Maple-Pecan Ice Cream


This maple-pecan ice cream recipe come to us courtesy of Jessica Su at Su Good Eats.  The recipe itself originated with Raw, by Charlie Trotter and Roxanne Klein.

Special Diet Notes: Maple-Pecan Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Maple-Pecan Ice Cream
  • 2 cups raw or toasted pecans, soaked for eight to 10 hours in filtered water
  • ½ cup maple syrup
  • 1½ tablespoons vodka (optional)
  1. Drain the pecans, reserving 1 cup of the water. In a high-speed blender, combine the pecans, the 1 cup of water, maple syrup and vodka (if using), and process until smooth. Pass the purée through a fine-mesh sieve, and freeze in an ice cream maker according to the manufacturer’s directions.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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