Maple Pecan Pie Ice Milk
Try this Maple Pecan Pie Ice Milk made with lactose-free milk, layered with a crunchy pecan filling, and served with tender shortbread cookies.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
Ice Milk
- 4 cups lactose-free milk
- 4 teaspoons vanilla
- 1⁄4 cup + 2 teaspoons packed brown sugar
- 2 tablespoons maple syrup
Shortbread Cookies
- 1⁄8 teaspoon salt
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole-wheat flour
- 1⁄3 cup canola oil
- 1 tablespoon maple syrup
- 1⁄4 cup packed brown sugar
Pecan Filling
- 2 tablespoons maple syrup
- 1⁄2 cup lactose-free 2% milk
- 1⁄4 cup packed brown sugar
- 2 teaspoons canola oil
- 1⁄2 teaspoon vanilla extract
- 2⁄3 cup pecans, chopped
Instructions
- For ice milk
- Whisk together all ingredients. Refrigerate 15-20 minutes, then transfer to an ice cream maker follow manufacturer’s instructions for ice cream.
- For shortbread cookies
- Preheat oven to 350°. In a medium bowl, stir together ingredients for shortbread. Gently press into 9-inch loaf pan. Bake 12-15 minutes or until lightly golden brown. Set aside to cool. Slice into 2-x-1/2-inch rectangles, about 18 pieces.
- For pecan filling
- In a small saucepan over medium heat, whisk together maple syrup, brown sugar, and canola oil. Once sugar has dissolved, whisk in milk, and stir until completely combined.
- Bring to a boil, and stir often until the sauce has thickened. Remove from heat and stir in vanilla, then stir in pecans, making sure to completely coat pecans. Pour mixture onto a parchment or waxed paper-lined plate, spreading pecans in a thin layer to cool. Once cool, break up into pieces. Set aside.
- Make pecan pie ice milk
- Once the ice milk has thickened, which will be less thick than ice cream, stir half of the pecan filling pieces into the ice milk.
- Transfer to freezer until frozen.
- Serve with shortbread cookies. Reserve remaining shortbread cookies for another use.
Notes
Yield may be 6-8 servings.
Source of recipe: Margaret Inge