Charlie Trotter wasn’t dairy-free, and he certainly wasn’t vegan. But his fanaticism for fresh ingredients led him to partner with raw food chef, Roxanne Klein, to create the cookbook Raw. This dairy-free maple pecan ice cream recipe was a sample from that collection, which we shared on its release in 2007. Today, we’re updating this post and recipe, which is just a tiny piece of his enduring legacy.
Maple Pecan Ice Cream that’s Naturally Dairy-Free with Just 2 Ingredients
Yes, according to Charlie Trotter, pecans and maple syrup are really all you need, not counting water. But we do have some recipe tips should you wish to make an upgraded version of this dairy-free maple pecan ice cream.
- Milk Beverage Option: For a more seamlessly creamy finish, drain off all of the soaking water and add 1 cup of your favorite dairy-free milk beverage to the blender instead of the water. You can also blend in more milk beverage if the mixture is a little too rich for you. It will thicken quite a bit as it freezes.
- Taste Test: Before churning, taste-test the mixture and make sure it’s sweet enough for your cravings. Keep in mind, it will taste a little less sweet once frozen.
- Prevent Iciness: For a softer frozen dairy-free maple pecan ice cream, you can add about 1 tablespoon vodka. Alcohol doesn’t freeze, so it helps prevent ice crystals and a too-solid nice cream. And the amount doesn’t affect the flavor much. But since it isn’t cooked, this is an adults-only version.
- Just a Pinch: For a bigger punch of flavor, add a pinch or more (to taste) of sea salt, before blending. This will help to heighten both the pecan and maple flavors.
- Soft Serve or Scoops: Once churned, the mixture will be more of a soft serve ice cream, like shown. For scoops, pack the churned mixture into a freezer safe container and freeze for 4 hours or more.
- No Ice Cream Maker? See our guide on How to Make Dairy-Free Ice Cream without an Ice Cream Maker.
Special Diet Notes: Maple Pecan Ice Cream
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, refined sugar-free, paleo, and raw.
Dairy-Free Maple Pecan Ice Cream
Author: Charlie Trotter and Roxanne Klein
Recipe type: Dessert
Cuisine: American
- 2 cups pecans
- ½ cup maple syrup
- Place the pecans in a bowl and cover with water. Let the nuts soak at room temperature, or refrigerate, for 8 to 10 hours.
- Drain the pecans, reserving 1 cup of the soaking water.
- In a high-speed blender, combine the pecans, the 1 cup of reserved water and the maple syrup. Process until smooth.
- Pour the through a fine-mesh sieve, into your ice cream maker and prepare according to the manufacturer’s directions.
Serving size: ½ cup Calories: 345 Fat: 28.4g Saturated fat: 2.8g Carbohydrates: 23.3g Sugar: 17g Sodium: 2mg Fiber: 4.3g Protein: 4.3g
3.5.3229
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