This past weekend may have marked the official end of Summer, but it's still warm outside and ice cream is never out of season. Maple Cinnamon Pecan Ice Cream was my tastiest accomplishment of a weekend filled with fun, food, and family. The flavor is incredible, and you don't need to have a fancy ice-cream maker to prepare this homemade ice cream for yourself. Pure Michigan maple syrup along with cinnamon and glazed pecans make this a fantastic treat for Fall also. It took all of my willpower not to add a giant scoop of this ice cream on top of my waffle at breakfast this weekend.
P.S. Aren't my gold-rimmed bowls just adorable? They're a vintage hand-me-down from my grandma, and I'll treasure them forever.
PrintMaple Cinnamon Pecan Ice Cream (No Churn!)
- Prep Time: 30 minutes
- Total Time: 8 hours 30 minutes
Ingredients
For the glazed pecans:
- ½ cup pure maple syrup
- ¼ cup dark brown sugar
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup chopped pecans
For the ice cream:
- 2 cups heavy cream
- One 14-ounce can sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon (I prefer Penzey's Vietnamese Extra Fancy Cinnamon.)
- ¼ cup pure maple syrup
Instructions
Prepare the pecans:
- Line a rimmed baking sheet with parchment paper.
- In a large skillet set over medium heat, bring the brown sugar, maple syrup, butter, heavy cream and salt to a gentle boil. Continue to boil gently for several minutes, stirring frequently, until somewhat thickened and syrupy, about 5-7 minutes.
- Stir in pecans and spread mixture onto the lined baking sheet. Allow to cool to room temperature.
Make the ice cream:
- Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Reduce speed to low and slowly drizzle in condensed milk, vanilla, maple syrup, and cinnamon, mixing until combined.
- Gently fold in the pecan mixture by the spoonful. Swirl in remaining maple syrup.
- Transfer to a freezer-safe container. Cover tightly and freeze at least 8 hours before serving.
Notes
This recipe originally appeared on Kitchen Joy.
CakePants
This looks like the perfect treat to help us transition from summer to fall: fall-like flavors but at a temperature suitable for summer! I could eat that pecan mixture by the spoonful.
Tina (the thankful table)
Mandy this looks insanely divine! Pecans and maple syrup...perfection! And your pictures are beautiful, as usual!