Maple-Butter Pecan Milkshake

There are many amazing dairy-free food products out there, but it’s rare that a specific item becomes the core inspiration for one of my recipes. However, such is the case for those beloved Cashew Milk Frozen Desserts and this resultant, creamy maple-butter pecan milkshake.

The rich flavor of the Creamy Cashew tastes so much like the base of traditional butter pecan ice cream that I simply had to play dress-up with some easy, homemade toasted maple pecans and blend the whole thing up for a dreamy diner-worthy delight.

If you can’t yet find those cashew milk frozen desserts in your area (I’m so sorry!) then I’d go straight to a dairy-free butter pecan frozen dessert for making this maple-butter pecan milkshake – So Delicious has an Almond Milk version and, a No Sugar Added Coconut Milk version.

This post is sponsored by So Delicious Dairy Free, the makers of the BEST dairy-free ice cream for eating straight or whipping up this maple-butter pecan shake. No, they didn’t pay me to say that!

Special Diet Notes: Maple-Butter Pecan Milkshake

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

Maple-Butter Pecan Milkshake (dairy-free!)

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

It helps to make the maple pecans ahead, as they do need about 20 minutes to cool (lest you melt your shakes!). They can be stored once cool in an airtight container at room temperature for 1 week.

Author: Alisa Fleming

Serves: 3 milkshakes

Ingredients

Maple Pecans

• ½ tablespoon dairy-free buttery spread or coconut oil
• ½ cup raw pecans, coarsely chopped
• Generous pinch salt
• 2 tablespoons maple syrup

Buttery Pecan Milkshake

• 1 pint So Delicious Dairy Free Creamy Cashew Milk Frozen Dessert
• 1 to 1½ cups So Delicious Dairy Free Unsweetened Cashew Milk Beverage

Instructions

Maple Pecans

1. Heat the buttery spread or oil in a pan over medium heat. Stir in the pecans and salt and saute for about 2 minutes or until just lightly golden and fragrant. Add the maple syrup, it will sizzle, and quickly stir to coat the pecans. Continue to stir and cook for about 2 minutes - they should appear quite sticky, with most of the maple clinging to the pecans, but not burnt.
2. Pour the pecans out onto a silicone baking mat or parchment paper, and let cool 5 minutes. Break them up into bits once cool enough to handle, and let cool completely.
3. Run a little hot water around the outside of the frozen dessert to loosen. Open and press the bottom to plop it out onto a cutting board. Cut in half and then quarters - it just helps blending to use smaller chunks.
4. Place the frozen dessert chunks and 1 cup milk beverage in your blender and puree until smooth, adding more milk beverage as needed to get the right consistency (I usually use about 1¼ cups). Add ¼ cup of the cooled maple pecans, and pulse the blender a few times to break them up and disperse.
5. Pour the mixture into 3 glasses and top each with a small handful of the remaining maple pecans.

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