Candied Pecan Maple Ice Cream

Rich, creamy, luscious Candied Pecan Maple Ice Cream is sweet, super creamy, rich and smooth – like the perfect ice cream should be.

Warning!!!  You don’t have eatin’ pants big enough for this ice cream.

Be sure to read the Public Service Announcement at the bottom of this post (from The Husband).

Candied Pecan Maple Ice Cream | Inspiration KitchenI’d like to tell you this is a low fat recipe.  It’s not.

I’d like to tell you that this recipe has no calories.  It does.

I’d like to tell you that it’s awful and you shouldn’t eat it.  But, you should.  You totally should.

Candied Pecan Maple Ice Cream | Inspiration Kitchen I blame this completely irresistible and fabulous recipe on lovely Marcie @ Flavor the Moments.

She had this brilliant idea (seriously brilliant) to make real Mint Ice Cream.  Which made me drool.  And, the next thing I knew, I was heading to Bed, Bath & Beyond to pick up the same ice cream maker.  Dang that Marcie! (p.s. Marcie, I love you!)  🙂

Which ice cream I’d make 1st, plagued me for less than 2.5 seconds, when of course, my all-time favorite Pralines & Cream Ice Cream danced through my head.

Candied Pecan Maple Ice Cream | Inspiration KitchenWhy not candied pecans?  See why I had you make them last week?  🙂

A plan was formulating!

Churn, baby, churn!

Candied Pecan Maple Ice Cream | Inspiration KitchenWhy do I want to sing “Disco inferno” right after that?  every.single.time.

Candied Pecan Maple Ice Cream 03 | Inspiration KitchenNow, when you rush from this post to make this recipe, just remember that when you’re prepping the candied pecans for your ice cream maker, your pieces should be no larger than chocolate chips.  I know… the temptation to throw them in whole, by the handfuls, will be difficult to resist… Just do it!

Cut them up like this…

(Nooooo, not the pecans on the right…the ones on the left!)Candied Pecan Maple Ice Cream | Inspiration KitchenSee?…, I told you it would be tempting!

I seriously had to take up running (again) after this recipe. I couldn’t keep my spoon out of it, even while the paddle was still churning and burning!  To say I’ve now had it in liquid, soft-serve and hard-packed form is not a stretch!  I knew no bounds with this ice cream.

First order of business ~ pour it into a glass while it’s still in the soft serve stage!  Drink heavily. 🙂Candied Pecan Maple Ice Cream 04 | Inspiration Kitchen

The comments I got from friends who tried it?

  • “That is better than Haagen-Daz!”
  • “Oh my gosh…that is ssssoooo good, I can’t stop eating it.”
  • “This is seriously the best ice cream I’ve ever had in my life.”
  • And my favorite…a Public Service Announcement from The Husband:  “Say goodnight to your diet.  No!!!  Say die to your  diet!”   🙂

I’d say that’s purty darn good ice cream ~ wouldn’t you?


Candied Pecans
Recipe type: Desserts
  • 3 cups pecan halves
  • 2 tablespoons butter, softened, divided
  • 1 cup sugar
  • ½ cup water
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  1. Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed.
  2. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside.
  3. Grease the sides of a large heavy saucepan with the remaining 1 tablespoon of butter. Add sugar, water, salt and cinnamon and cook over low heat, stirring frequently until sugar is dissolved.
  4. Turn heat to medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve all sugar crystals.
  5. Continue to cook (without stirring) until a candy thermometer reads 236° (soft-ball stage). Remove pan from the heat and add vanilla. Stir in warm pecans until evenly coated.
  6. Spread pecans onto the prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Remove and spread pecans onto a waxed paper-lined baking sheet to cool.
  7. Serve!

Before making the Ice Cream, prep the Candied Pecans as indicated in the recipe above!
Candied Pecan Maple Ice Cream
Recipe type: Desserts
Candied Pecans
  • Prep Candied Pecans as indicated in recipe above. Set aside until ready to use.
Ice Cream
  • 3 large egg yolks
  • ¼ cup sugar
  • Pinch of salt
  • 1 cup whole milk
  • 1 cup maple syrup
  • 2 cups heavy cream
Ice Cream Custard
  1. Whisk the egg yolks, sugar and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat, stirring, until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl.
  2. Refrigerate until cold, about 30 minutes up to overnight.
Ice Cream
  1. Stir the heavy cream into the chilled custard. Churn in an ice cream maker *(see note). Transfer to an airtight container and freeze until firm, at least 2 hours.
*Follow the instructions with your ice cream maker on how long the ice cream should churn. For example, mine took 20-25 minutes before it was ready to be transferred to an airtight container.

Base ice cream recipe from Food Network @ Maple-Bacon Crunch Ice Cream.

Candied pecan recipe from Taste Of Home @ Candied Pecans.


    • says

      Thanks Cailee. This was definitely one of the best ice creams I’ve ever made. I had to share it, otherwise, I would’ve eaten it all myself!

