Maple & Candied Pecan Ice Cream

Saturday, June 7th, 2014

2014-05-15 - Maple & Candied Pecan IC - 0003 [flickr]

Maple ice cream: because sometimes you just gotta have pancakes for dessert. The candied pecans are based on a recipe from Donna Klein’s The Chinese Vegan Kitchen (Chinese Sweet Walnuts) – and, while delicious, they are totally optional. For a slightly healthier dessert, swap ’em out for toasted pecans.

2014-05-15 - Maple & Candied Pecan IC - 0011 [flickr]

Maple & Candied Pecan Ice Cream


(for the ice cream batter)
2 cups soy creamer
1 cup soy milk, divided
2 tablespoons arrowroot powder
1/2 cup maple syrup
3/4 teaspoon Mapeline or maple extract
1/2 teaspoon vanilla extract

(for the candied pecans)
1 tablespoon maple syrup
1 tablespoon water
1 1/2 cups pecan halves, roughly chopped into bite-sized pieces
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon


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; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the maple and vanilla extracts and mix well.

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

4. Next, make the candied pecans! Preheat the oven to 250F. In a medium bowl, combine the maple syrup and water; add the pecans ad stir well to coat. In a small bowl, mix the sugars and cinnamon; combine with the pecans and mix until evenly coated. Place the nuts onto a baking sheet lined with parchment paper, spreading them out so that they’re in a single layer. Bake at 250F for about 45 minutes (or until the nuts are toasted), stirring every 15 minutes. When done, allow to cool on the countertop. Transfer the nuts to a Tupperware container, breaking each nut apart as you do. Store in the fridge until ready for use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the one cup of the pecans about seven minutes into the cycle – before the ice cream is done freezing, but after it’s thick enough that the pecans won’t fall to the bottom. Store the remaining pecans in the fridge for use as a topping.

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

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