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No-Churn Homemade Maple Ice Cream

No-Churn Homemade Maple Ice Cream

with Cinnamon Candied Pecans
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1480 kcal
Protein
: 
16g protein
Total
: 
5 hours 20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Pecans
  • Wheat
  • Milk
  • Soy
  • Peanuts
  • Triticale
  • Sulphites
  • Tree nuts
  • Mustard
  • Sesame
  • May contain traces of allergens
  • Egg
  • Gluten
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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*

Calories1480 kcal
Fat85 g
Saturated Fat37 g
Carbohydrate143 g
Sugar135 g
Dietary Fiber4 g
Protein16 g
Cholesterol180 mg
Sodium270 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.
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Small Bowl
•Measuring Spoons
•Large Bowl
•Whisk

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
  • Add 1/4 cup candied pecans to 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
  • In a freezer-safe, 8x8-inch container, add cream mixture. Smooth into an even layer with a spatula. 
  • Seal the container, then chill for a minimum of 5 hours before serving.
  • Once set, scoop into bowls. 
  • Sprinke over reserved candied pecans. 

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