, rock salt, or cranking necessary. You can spend between $30 and $40, push one button, and within 15 – 20 minutes enjoy the best ice cream you will ever have. Not to mention that when you make it yourself you can also control the ingredients.

image courtesy of amazon.com

I recently bought the pictured Cuisnart Automatic Ice Cream Maker for a little more than $40 on Amazon. The first batch I made (before our 100-day pledge) included only half as much sugar as they called for and it still tasted fabulous. While on our 100-day pledge I make this recipe below (which uses maple syrup instead of sugar) and we do not feel like we are missing a thing. Actually we are probably better off than those still eating ice cream out of a box – please trust me when I tell you this is SOOO good!

5.0 from 2 reviews
Homemade Maple Pecan Ice Cream
 
Adapted from ice-cream-recipes.com
Ingredients
Nuts:
  • ¾ cup chopped pecan nuts
  • 1 tablespoon butter
  • 1 tablespoon honey
Ice Cream:
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 2 tablespoons maple syrup
Instructions
  1. Using a frying pan, melt the butter on medium-low heat and then add the chopped pecans. Add the honey and cook until the nuts are very slightly browned, 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt in less than a minute.
    (Note: these nuts are also a delicious replacement for the plain pecans used in this chocolate Powerball recipe...just add two teaspoons of water instead of using the peanut butter.)
  2. While the nuts are cooking stir together all three ingredients for the ice cream. Turn on your ice cream maker and then pour the milk mixture into the machine.
  3. When the ice cream is almost all the way thickened add the nuts…serve immediately and enjoy!

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79 comments to Recipe: Homemade Maple Pecan Ice Cream

  • Alicia

    WOW! I was pleasantly surprised as to how wonderful this icecream tastes. I have to admit that I doubled the maple syrup because I made icecream with a slightly different recipe last week and the kids weren’t too fond of it. I loved the nuts – so good! I didn’t give the nuts to the kids because they are picky about their nuts. I also love that it doesn’t make a whole bunch of ice cream. As the oldest of 7, growing up I was never able to eat a lot of ice cream or any other dessert at one sitting, but now I have a hard time keeping my portions in moderation. With the amount of ice cream this recipe makes, I will not be tempted to get another scoop or so of ice cream.

  • Kristine

    Hi! I too have made this ice cream and several variations and it’s wonderful, but I was wondering if anyone has an idea for freezing it (as we always have leftovers) because mine always gets rock hard.

  • Christina

    I have another recipe for ice cream and it calls for xanthan gum. This doesn’t seem to be a whole food. How does yours hold up in the freezer? Also is the same amount of almond or coconut milk recommended for this recipe? My little ones can’t have dairy? Thanks

    • Assistant to 100 Days (Amy)

      Hi Christina. Lisa does not use xanthan gum but it holds up just fine when frozen. We have not made this recipe with a milk substitute but some of our readers have done so with a 1:1 ratio. ~Amy

  • Or if you don’t have an icecream maker….
    http://www.thekitchn.com/magic-one-ingredient-ice-cream-5-ways-peanut-butter-nutella-and-more-171618
    Peanut Butter & Honey Banana Ice Cream
    makes 2 servings
    1 1/2 peeled medium bananas, sliced into coins and frozen until solid
    3 tablespoons peanut butter
    2 teaspoons honey

    Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in peanut butter and honey, and transfer to a freezer container and freeze until solid.

    Nutella Banana Ice Cream
    makes 2 servings
    1 1/2 peeled medium bananas, sliced into coins and frozen until solid
    3 to 4 tablespoons Nutella or other hazelnut-chocolate spread

    Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in Nutella, and transfer to a freezer container and freeze until solid.

    Dark Chocolate Banana Ice Cream
    makes 2 servings
    1 1/2 peeled medium bananas, sliced into coins and frozen until solid
    3 tablespoons unsweetened cocoa powder
    2 tablespoons cream
    1/2 teaspoon vanilla extract

    Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in cocoa powder, cream, and vanilla. Transfer to a freezer container and freeze until solid.

    Cinnamon Dulce Banana Ice Cream
    makes 2 servings
    1 1/2 peeled medium bananas, sliced into coins and frozen until solid
    3 tablespoons sweetened condensed milk
    1/2 teaspoon freshly-ground cinnamon

    Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in sweetened condensed milk and cinnamon. Transfer to a freezer container and freeze until solid.

    Strawberries & Cream Banana Ice Cream
    makes 2 servings
    1 1/2 peeled medium bananas, sliced into coins and frozen until solid
    1/3 cup roughly chopped frozen strawberries
    2 tablespoons cream

    Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in strawberries and cream until smooth, and transfer to a freezer container and freeze until solid.

  • I’m almost embarrassed to say how many times I’ve made this recipe in the past week. My son loves it! We don’t add the nuts but we do add half tablespoon more of the maple syrup. My son is thrilled that he can make this himself. (He’s 12)

  • Melissa

    Hi there,
    I recently purchased the same ice cream maker (Cuisnart). The ice cream maker comes with a recipe book with lots of yummy sounding recipes. Have you made any of the recipes that come with the ice cream maker, and if so, do you always substitute the sugar with maple syrup? What is the ratio? Thanks for any suggestions! Also, I absolutely love this site, it has completely changed the way my husband and I buy, prepare, and think about food. I have made many of the recipes shared on this site and look forward to the cookbook our favorite is the Chicken Marsala!! :)

  • Alicia

    Hello! We don’t use cow milk or cream unless we are making ice cream. What can we do to not need to purchase a whole container when we don’t need much? Can we freeze the milk and/or cream? Any suggestions? Thank you.

  • […] Also, check out our recipe for Homemade Maple Pecan Ice Cream. […]

  • Marcy

    I have a vitamix that makes Ice Cream will that work as well?

  • Jennifer

    Hello I am wondering when you say heavy cream, does that mean 1/2 and 1/2 or heavy whipping cream?

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