Desserts

No-Churn Maple Pecan Ice Cream

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

Disclosure. This post is sponsored by Wayfair.ca. All opinions are my own.

When I use syrup in recipes, I always opt for real maple syrup. It may cost a little bit more, but the flavour is so worth it. March is prime harvesting season for maple syrup so I thought it was fitting to share a maplelicious recipe!

Did you know that Canada produces about 75% of the world’s maple syrup? It’s everywhere here and can be used in both sweet and savoury recipes. I love it on my pancakes and waffles and it makes a wonderful sweetener for oatmeal. I’m all over the maple desserts though. Maple fudge, Maple Syrup Bars and Maple Ice Cream. It’s just so good!

Over the weekend, I whipped up a batch of No-Churn Maple Pecan Ice Cream. It’s a super easy recipe to make. I think the hardest part was waiting for the ice cream to freeze! I wanted instant gratification, but trust me, it’s worth the wait.

The base for all the no-churn ice cream recipes I make is the same two ingredients: whipping cream and sweetened condensed milk. Then all you need to do is add in your flavour combinations.

Using a stand mixer or a handheld mixer, beat the whipping cream on medium speed until soft peaks form. It takes anywhere from 4 to 8 minutes depending on your mixer.

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

Add in a can of sweetened condensed milk and beat on low until combined.

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

Now it’s time to add your flavour ingredients. I used real maple syrup, chopped pecans and some chopped maple candies to give an extra bit of crunchy maple flavour. If you can’t find candies, feel free to leave them out.

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

Pour your mixture into a freezer-safe container and place in the freezer for a minimum of 8 hours. I left mine in there overnight.

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

The result is delicious. The ice cream is smooth and creamy with a beautiful maple sweetness. The pecans and maple candies add a little bit of texture and crunch.

Like my ice cream bowls? They are the 4 Piece Ceramic Ice Cream Bowl Set by D’lusso Designs that I bought several months ago on Wayfair.ca.

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

The ice cream was a hit with my family. We all had big bowls and enjoyed every last sweet bite!

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

Yield: 6

No-Churn Maple Pecan Ice Cream

Creamy, sweet with a little bit of crunch, you’ll love the flavour the maple syrup adds to this ice cream recipe.

Ingredients:

  • 2 cups whipping cream
  • 1 300ml can sweetened condensed milk
  • 2/3 cup maple syrup
  • 1/3 cup pecans, chopped
  • 1/4 cup maple syrup candies, chopped (optional)

Directions:

  1. Beat whipping cream on medium speed for 4 minutes or until it starts to form soft peaks. Reduce speed to low and add in sweetened condensed milk. Beat until combined.
  2. Stir in maple syrup, pecans and maple candies (if using).
  3. Pour into a freezer safe container. Freeze for at least 8 hours before serving.

No-Churn Maple Pecan Ice Cream - Creamy, sweet with a little bit of crunch, you'll love the flavour the maple syrup adds to this ice cream recipe.

What is your favourite way to use maple syrup in recipes?

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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