Homemade Maple Pecan Ice Cream

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.

maple pecan ice cream on 100 Days of #RealFood

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 Cuisinart Automatic Ice Cream Maker for a little more than $40 on Amazon.

ice cream maker

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!

Homemade Maple Pecan Ice Cream

4.8 from 4 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Recipe
Servings: 2 cups

Ingredients
  

Nuts:

Ice Cream:

Instructions
 

  • 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.)
  • 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.
  • When the ice cream is almost all the way thickened add the nuts…serve immediately and enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Maple Pecan Ice Cream
Amount Per Serving
Calories 756 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 28g175%
Cholesterol 146mg49%
Sodium 125mg5%
Potassium 385mg11%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 27g30%
Protein 8g16%
Vitamin A 1635IU33%
Vitamin C 0.6mg1%
Calcium 209mg21%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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85 thoughts on “Homemade Maple Pecan Ice Cream”

  1. Would like to try this, but it says “serve Immediately” I have an Old-fashion style ice cream maker and will be making early afternoon and plan to leave it in the ice until an after dinner dessert probly four hours later, will the nuts get soggy? Or why “Serve Immediately?” We usually make ice cream ahead of time like this, but haven’t tried nuts in it yet.

    Thankful for any input on this!!

    1. Hi Christina, sorry we can’t always respond in real-time to our blog comments. Did you end up making it and how did it turn out? – Nicole

  2. 4 stars
    Great egg free recipe! Thanks for posting! Here’s something I learned after years of cooking with honey:! When honey is cooked, it becomes a negative for our health, acid-forming, way harmful! Switching the maple syrup and the honey would solve the problem!

  3. I want to make a plain vanilla or chocolate ice cream using your ingredients. Can you tell me how I can tweak this recipe and not use the nuts? My son has a nut allergy anyway so we don’t want to do this recipe but I want to make vanilla ice cream. I haven’t been able to find any other recipes online I like except yours!! :)
    Thank you,

    1. I am looking forward to trying this recipe. Here is what I do for vanilla ice cream: 1 c heavy cream, 2 c half & half, 1 c milk, 1 T vanilla extract, 1/4 c agave, 1/2 t stevia extract. For chocolate, only use 1 t vanilla and 1/4 c cocoa (I think – can’t find where I wrote it down!). Good luck & enjoy!

  4. 5 stars
    Made this subbing honey for maple syrup- turned out great! Would love to know if doubling this recipe would alter the outcome?

    1. Amy Taylor (comment moderator)

      Hi Anne. We’ve only made this is small batches so I’m not sure what the outcome would be.

  5. 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!

    1. 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.

  6. 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!

    1. Amy Taylor (comment moderator)

      Hi Marcy. You can probably adapt the recipe to work with a Vitamix but I’m not sure what you would need to do. ~Amy

  7. 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.

  8. 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!! :)

  9. 5 stars
    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)

  10. 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.

  11. 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

    1. 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

  12. 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.

  13. 5 stars
    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.

  14. I seem to recall you had a homemade Popsicle recipe. I just bought some Popsicle containers so I can make my own. If you have a recipe, can you repost it, or direct me to it?

  15. I just made this and it was delicious! I got an ice cream maker for Christmas and couldn’t wait to try this. We started the real food challenge in November and haven’t gone back. My son (age 6) especially loves the lunches I make him in the ziploc container. Thanks for the great website.

  16. I just made this today and the taste is great! But I am writing this comment to let others know that you shouldn’t mix up the ingredients in a blender. This is pure user error and basically just having a blonde moment. I made a coconut ice cream the other day and used the blender (as directed) to mix the ingredients. I wasn’t thinking and did the same here. After only a few seconds I started getting whipped cream! (again DUH!). I stopped right away and poured the mixture into the machine and made the ice cream. Unfortunately it has the consistency of frozen whipped cream. :( so disappointed to spend $6 on ingredients and get a sub par outcome.

  17. I am upset because our ice cream never gets frozen using this machine. I put the mix into it and it is soupy…so then I just freeze it in a pyrex container and it’s ready to eat. I thought this ice cream maker was supposed to have it ready-to-eat in 20min or so. I’ve tried reading the instruction manual, and reviews on amazon to see what I am doing wrong.

    Hopefully you can help me because my husband misses ice cream and I refuse to buy it at the store!

    1. Megan – did you freeze your ice cream container (not sure of the correct name) before you made the ice cream? If not, try putting it in the freezer for several hours before making ice cream. We just keep ours in the freezer.

    2. I put the “bowl” of the ice cream maker in the freezer for at least 24 hours. Your mixture has to be very cold, too. So, if it is a cooked mixture, put in fridge for at least 24 hours,too. If it isn’t cooked, make sure it is very cold. Every batch I have made has turned out perfect.

