Non Dairy Glazed Pecan Ice Cream is a delightful treat that offers a creamy texture without the dairy. Perfect for those with dietary restrictions or anyone craving a delicious frozen dessert, it combines rich flavors and crunchy pecans in a simple yet enjoyable way.
When it comes to substitutions, feel free to swap the non-dairy whipped topping with your favorite dairy-free brand, as long as it holds up well in freezing. Chinese pecans can be tricky to find, but regular glazed pecans will work just fine, adding that sweet, crunchy texture. If there are any egg allergies, consider using an egg replacement for baking, although it may slightly alter the texture. Always choose high-quality maple syrup to enhance the flavor profile.
Ice Cream & Frozen
Non Dairy Glazed Pecan Ice Cream Recipe
Ingredients
- 2 (8 ounce) containers non-dairy whipped topping (Rich’s)
- 6 eggs
- 4 tablespoons maple syrup
- 3 1/2-4 ounces chinese pecans or 3 1/2-4 ounces glazed pecans (crushed)
- 3/4 cup sugar
Instructions
- Beat 6 egg whites with 3/4 cup sugar until stiff peaks form.
- In a small bowl, whisk the 6 egg yolks together with 4 tablespoons maple syrup using a fork until combined.
- In a separate bowl, beat the 2 containers of non-dairy whipped topping until fluffy.
- Gently fold the egg yolk mixture into the whipped topping until well incorporated.
- Carefully fold the beaten egg whites into the whipped mixture, being cautious not to deflate the air you’ve just whipped in.
- Add 3 1/2-4 ounces of crushed pecans to the mixture and fold until evenly distributed, reserving some for garnish.
- Transfer the mixture into a freezer-safe container and smooth the top.
- Freeze for several hours or until solid.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: