Charlie Trotter wasn’t dairy-free, and he certainly wasn’t vegan. But his fanaticism for fresh ingredients led him to team up 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 when it was released in 2007. Today, we are updating this article and recipe, which are not just a tiny piece of his lasting legacy.
Maple Pecan Ice Cream that is naturally dairy-free with only 2 ingredients
Yes, according to Charlie Trotter, pecans and maple syrup are really enough, not to mention the water. But we have some recipe tips if you want to make an upgraded version of this dairy-free maple pecan ice cream.
- Milk drink option: For a smoother creamy finish, drain all of the steeping water and add 1 cup of your favorite non-dairy milk beverage to the blender instead of water. You can also stir in more milk drink if the mixture is a bit too rich for you. It will thicken a bit as it freezes.
- taste test: Before churning, test the mixture and make sure it is sweet enough for your cravings. Keep in mind that it will taste a little less sweet when frozen.
- Prevent freezing: For a smoother dairy-free maple pecan ice cream, you can add about 1 tablespoon of vodka. Alcohol doesn’t freeze, so it helps avoid ice crystals and a nice, overly solid cream. And the quantity does not affect the flavor much. But since it is not baked, it is an adults-only version.
- Just a pinch: For extra flavor, add a pinch or more (to taste) of sea salt, before mixing. This will help bring out the pecan and maple flavors.
- Soft Serve or Scoops: Once churned, the mixture will look more like soft serve ice cream as shown. For the balls, wrap the churned mixture in 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 Dietary Notes: Maple Pecan Ice Cream
By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, no refined sugar, paleo, and raw.
Dairy Free Maple Pecan Ice Cream
Author: Charlie Trotter and Roxanne Klein
Type of recipe: Dessert
- 2 cups of pecans
- ½ cup maple syrup
- Put 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 pecans, reserved 1 cup water and maple syrup. Process until smooth.
- Pour it through a fine-mesh sieve into your ice cream maker and prepare according to the manufacturer’s instructions.
Portion: ½ cup calories: 345 Big: 28.4g Saturated fat: 2.8g Carbohydrates: 23.3g Sugar: 17g Sodium: 2mg Fiber: 4.3g Protein: 4.3g
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