  18. Hi Lisa, love the flavor of this ice cream! But it made such a small amount. So I doubled everything but the pecans and it was a great amount for 4 adults. There must be a ton of pecans in your recipe, because I thought there was a good amount in every bite the way I doubled everythn else. Thanks for all the great recipes! It’s fun to modify recipes to individual taste!

  19. I have a VitaMix but not an ice cream maker. It says that it can be used to make ice cream but I’m wondering if it would be the same as using an ice cream maker? Anyone know?

  20. Oh, this was amazing. I was too lazy to do the nuts as it was our first run at the ice cream maker. And also through in a little vanilla because I had specifically gone to the store thinking it required it. I’d definitely double the recipie next time, but for tonight I’m glad I didn’t – or I would have just eaten more myself! Yum…thanks!

  21. i’m gonna start this by saying that i knew this ice cream would be good. but i had no idea it would be THAT good! it was absolutely fantastic! i also didn’t think i would enjoy the nuts too much (i’m not much of a nut person) but they add a VERY nice touch. i will most definitely be making this again!

  22. i’ve got this in my ice cream maker right now! except i’m using walnuts cause that’s what i had in my pantry. after reading these comments i’m so excited to try it! i’ll let you know my verdict. :)

  23. I am really interested in your ice cream recipes, but I can’t find an ice cream maker that isn’t aluminum. Does anyone know…is there anyway to make ice cream without an aluminum ice cream maker?

  24. Any problems with the contents sticking to the sides of the container? I made this and lots froze to the bottom and sides :( I could use some tips please.

    1. 100 Days of Real Food

      I find that to prevent a lot of ice cream from sticking you need to get it all out right away…as soon as it’s ready. If you leave the ice cream in there it will just stick/freeze to the sides.

  25. For excellent quality Premium Madagasgar vanilla beans at a great price check out http://www.olivenation.com where shipping is always free on vanilla beans. Yesterday, I bought 2-8oz. pks at $27 each (that was $1 less than the 1lb pkg for $54.99) plus there was 20% off vanilla beans sale yesterday which brought it down to $43 for 1 pound (about 108 beans). They have 20% off specials occasionally throughout the year: always 1 right before Thanksgiving. (JCrows Market vanilla beans are $175/lb! Yikes!). Laura at Heavenly Homemakers.com has posted a code for her readers of 10% off at Olive Nation, good at anytime, so you can save money by peeking at her website: http://heavenlyhomemakers.com/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka .

    Olive Nation’s website doesn’t say the beans are organic but they have excellent customer service and top quality products and I am sure would be able to answer your questions about reusing beans and if they are organic.

    For what it is worth, when I make vanilla, I let it steep for 4-6 months so if you are only steeping the beans for a short time, like Lisa recommends on this site, I’m sure they could be reused and would still have lots of flavor in them! Hope this is helpful! Enjoy your vanilla! And the ice cream! Lisa, my sister called me to recommend your site and the maple pecan ice cream which I am anxious to try. I need to get some cream though! Thanks for your while food inspiration!

  26. I’m making this again tonight! This has become my favorite weekly treat (I try to keep delicious goodies like these to once per week). Have you tried making frozen yogurt in your machine? If you have not I highly suggest you do! Soooo good! There’s a David Lebovitz recipe in 101 Cookbooks that’s to die for! http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html I don’t make that much at a time because it seems to be too much for the machine we have. I am seriously considering purchasing David’s book “The Perfect Scoop”.

  27. Wow. Simply Wow. I can’t believe I just made and ate the most amazing ice cream withOUT sugar! Who knew?!
    Thanks for the great recipe, looking forward to the peach sorbet.

  28. Wow…this is SO yummy. Bought the ice cream maker this week, and this was my first homemade ice cream ever! We made it to celebrate the completion of the 10-Day Pledge!!
    I loved it BUT, I’m following weight watchers, and 1/6th of this recipe is 8pointsplus. *yikes* (my day is supposed to be 30total)
    Sooo, I experimented with my second batch, and went with chocolate.
    2 T. cocoa
    1-1/2 cups whole milk
    1/2 cup cream
    1-1/2 T maple syrup
    I blended everything together before dumping into the ice cream maker, and that seemed to work well. And it was SO tasty and only 4pointsplus for a 1/6th of the batch. Still…it was soooo good (and easy!) that this could get dangerous!
    Thanks for all your fantastic healthy hints and tips :)

  29. I just got the same ice cream maker you have for my birthday :) I wanted to make a light homemade chocolate ice cream using the maple syrup/coco powder recipe you have but Im not sure how to do it with this ice cream maker. I also wanted to know if you have any frozen yogurt recipes/suggestions to make with this ice cream maker.

    Any help would be wonderful, your my idol!

    1. 100 Days of Real Food

      I just have this recipe and a peach sorbet one. I’ve made chocolate ice cream before with unsweetened cocoa and maple syrup, but I didn’t record the exact measurements. You’ll just have to experiment!

  30. I too bought an ice cream maker today! Is it possible to just leave the sugar out of a typical ice cream recipe and possibly substitute a small amount of maple syrup or honey?

