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No-Churn Maple Pecan Ice Cream

Kathleen R. Coffey
A velvety, no-churn maple ice cream swirled with crunchy candied pecans. Quick to make, freezer-friendly, and perfect for satisfying your sweet tooth with wholesome fats and protein-rich nuts.
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Prep Time 15 minutes
Cook Time 0 minutes
Freezing Time 12 hours
Total Time 12 hours 15 minutes
Course Dessert, Snack
Cuisine American
Servings 6

Equipment

  • 1 large mixing bowl or electric mixer bowl
  • Electric mixer or whisk
  • Spatula
  • 9x5x3-inch loaf pan
  • Butter Knife
  • Plastic wrap

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon maple extract
  • Pinch of kosher salt
  • 1 cup chopped candied pecans divided

Instructions
 

  • Prepare Your Equipment:
    Before beginning, gather all your tools:
    a large mixing bowl or the bowl of a stand mixer, a spatula, a 9x5x3-inch loaf pan, a butter knife, and plastic wrap.
    Make sure your mixing bowl is completely clean and dry. Chilling the bowl and beaters for 10–15 minutes can help the cream whip faster and achieve a firmer texture.
  • Whip the Cream: Pour 2 cups of heavy whipping cream into your mixing bowl.
    Add 2 tablespoons of pure maple syrup, 1 teaspoon of maple extract, and a small pinch of kosher salt.
    Using an electric mixer or a whisk, begin beating the mixture on low speed, gradually increasing to medium-high.
    Continue whipping for about 2–3 minutes, or until soft peaks form.
    You’ll know it’s ready when the cream holds its shape but still feels silky and light.
    This step creates the airy, fluffy base that gives the ice cream its creamy texture.
  • Fold in Sweetened Condensed Milk: Once the cream is whipped, gently add the entire 14-ounce can of sweetened condensed milk.
    Using a spatula, fold the milk into the whipped cream slowly and carefully.
    Lift and turn the mixture from the bottom to the top to avoid deflating the whipped cream.
    Continue folding until the two are completely combined into a smooth, uniform mixture.
    This creates a rich, creamy sweetness without the need for traditional churning.
  • Add Half of the Candied Pecans: Make ½ cup of your chopped candied pecans and fold them into the cream mixture.
    Again, use gentle folding motions to evenly distribute the nuts without losing the airy texture of the ice cream base.
    This step ensures that every scoop will have small bursts of sweet, crunchy pecan pieces.
  • Transfer to Loaf Pan: Carefully pour the ice cream mixture into a 9x5x3-inch metal loaf pan.
    Use your spatula to smooth the top evenly, making sure the mixture is level.
    This step helps the ice cream freeze uniformly and makes it easier to scoop later.
  • Add the Remaining Pecans with Swirl: Sprinkle the remaining ½ cup of chopped candied pecans evenly over the top of the ice cream.
    Take a butter knife and gently swirl the nuts into the surface, creating ribbons of pecan throughout the ice cream.
    This step adds visual appeal and ensures that the crunchy pieces are integrated into each serving.
  • Cover and Protect from Ice Crystals: Cover the pan tightly with plastic wrap. Press the wrap gently onto the surface of the ice cream to minimize air exposure.
    This prevents ice crystals from forming and keeps your ice cream perfectly smooth.
  • Freeze Until Firm: Place the covered loaf pan in the freezer and allow it to freeze for at least 12 hours, or overnight.
    Make sure it is positioned on a flat surface to freeze evenly. The ice cream will firm up into a scoopable, creamy texture during this time.
  • Serve and Enjoy: When ready to serve, remove the ice cream from the freezer. Scoop directly from the pan using an ice cream scoop or large spoon.
    Each serving will reveal creamy maple ice cream interspersed with crunchy, caramelized pecans.
    No thawing is needed—simply scoop and enjoy immediately for a decadent, hassle-free dessert.

Notes

  • Use cold heavy cream for faster whipping and a firmer texture.
  • Fold in sweetened condensed milk and pecans gently to preserve the airy texture.
  • Swirl the remaining pecans on top just before freezing for even distribution of crunch.
  • Lightly toast the pecans before chopping to enhance their natural nuttiness.
  • Press plastic wrap directly on the surface to prevent ice crystals and maintain creaminess.
  • For extra flavor, a small drizzle of warm maple syrup over the finished ice cream is optional but delicious.