Recipe: Homemade Maple Pecan Ice Cream

maple pecan ice cream on 100 Days of #RealFoodIf 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.

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
  • 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
  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!
We recommend organic ingredients when feasible.
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  • Comments

    1. Karen |

      I gave my husband a nice cream maker for Christmas. I’ve made three kinds so far, with this one being the only healthy-ish option. I’m delighted to tell you it is the best one so far! Thanks for a great recipe! I wasn’t paying attention and used honey instead of maple syrup in the ice cream part, and I think the maple syrup would have been an even better flavor. The butter pecan mixture was fantastic!

    2. Tracy |

      Thank you for this recipe. It sounds good and I have a similar ice cream maker. Looking forward to trying.

    3. Melissa B |

      Hoping someone can help. I made this recipe but only had 2% milk and heavy whipping cream. I figured I could add 2.25 Tablespoons of heavy whipping cream to get it to same fat amount as whole milk (2% is of course, 2% fat and whole milk has 4%). So I had my bowl frozen, turned on the poured the mixture in. After 30 minutes, very soupy. What did I do wrong?! The mixture taste great. I just put in freezer in hopes to save all the local dairy milk and cream. Thank you!

      • Amy Taylor (comment moderator) |

        Hi there. It sounds like your bowl wasn’t cold enough? If it didn’t firm up, you can always use it as a smoothy base.

    4. Melissa B |

      I also used milk that was non homogenized.

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