    • says

      Thanks Caroline! That’s what makes this recipe so lethal. First the candied pecans. Check! Then, well of course, there’s the ultra creamy ice cream with heavy whipping cream! Yea, that helps!

  1. says

    Lady, I am loving this ice cream. Those candied pecans looks so yummy. My method of making this ice cream would probably be one pecan for me, one for the ice cream, one more for me, and another…
    Congrats on the new ice cream maker! I can wait to see what else you come up with.
    Cindy @ Pick Fresh Foods recently posted…Panzanella SaladMy Profile

    • says

      Yes!!! Great idea Thalia! To be honest, I tried to add a candied bacon to this first, but I failed miserably with the candied bacon – so I tossed it out and started over! I’d loveto know how yours turns out!

  2. says

    Hahaha oh my, those are the best comments ever – especially loved what your husband said – hilarious!!! Yay for a new ice cream maker – have lots of fun with it girl 🙂
    Ice cream is my all time favorite treat – love that you used the yummy candied pecans in here, it sounds heavenly! Low fat or not, I want me a ginormous bowl of some of this deliciousness for breakfast and we can worry about the running part after I’m done haha 🙂

    • says

      Thanks Jackie! You’ve got me thinking you should make a beer infused version! 🙂 Now THAT would be tasty. I love love love the Stout at Bellevue Brewing Company – try it! They’ve got an awesome Stout ice cream too.

  3. says

    We are THE SAME person! I was sooooooo tempted to make butter pecan ice cream as my first but I resisted bc my brother doesn’t like it. Strawberry it was! This ice cream looks seriously addictive! I don’t know how you managed to A) have any pecans left to photograph or B) Have any ice cream left to photograph. You made 2 batches didn’t you?!!?

    It is probably best that I don’t have any of this ice cream in my freezer, because there is no way I would be able to stop at just 3 scoops! Pinned!
    Lindsey @ American Heritage Cooking recently posted…Double Chocolate Cupcakes with Cherry Mascarpone Frosting and a GiveawayMy Profile

  4. says

    Oh Kristi…what a beautiful ice cream…I like the candied pecan in it…it sure looks creamy…make me want to dig my spoon in it.
    Thanks for the recipe…have a great week 😀

    • says

      Hahahahaha! I LOL’d at your comment Ashley – I love it –>Holy cow amazingness! And, don’t be kicking yourself – there’s still plenty of time to try them on ice cream. 😉

  5. says

    Kristiiiiiiiii!!!!!!!!!!! ICE CREAAAAM!!!!!! <3 What a perfect way to put those DELICIOUS candied pecans to use! I've been feeling toooooo lazy to exercise anyways, so bring it ONNNNN!!!! I can have bowls and glasses of this ice cream in solid and soft serve form without any regrets AT ALL! I mean, seriously??? Who can say no to that beauty??? Certainly, not me !!!!! 😉 😀 I haveeeee to ask you what ice cream machine you've used here. I've spent so much of my money buying ice cream machines here and none of them work. We don't have good manufacturers for ice cream makers here so even if I have to pay a chunky amount for shipping charges all the way to Mumbai, I wouldn't mind!!!!! I'm just so scared to make any more local purchases! 😛
    Samina | The Cupcake Confession recently posted…Raspberry Custard Cupcakes with Chocolate Swiss Buttercream FrostingMy Profile

    • says

      Hahahaha! I love when you visit Samina – but you already know that. Yes, this ice cream is AMAZING. The ice cream maker I bought is: Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White. And, I love it! It was SO SIMPLE to use and it made the ice cream perfect. I hope you get one!!!

  6. says

    Ahhhh this ice cream!!! OMG. I’m on a seriously homemade ice cream kick right now (I have that same ice cream maker!), but haven’t ventured into candied pecan maple territory. Probably because I don’t have eatin’ pants large enough, but I bet it could give my leggings a run for their money! Seriously Kristi this looks amazing (and I love the the color scheme you used in your photos!)
    Alyssa @ My Sequined Life recently posted…Skinny Orange Peach SparklerMy Profile

  7. Elizabeth @ says

    Hmmm, I don’t know about this. You’d best send some to me ASAP so I can judge whether it’s good or not. And maybe send some extra pecans too, for good measure. 😉

    • says

      OMGosh Patricia! An ice cream maker is pure dangerous! All I can say is CONGRATULATIONS and happy freezing! Hahahaha! You’ve been warned…pure deliciousness is coming your way! 🙂

  8. says

    THIS is why I don’t own an ice cream maker nor want to own one! I am a HUGE sucker for ice cream and if I owned one … well… I would be like 5 times my current size. I have no self control .. lol. This recipe looks like heaven. I also say its okay to eat things once in a while that are delicious and high in calories. Seriously, live it up! Ps. the photos are so beautiful!
    Anna | ANNAdventure recently posted…Food Photography Retreat with Andrew Scrivani and Laura Dawn Pt 2My Profile

    • says

      Thank you Anna – such kind words! That’s what took me so long to buy an ice cream maker too, I knew it would be dangerous. Haha! Have a great week!

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