  31. My husband and I went to Bed Bath & Beyond to get some new pots and pans. We ended up getting a Calphalon set. There’s a deal running now in the store that if you purchase a set of Calphalon over $400 you get a $50 gift certificate! I knew exactly what I wanted to purchase with the gift card… an ice cream maker!!! My husband was not too thrilled about my idea, but finally gave in. We purchased the same one you have but it was $59. We made this ice cream tonight and it was heaven! He was so happy we bought the machine, as was my 4-yo daughter! Now that the farmers market is open I am looking forward to trying the peach sorbet when they come in season soon! Do you have any more ice cream recipes to share? Also, it seemed there was more room in the machine, have you tried doubling the recipe, and if so, did it work out? I’m excited about making this recipe when family/friends come over!

    1. 100 Days of Real Food

      So glad you enjoyed it! Also, I have not tried doubling the recipe yet, and per your suggestion I should definitely work on some new ice cream flavors…adding it to the list!

      1. Please do! I made this ice cream again today! So yum! Homemade ice cream is such a great addition to our family game-nights on Sunday!

  32. I have had this same ice cream maker for several years and enjoyed making frozen yogurt and low fat ice cream. This recipe sound so good, now that I am on the real food bandwagon I look forward to trying this, I have missed full fat ice cream :-) Thanks for reminding me!

  33. thomas sabo ketten

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  34. We’ve been using your blog as a base for our new healthier way of eating for a few weeks. We tried this recipe a little while ago, and could hardly believe how good it is! I added a little real vanilla to the milk mix. Next time I’ll have to double the recipe! Can’t wait to try this with some fresh peaches or blueberries instead of the pecans!

    1. I think it should be fairly similar (depending on the proportions). I have played around with how much milk I use vs. cream and it all still turns into ice cream it just has a slightly different consistency…so I am sure half and half would work. You just have to decide if you like the outcome!

      1. I’ve been using organic half and half; it works great. It reduces on measuring and mixingl I just have to add flavor. My favorite so far has been honey and cinnamon ice cream. yum!

      2. Good idea with using half and half…I am all about doing anything I can to save time or skip steps when cooking! Thanks for the comment.

  35. Another great “ice-cream” recipe you can try is banana ice cream. All you need to do is freeze the bananas, once they are frozen blend them in a blender with some coconut milk/cream. Freeze for a few hours and then blend again (repeat a few times if you want). The more times you blend, the creamier it becomes. It doesn’t need any sugar, the bananas are sweet enough and the coconut cream makes it nice and creamy. You have to be patient with the blender, at first it might sound like your blender is having a hard time, and then all of a sudden the bananas become creamy and soft.. yummm…. Another tip is to make sure the bananas are very ripe when you freeze them. The more ripe they are the more flavour in the ice cream. Enjoy!!

  36. Kristi Billingsley Toms

    Just got the ice cream out of the maker and it is so good! Took your advice and split the milk/cream. Added some cinnamon & some chopped almonds (abt 1/4 cup almonds). Very delish! I will look for 100% pure maple syrup on my next trip and we’ll have MORE ice cream! hahaha!

  37. Kristi Billingsley Toms

    Hey Lisa,
    I am going to make your recipe as soon as I get back to the store (ugh) but in the interim, I have found a recipe online for “honey ice cream”. Have you ever made it? Here’s the run down:

    1 c milk
    1/2 c honey
    2 c heavy whipping cream
    1 t vanilla

    I don’t know what to use instead of the vanilla… Thought about putting in a dash of ground cinnamon. I’ll prob make a “variation” tomorrow. Your thoughts?

    Kristi

    1. I did try some honey ice cream (which turned out fine) I just prefer the flavor of the maple one. I would modify any recipe to half cream half milk (so 1.5 cups whole milk and 1.5 cups cream for the this one you found). And vanilla is okay as long as it is pure vanilla extract. I actually make my own vanilla extract which is super easy. Just slice two vanilla beans long ways and stick them in a 375ml bottle of vodka. It will take a few days before it starts to infuse and turn brown in color. I get my vanilla beans from this website b/c they are much cheaper than our grocery store and the shipping is free: http://www.jcrowsmarketplace.com/vanillabean-freeshippingthisitem.aspx Good luck!

      1. I am wanting to start making my own vanilla. Do you know if the vanilla beans you order from JCrows Market Place are organic? Also I am curious if you can reuse vanilla beans or if you need to get new ones each time you make a batch of vanilla extract. Thanks.

      2. I typed a lengthy response to your comment but in the wrong place so it ended up below. Hope it is helpful!

      3. 100 Days of Real Food

        I don’t think the JCrows ones are organic. And when some people run out of extract they keep the same beans in the bottle and just add more vodka. I have not tried that yet myself though.

  38. SO TRUE!! I’d really like to know if this would work to make “soy ice cream”. We don’t/ can’t do milk.

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