Disclosure. This post is sponsored by Wayfair. All opinions are my own. This post contains affiliate links.

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 with this easy No-Churn Maple Pecan Ice Cream.

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!

No-Churn Maple Pecan Ice Cream

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.

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

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.

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.

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.

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

For more maple recipes, try my Maple Pecan Squares, Maple Coffee Milkshake and Maple Walnut Ice Cream.

You might also like this Mint Chocolate Chip Ice Cream.

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

No-Churn Maple Pecan Ice Cream

Yield: 6

Prep Time: 8 hours

Total Time: 8 hours

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

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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)

Instructions

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.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 650 Total Fat: 38g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 112mg Sodium: 110mg Carbohydrates: 72g Fiber: 1g Sugar: 68g Protein: 8g