No-Churn Homemade Maple Ice Cream
with Cinnamon Candied Pecans
Allergens:
Milk
•Pecans
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time5 hours 20 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
serving amount
237 mL
Cream
(Contains: Milk)
300 mL
Sweetened Condensed Milk
(Contains: Milk)
2 g
Cinnamon, ground
(May contain traces of: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 tbsp
Maple Syrup
84 g
Pecans
(Contains: Pecans May contain traces of: Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Egg, Gluten)
2 tbsp
Brown Sugar
(May contain traces of: Wheat, Milk, Soy, Peanuts, Sulphites, Tree nuts, Mustard, Sesame, Egg, Fish, Crustaceans)
Not included in your delivery
¼ tsp
Salt*
Nutrition Values
Calories1480 kcal
Fat85 g
Saturated Fat37 g
Carbohydrate143 g
Sugar135 g
Dietary Fiber4 g
Protein16 g
Cholesterol180 mg
Sodium540 mg
Trans Fat0.5 g
Potassium250 mg
Calcium450 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Small Bowl
•Measuring Spoons
•Large Bowl
•Whisk
•Measuring Cups
Cooking Steps
1
- 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 pan is hot, add pecans. Toast, stirring often, until light golden, 3-4 min. (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 prepared baking sheet. (NOTE: Do not touch pecans— they will be VERY hot.) Season with 1/8 tsp salt and set aside to cool.
2
- To a large bowl, add cream, maple syrup, 1/8 tsp salt and remaining cinnamon.
- Using a whisk or electric mixer, beat until stiff peaks form, 2-3 min. (NOTE: Beat 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.
3
- 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.
4
- 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.
