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 Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6


Ice Milk

  • 4 cups lactose-free 2% 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


  • 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.


Yield may be 6-8 servings.
Source of recipe: Margaret Inge
0/5 (0 Reviews)