Maple Butter Pecan Ice Cream

My mom’s favorite ice cream is butter pecan so I decided to make maple butter pecan ice cream for mother’s day.  After roasting the pecans in the oven, the butter soaks into them to create that distinct, rich butter pecan flavor.  They are slightly salty and are a perfect contrast to the sweet maple syrup in the ice cream.

Maple Butter Pecan Ice Cream


Maple Butter Pecan Ice Cream

The Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup maple syrup
1 tsp vanilla
1/2 tsp salt

The Pecans
2 cups pecan halves, chopped
3 tbs butter
1/2 tsp salt

Roasting the Pecans
Preheat oven to 350 degrees.  Spread pecans evenly on a parchment-lined baking sheet and roast in the oven for 8-10 minutes.  Remove from oven and toss warm pecans in a bowl with butter and salt until butter is melted and pecans are evenly coated.  Allow to cool completely.  As they cool, the pecans will absorb the butter.

Making the Ice Cream
In a large mixing bowl, whisk together cream, milk, syrup, salt, and vanilla until thoroughly combined.  Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed.  Place ice cream in the freezer to finish freezing.

After about an hour, remove ice cream from freezer and fold in chopped pecans.  Return ice cream to freezer.  Once firm, scoop ice cream and garnish with pecan halves.

Maple Butter Pecan Ice Cream



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