Maple Ice Cream With Cardamom and Butter Pecans

Maple Ice Cream

Maple ice cream with yummy fall flavors! It’s always ice cream season for me, so here is a recipe to celebrate the fall season. Cardamom adds warmth and depth to the flavor profile. Toasted butter pecans gives the flavor profile a rich and crunchy texture. 

This recipe is no churn, so it will be easy to whip up. You do not need an ice cream maker.

Maple cardamom ice cream is all fall vibes and has the nice crunch and salty contrast of the toasted butter pecans. Serve the maple cardamom and toasted butter pecan ice cream with pumpkin spice cake for a yummy fall treat! Pumpkin Spice Cake

Maple Ice Cream


Here is what you need to make the ice cream:

  • Cardamom
  • Sweetened condensed milk
  • Heavy cream
  • Salt
  • Maple syrup
  • Pecans
  • Butter

Note: start out with cold ingredients for better texture. Condensed milk, heavy cream and maple syrup should be refrigerated beforehand.

How to make Maple Ice Cream

    1. Mix together condensed milk, salt, cardamom and maple syrup.
    2. Whip heavy cream with hand mixer or stand mixer until stiff peaks form.  Fold in mix from Step 1 and freeze.
    3.  Make toasted butter pecans then set aside to cool.
    4. Remove ice cream mixture and blend with hand mixer to add airiness. Fold in butter pecans and return to freezer to set.

Note: it takes about 7 hours total for the ice freezing time

Maple Ice Cream

This maple cardamom ice cream tastes delicious on its own.  As mentioned earlier, it also tastes great served with Pumpkin Spice Cake or even Apple Pie!

Looking For Other Summer Drink Ideas? Check Out:

Apple Pie Smoothie

Kesar Pista Kulfi


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Maple Ice Cream

Maple Ice Cream with Cardamom and Butter Pecans

Shilpa Joshi
No churn maple ice cream. With fall flavors of maple, cardamom for warmth and toasted butter pecans for a salty, crunchy contrast!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Servings 12 people
Calories 304 kcal


Maple Ice Cream

  • ¾ tsp cardamom
  • 14 oz sweetened condensed milk
  • ¼ tsp salt
  • 2 cups heavy cream
  • 8 tbsp maple syrup

Toasted Butter Pecans

  • ¼ cup chopped pecans
  • 1 tbsp butter
  • 1 pinch salt to taste


  • Mix together condensed milk, salt, cardamom and maple syrup.
  • Use hand mixer to blend heavy cream until stiff peaks form and you cannot blend anymore. 1/3 of the mix at a time add to heavy cream to slowly combine. Pour into container and freeze.
  • For toasted butter pecans: Put pan on stove and turn on medium heat. Add chopped pecans to pan and toast, by moving pecans around every so often for about 5 minutes. You will smell the toasted pecans and see they are slightly browner/blackened. Set aside. Add butter to pan and once it begins to melt addin the toasted pecans. Sprinkle with the salt and stir to coat nuts. Set aside to cool.
  • About 3 hours later take out and use hand mixer again to blend to add fluffiness to ice cream. Fold in the toasted pecans. Return to freezer.
  • About3 hours later take out and use hand mixer again to blend to add fluffiness to ice cream. Fold in the toasted pecans. Return to freezer.
    Maple Ice Cream


Makes 1 quart


Calories: 304kcalCarbohydrates: 28gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 68mgSodium: 118mgPotassium: 192mgFiber: 1gSugar: 26gVitamin A: 701IUVitamin C: 1mgCalcium: 136mgIron: 1mg
Keyword fall dessert, maple cardamom ice cream, maple ice cream, no churn ice cream, no churn maple ice cream
Tried this recipe?Let us know how it was!

3 thoughts on “Maple Ice Cream With Cardamom and Butter Pecans”

  1. 5 stars
    This. Is. INCREDIBLE!!!! Sooo creamy and delicious, a perfect fall flavor (though I’d eat it anytime lol) and pairs so wonderfully with pumpkin pie that now I can’t imagine eating pumpkin pie without it! Absolutely amazing!!

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