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Maple Ice Cream
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5 from 2 votes

Maple Ice Cream with Cardamom and Butter Pecans

No churn maple ice cream. With fall flavors of maple, cardamom for warmth and toasted butter pecans for a salty, crunchy contrast!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Keyword: fall dessert, maple cardamom ice cream, maple ice cream, no churn ice cream, no churn maple ice cream
Servings: 12 people
Calories: 304kcal
Author: Shilpa Joshi

Ingredients

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

Instructions

  • 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

Notes

Makes 1 quart

Nutrition

Calories: 304kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 118mg | Potassium: 192mg | Fiber: 1g | Sugar: 26g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg