Bourbon Salted Pecan Nice Cream
Prep time
Cook time
Total time
This one is for my grandparents, who loved their bourbon, and their sweets. If you don’t love a boozy kiss in a dessert, simply leave out the bourbon.
Serves: 4 servings
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with unbleached parchment paper.
  2. In a small bowl, stir together the pecans, 1 tablespoon of the maple syrup ¼ teaspoon of the salt, cinnamon, cayenne, and cardamom until the pecans are coated.
  3. Scatter on the baking sheet and roast for 7 to 10 minutes, until browned. Remove from the baking sheet and cool in the fridge.
  4. Press the vanilla bean pod so it lies flat on a cutting board. Carefully slice down its entire length with a sharp knife and open. Use the back of your knife to scrape out the caviar-like seeds and toss into a large pot.
  5. Heat the pot to medium-high and whisk together the coconut milk, the remaining 1⁄2 cup (120 ml) maple syrup, oil, bourbon, arrowroot, and ¼ teaspoon salt until velvety smooth and starting to simmer.
  6. Remove from the heat and chill for 2 to 3 hours in the fridge, until thoroughly cool.
  7. Melt the chocolate bar over a double boiler and toss the pecans in the chocolate until coated.
  8. Cool in the fridge; chop into bite-sized pieces.
  9. Process the chilled milk mixture in an ice cream maker until firm but stirrable.
  10. Transfer to a freezable container and fold in the pecan clusters until evenly distributed but maintain swirls and chunks.
  11. Freeze for 1 to 3 hours, until firm.
  12. Thaw to scoopable consistency and serve.
Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Recipe by Go Dairy Free at