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This Salted Maple Pecan Ice Cream is creamy, crunchy, and naturally sweetened with pure maple syrup. It’s made with just 6 simple ingredients and is the kind of dessert that tastes like fall in a bowl. The ice cream base is smooth and creamy, made from full-fat coconut milk and cashews. Pure maple syrup adds just the right amount of sweetness, while a little vanilla and salt bring everything together. And then there are the pecans. The salted maple pecans are baked until golden and caramelized, then broken into little pieces and folded into the ice cream. The result? A soft, creamy maple ice cream with crunchy caramelized pecans in every bite.
Why You’ll Love This Maple Pecan Ice Cream
- No dairy needed: Full-fat coconut milk and cashews make this ice cream rich and creamy.
- Naturally sweetened: Pure maple syrup provides all the sweetness.
- Simple ingredients: You only need a handful of pantry staples.
- The pecans make it special: Sticky, salty-sweet maple pecans add irresistible crunch.
- Perfectly balanced: A little salt keeps the maple flavor from becoming overly sweet.
Ingredients You’ll Need
If you want to make this recipe, you”ll need:
- Full fat canned coconut milk
- Cashews (or cashew butter)
- Pure maple syrup
- Pure vanilla extract
- Salt
- Pecans
Recipe Variations
- Maple Cinnamon Pecan: Add 1 tsp cinnamon to the ice cream base. You could also add a pinch of nutmeg for a warmer, spiced flavor.
- Chocolate Maple Pecan: Add 2–3 tbsp cocoa powder to the ice cream base and keep the maple pecans. For extra goodness, stir in some chopped dark chocolate along with the pecans.
- Maple Apple Pecan: Fold in small pieces of cinnamon-sauteed apples along with the pecans. Think apple pie à la mode, but with maple ice cream.
- Maple Coffee Pecan: Add 1–2 tsp instant espresso powder to the ice cream base. The coffee adds a subtle bitterness that balances the sweetness of the maple.
- Maple Walnut: Simply swap the pecans for chopped walnuts. You could also do a combination of pecans and walnuts for a mixed-nut version.
How This Salted Maple Pecan Ice Cream Comes Together
Here’s a quick overview of how it works. You can find the full recipe below!
- Toast the pecans
- Blend the ice cream
- Freeze the mixture
- Serve and enjoy
Tips for the Best Maple Pecan Ice Cream
- Use full-fat coconut milk. This gives the ice cream its rich, creamy texture.
- A high-speed blender works best. It creates an ultra-smooth consistency by fully blending the cashews. If you don’t have one, cashew butter is a great substitute for whole cashews.
- Be patient before scooping. Letting the ice cream soften on the counter for 10–20 minutes makes it much easier to scoop.
How to Store It
Store any leftover ice cream in an airtight container in the freezer. Since this recipe is made without stabilizers or gums, it will freeze quite firm. Simply let it sit at room temperature for 10–20 minutes before serving for the best texture.
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Ready to make this homemade ice cream? The full recipe is below!
Salted Maple Pecan Ice Cream
Ingredients
Salted Maple Pecans
- 1 cup chopped pecans
- ¼ cup pure maple syrup
- ¼ tsp salt
Maple Ice Cream
- 1 can (13.5oz) full-fat coconut milk
- 1 cup raw cashews (or ½ cup cashew butter)
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- ½ tsp salt (use ¼ teaspoon if using salted cashews/cashew butter)
Instructions
For the Pecans
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium sized bowl, combine chopped pecans, maple syrup, and salt and mix well. Spread evenly on the prepared baking sheet.
- Bake for 8-10 minutes, until golden brown. Let cool completely, until firm. If needed, place in the fridge to speed up the cooling process.
- Once hardened, break into small pieces and set aside.
For the Maple Ice Cream
- Add the coconut milk, cashews (or cashew butter), maple syrup, vanilla, and salt to a high-blender. If you are not using a high-speed blender, be sure to use cashew butter instead of cashews.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the ice-cream into a freezer safe dish. Add most of the toasted pecan pieces and stir gently to combine. Top with the remaining pecan pieces.
- Place in the freezer for at least 6 hours, until frozen.
- Remove from the freezer and let sit at room temperature for 10-15 minutes before scooping, then dig in and enjoy!