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Homemade Maple Pecan Ice Cream

Prep Time5 mins
Cook Time30 mins
Total Time35 mins


Ice cream

    Dairy Option

    • 1 1/2 cup cup whole milk
    • 1 1/2 cup heavy whipping cream
    • 1/4 cup 100% pure maple syrup plus 1 T if you like it a bit sweeter
    • 1 1/2 tsp vanilla extract
    • 3 cranks of sea salt
    • 1 T vodka optional

    Non Dairy Option

    • 1 1/2 can full fat coconut milk
    • 1/4 cup 100% pure maple syrup plus 1 T if desired
    • 1 1/2 tsp vanilla extract
    • 3 cranks sea salt
    • 1 T vodka optional

    For the Pecans

    • 1 cup raw pecans pieces, halves, etc. is fine
    • 2 T maple syrup
    • 1/2 T coconut oil melted
    • 1 tsp vanilla extract
    • dash of sea salt


    • Make sure your ice cream machine bowl is frozen overnight.
    • Preheat oven to 350°F.
    • Stir all ingredients for pecans so that all pecans are evenly coated.
    • Bake for about 15-20 minutes on a parchment paper lined baking sheet.
    • While the pecans are baking, combine all ingredients for the ice cream based on your choice of dairy or dairy free in a high speed blender or food processor. (You can make this mixture the day before actually making the ice cream and let it chill in the fridge overnight or even 4-6 hours. It seems to make the ice cream better in the end in my opinion since you are starting with really cold ingredients. No time? No worries!)
    • Transfer ice cream mixture into maker and allow to churn for 15-20 minutes or until it begins to thicken to a soft serve consistency.
    • A minute before you are ready to turn off the machine, add the pecans.
    • Serve immediately or if you prefer your ice cream to be less like soft serve then freeze in a container for about 1-2 hours.


    Chocolate fan? Toss in some dark chocolate chips as well!
    Adding vodka allows you to let this set in the freezer overnight and then be able to spoon it out with more ease. Without it, the ice creams becomes very hard.