Homemade No-Churn Maple Ice Cream
Serves 6-8 | with Cinnamon-Candied Pecans- Milk
- Pecans
- Wheat
- Milk
- Soy
- Peanuts
- Triticale
- Sulphites
- Tree nuts
- Mustard
- Sesame
- May contain traces of allergens
- Egg
- Gluten
- Fish
- Crustaceans
Ingredients: Sweetened condensed milk (concentrated milk, sugars (sugar, lactose))(milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Pecans • Maple syrup • Brown sugar (cane sugar, molasses) • Ground cinnamon.
Ingredients
237 mL
Cream
(Contains: Milk)
300 mL
Sweetened Condensed Milk
(Contains: Milk)
2 g
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 tbsp
Maple Syrup
84 g
Pecans
(Contains: Pecans May be present: Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Egg, Gluten)
2 tbsp
Brown Sugar
(May be present: Wheat, Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Egg, Fish, Crustaceans)
Not included in your delivery
0.13 g
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium.
- While the pan heats, line a baking sheet with parchment paper. To a small bowl, add 1 tbsp water, brown sugar and half the cinnamon. Stir and set aside.
- When the pan is hot, add pecans. Toast for 3-4 min, stirring often, until light golden. (TIP: Keep your eye on pecans so they don't burn!)
- Add brown sugar mixture. Cook for 1 min, stirring often, until sugar melts and coats pecans. Remove from heat.
- Transfer candied pecans to the prepared baking sheet. (NOTE: Do not touch pecans— they will be VERY hot.) Season with 1/8 tsp salt and set aside to cool.
- To a large bowl, add cream, maple syrup, 1/8 tsp salt and remaining cinnamon.
- Using a whisk, beat for 2-3 min, until stiff peaks form. (NOTE: You can also beat for 1-2 min with an electric mixer on high.)
- Add sweetened condensed milk. Continue to whisk on low for 1-2 min, until well combined.
- Place 1/4 cup candied pecans in a small bowl. Set aside. (TIP: If making ahead, keep reserved candied pecans in an air-tight container.)
- Gently fold remaining pecans into ice cream mixture.
- Transfer cream mixture into a freezer-safe, 8x8-inch container. Smooth into an even layer with a spatula.
- Seal the container, then chill for a minimum of 5 hr before serving.
- Once set, scoop into bowls.
- Sprinkle with reserved candied pecans.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The ice cream is deliciously sweet, though some found it overly rich. Consider adjusting the sweetness to taste.
- Ease of prep: This dessert is easy to make, with simple steps that are straightforward to follow.
- Suggestions: Ensure you freeze the mixture for at least 5 hours, not just chill it, for proper ice cream consistency.
