So excited to share this fun summer maple pecan ice cream recipe! I’ve mentioned that I’ve loved using my ice cream maker this summer. However, I’m happy to let you know that if you don’t happen to have an ice cream maker….you can still make this recipe! This maple pecan ice cream is no-churn, but seriously still SO smooth and creamy and you’d never know you didn’t have to churn it!
This recipe was created specifically for my husband. I have way more of a sweet tooth between the two of us. He’s more of a “take it or leave it” kind of guy when it comes to dessert. He still tries my recipes and loves fruit-based desserts (especially pies…which of course are super time consuming). I on the other hand absolutely eat dessert every single night.
That being said, I was rather surprised when Chris (my husband) requested me to make a new ice cream recipe, specifically a maple ice cream. I have no idea what made him think of maple flavor, but I was excited to get recipe testing!
Recipe Testing
From experience, I know the best way to add a strong maple flavor is by using maple extract (instead of say pure maple syrup). I have tried this recipe before, back several years ago. I had almost forgotten about this recipe now that I received an ice cream maker last Christmas. Anyways, I used the base of that recipe and added a maple extract (and some chopped pecans, because plain maple ice cream seemed a bit too plain for me) and was SO happy with the end result. And more importantly, Chris loved this maple pecan ice cream. We were both glad it was a success!
Ingredients and Substitution Ideas
Ice Cream Base
The base of this recipe only requires TWO ingredients, which is pretty incredible especially since it’s no-churn. Heavy cream and sweetened condensed milk combine to form a delicious ice cream that doesn’t require an ice cream maker! You will take two cups of the heavy cream and whip it (I use my Kitchen Aid stand mixer with the whisk attachment, or you can use a hand-held mixer) until it is fluffy and becomes whipped cream. The whipped cream is combined with the sweetened condensed milk, and once it is frozen it forms the most delicious ice cream with an incredible texture! As I mentioned above, the ice cream base was taken from this recipe, and since it’s only two ingredients to begin with, I really don’t have any substitution ideas that will work for this recipe!
Maple Pecan Flavor
To make the recipe a maple flavor as Chris requested, I added in maple extract. While this may not be an ingredient that you regularly stock in your kitchen, it is very easy to find in major grocery stores in the baking aisle. I also added in 1 cup of pecans (which worked so well with the maple flavor), but this is optional! You could leave them out if you prefer, although I highly recommend trying the recipe as written!
I hope you give this recipe a try! It’s very simple; you just need to make it at least 6 hours before you plan on eating it! So maybe a weekend morning to have it later in the evening, or you could always make it the night before too. Let me know if you give the recipe a try ?
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (1 pint) heavy cream, whipped
- 2 teaspoons pure maple extract
- 1 cup chopped pecans
- Pinch sea salt
- Using a kitchen aid stand mixer with a whisk attachment or a handheld mixer with beaters, whip the heavy cream until stiff peaks form (as if you were making homemade whipped cream).
- Gently fold in the sweetened condensed milk, pure maple extract, chopped pecans, and pinch of sea salt with a spatula.
- Transfer ice cream mixture to a freezer-safe container. Freeze at least 4-6 hours or overnight, until firm.
- Scoop and enjoy! 🙂
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