Southeast Dairy Association - maple pecan ice milk

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


Ice Milk

  • 4 cups lactose-free milk
  • 4 teaspoons vanilla
  • 14 cup + 2 teaspoons packed brown sugar
  • 2 tablespoons maple syrup

Shortbread Cookies

  • 18 teaspoon salt
  • 12 cup all-purpose flour
  • 12 cup whole-wheat flour
  • 13 cup canola oil
  • 1 tablespoon maple syrup
  • 14 cup packed brown sugar

Pecan Filling

  • 2 tablespoons maple syrup
  • 12 cup lactose-free 2% milk
  • 14 cup packed brown sugar
  • 2 teaspoons canola oil
  • 12 teaspoon vanilla extract
  • 23 cup pecans, chopped


  1. For ice milk
  2. Whisk together all ingredients. Refrigerate 15-20 minutes, then transfer to an ice cream maker follow manufacturer’s instructions for ice cream.
  3. For shortbread cookies
  4. 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.
  5. For pecan filling
  6. 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.
  7. 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.
  8. Make pecan pie ice milk
  9. 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.
  10. Transfer to freezer until frozen.
  11. Serve with shortbread cookies. Reserve remaining shortbread cookies for another use.


Yield may be 6-8 servings.

Source of recipe: Margaret Inge

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