Creamy Maple Pecan Ice Cream

June 22nd, 2015 12:22 pm by mad mags

2015-06-17 - Maple Pecan Ice Cream - 0003 [flickr]

Recently it occurred to me that I’ve never made my own maple pecan ice cream – outside of banana ice cream, that is, which is delicious but doesn’t count zeichentrickfilme kostenlos herunterladen. (You can always taste the bananas, so it’s not a true maple pecan ice cream – more like banana maple pecan ice cream. Good but NOT THE SAME.) This is weird because I’ve always been a fan of Tofutti’s Better Pecan ice cream download old typo3 versions.

The good news is that it’s really easy to make; you just need maple syrup and pecan flavoring/extract for, well, flavoring. You can also mix in some roasted, crushed pecans if you’d like, but I opted to use them for garnish instead bilder fürs handy kostenlos herunterladen. Nuts added directly to ice cream can get a little soggy and lose some of their crunch over time. Thanks, but no.

2015-06-17 - Maple Pecan Ice Cream - 0004 [flickr]

Creamy Maple Pecan Ice Cream

(Makes about a quart of ice cream.)


2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 heaping tablespoons arrowroot powder
1/2 cup maple syrup
3/4 teaspoon vanilla extract
1 1/2 teaspoons pecan flavoring
1/4 – 1/2 cup toasted pecan halves, cut into small pieces


1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and maple syrup. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry, vanilla extract, and pecan flavoring immediately, whisking well. This should cause the milk to thicken noticeably.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine’s directions. You can either add the pecans near the end of the ice cream machine’s cycle; stir them in as you’re dispensing the ice cream; or save them for a garnish. I prefer this last option, since nuts added directly to ice cream can get a little soggy and lose some of their crunch.

5. Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

2015-06-17 - Maple Pecan Ice Cream - 0006 [flickr]

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