Honestly, ice cream is my love language. I can’t tell you how often I have to avoid the ice cream aisle or even walking into an ice cream shop with friends. I often joke with my husband that if I didn’t have type 1 diabetes, oreo McFlurrys would be my downfall!
I had been craving this butter pecan ice cream for a few weeks now and kept telling my friend down the road I was making it, but life just got busy, launching my hormone nutrition course “Flourish” and so much more! So finally the other Friday, I shut the computer and called it quits early and spent the afternoon making ice cream with my friend. And oh my it is so good!
This butter pecan ice cream is lightly sweetened with maple syrup or you can also substitute some of the maple syrup for dates, for a less sweet option.
Recently, I have been staying away from most sweets and desserts and also experimenting with more date sweetened treats. I have found that my blood sugar reacts really good to dates, so I am excited to experiment with that more!
I really think life is all about balance. Some days call for ice cream and other’s call for staying away from treats. It really is about listening to your body but also not being afraid to live. And sometimes that just means eating butter pecan ice cream for a Friday night dinner!
Love ice cream as much as I do? Try my dairy free pistachio vanilla bean ice cream next!
Maple Butter Pecan Ice Cream
- 2 1/2 cups full-fat, unsweetened coconut milk
- 1 cup raw pecan halves/pieces
- 2 tsp pure vanilla extract
- 1/2 cup pure maple syrup*
- 4 tbsp grass-fed butter or ghee (I recommend this vanilla ghee)
- 1 1/2 tsp grass-fed gelatin
Maple Pecan Sprinkles
*Can use 4 pitted dates + 1/4 cup maple syrup for a less sweet version. Add the dates to the blender along with the coconut milk and blend.
- Freeze your ice cream maker the day before or according to instructions.
- Add the coconut milk, pecans, vanilla extract to a high speed blender and blend until smooth (if using the date sweetened version, add the dates to the blender at this time as well).
- In a small sauce pan over very low heat, melt the butter and stir in the maple syrup. You simply want this to be warm and melted, not boiling and hot. Slowly sprinkle the gelatin on top, a little at a time, stirring until the mixture is smooth and dissolved. Add the maple butter mix to the blender and blend on high until smooth.
- Strain the ice cream batter through a fine mesh strainer and refrigerator for 2-3 hours until chilled.
- While the ice cream is chilling, make the maple pecan sprinkles. Preheat the oven to 275 degrees F and line a baking sheet with parchment paper. In a small mixing bowl, mix together the pecans, oil and maple syrup until the pecans are thoroughly coated. Spread into an even layer and bake for 15 to 20 minutes or until slightly brown and toasty. Cool completely before chopping into small chunks or sprinkles.
- Churn the ice cream according to your ice cream makers instructions. Transfer the ice cream to a serving container and stir in half the maple pecan sprinkles (reserve the rest for garnishing). Chill for 20 minutes before scooping and topping with the sprinkles.
- Store any remaining ice cream in the freezer, removing 15-20 minutes before enjoying.