No Churn Maple Cardamom Ice Cream with Toasted Butter Pecans and 4 Ingredient Malai Kulfi

Fall ice cream flavor with maple, cardamom for warmth and toasted butter pecans for a salty, crunchy contrast!

Easy maple ice cream! While testing out the proportions and method for the maple cardamom and toasted butter pecan ice cream I came upon malai kulfi ice cream! Keeping both on this post for now.

Either route you go they are both easy. 7 ingredients for the maple cardamom with toasted butter pecans and 4 for malai kulfi ice cream. Both are no-churn so the active time is no more than 10-15 minutes.

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

Malai kulfi is an Indian frozen dessert that is normally made with heavy cream, khotya/mawa, sugar, and milk powder. This version cuts out the mawa and milk powder which I did not miss at all. Give it a whirl! The malai kulfi recipe is different from the maple cardamom recipe because I do not take it out halfway to add “fluffiness” to the mixture. Kulfi is traditionally more firm set versus airy like ice cream. This all means it’s even easier! Scroll to 2nd recipe for this one.

Maple cardamom ice cream
Maple Ice Cream

No Churn Maple Cardamom Ice Cream with Toasted Butten Pecan

Shilpa Joshi
Fall ice cream flavor with maple, cardamom for warmth and toasted butter pecans for a salty, crunchy contrast!
5 from 1 vote
Servings 1

Ingredients
  

For the ice cream:

  • 3/4 tsp cardamom
  • 1 14 oz can sweetened condensed milk
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 8 tbsp maple syrup

For the butter pecans:

  • 1/4 cup roughly chopped pecans
  • 1 tbsp butter
  • Salt to taste

Instructions
 

Step 1

  • Mix together condensed milk, salt, cardamom and maple syrup.

Step 2

  • Use a 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 a container and freeze.

Step 3

  • 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 add in the toasted pecans. Sprinkle with the salt and stir to coat nuts. Set aside to cool.

Step 4

  • 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.

Step 5

  • Ice cream should be ready another 4 hours later.
Tried this recipe?Let us know how it was!
Maple Ice Cream

4 Ingredient Malai Kulfi Ice Cream

Shilpa Joshi
Easy, quick and hits the spot when you want malai kulfi but don’t want to do extra work!
No ratings yet
Servings 1 Quart

Ingredients
  

  • 1 1/2 tsp cardamom
  • 1 14 oz can sweetened condensed milk
  • 1/4 teaspoon salt
  • 2 cups heavy cream

Instructions
 

Step 1

  • Mix together condensed milk, salt, and cardamom.

Step 2

  • Use hand mixer to blend until stiff peaks form and you cannot blend any more. About 3 minutes. Pour into container and freeze.

Step 3

  • Fold in 1/3 of condensed milk and combine. Repeat for 1/3 more and then then last 1/3 of mixture until all is combined.

Step 4

  • Pour into container to freeze

Step 5

  • Ice cream should be ready in about 7-8 hours.
Tried this recipe?Let us know how it was!

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