Dairy Free Maple Bourbon Pecan Ice Cream

This Dairy Free Maple Bourbon Pecan Ice Cream is the ultimate freezer dessert for anyone who has mostly given up on dairy free ice cream ever being creamy. We're talking a rich coconut milk base sweetened with real maple syrup, chopped pecans in every bite, and a splash of bourbon that keeps it soft instead of icy. No dairy, no rock hard pint, and no compromise on creamy.

You guys, I've done it this time. I've made the creamiest, dreamiest dairy free ice cream around! I've been making homemade dairy free ice cream for about six months now and while each and every flavor has come out insanely delicious, this dairy free maple bourbon pecan ice cream is truly the best of them all. I used 2 tablespoon of actual bourbon in this recipe and I attribute the creaminess to the alcohol. Dairy free ice cream tends to harden up a bit in the freezer and typically needs around 15-20 minutes to thaw out at room temp before it's creamy and scoopable. If you're a fan of ice creams like Halo Top, you'll know what I mean! But, I am convinced that this dairy free maple bourbon pecan ice cream is as creamy as it is because of the addition of alcohol, which as you probably already know does not freeze. Incorporating real bourbon into this dairy free maple bourbon pecan ice cream allows the coconut milk mixture a little "breathing room" if you will and doesn't harden, leaving you with a creamy, dairy-like ice cream texture without any of the dairy!

The weather has been so unseasonably warm here in New England for the last few weeks so I'm truly savoring any opportunity I have to get outside and enjoy a little dairy free ice cream. Maple Bourbon Pecan is my husband's number one favorite flavor and it is so perfect for an unseasonably warm fall afternoon. I'm thinking of making some more for Thanksgiving and serving it alongside a nice warm slice of pumpkin pie (insert drooling emoji here) However you choose to serve this dairy free maple bourbon pecan ice cream, I KNOW you'll love every single bite!

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Why You’ll Love This Ice Cream Recipe

• It is refined sugar-free. Instead of packing this ice cream with lots of sugar, I am sweetening this ice cream base naturally with real maple syrup.
• It is dairy-free. This ice cream is dairy-free with coconut milk and coconut cream being the base instead of dairy milk and creams. Using both coconut milk and coconut cream gives this ice cream that creamy ice cream texture you know and love, I promise.
• It is unbelievably creamy and delicious! No need to explain this.... you just need to try it yourself (even if this is a homemade dairy-free ice cream recipe).

Maple Bourbon Pecan Ice Cream Ingredients (& Tested Substitutions)

Full-Fat Coconut Milk. I recommend using full fat coconut milk for best results when it comes to the creamy ice cream texture due to the high fat content. I also don't recommend omitting this unless you have an allergy or you're trying to keep the fats low.

Coconut Cream. Adding coconut cream to dairy-free ice cream provides the high fat content needed to mimic the rich, smooth texture of traditional dairy ice cream, reducing the need for heavy gums or chemical stabilizers.

Vanilla Bean Paste (or Extract). I like using vanilla bean paste because it enhances the vanilla flavor, however vanilla extract would be a perfectly fine substitute if that is what you have on hand. You could leave it out entirely but I find it enhances the flavor of the strawberries and overall adds nice flavor.

Real Maple Syrup. This gives the ice cream the hint of maple you need to balance the other flavors, but also naturally sweetens the ice cream base without any refined sugar.

Bourbon. Adding bourbon to dairy-free ice cream helps improve texture by keeping the frozen dessert softer and adds a rich, warm caramel flavor. It also keeps the ice cream scoopable straight from the freezer.

Pecans. Maple and chopped pecans make a great flavor pair for ice cream. If you can't have pecans, switch it out for dark chocolate flakes or you can omit the pecans all together, but if you can have pecans, I promise they are worth it.

Gelatin. Gelatin will help the ice cream base set up so it can be easily stable and scoopable without having real heavy whipping cream.

Salt. Just a pinch of salt to balance the sweetness of the ice cream!

Step by Step Instructions

1. Over low heat, pour canned coconut milk + coconut cream into a small pot, whisking until smooth about 1-2 minutes. Allow to heat but not fully boil (bubble constantly), if it is steaming, that is fine.
2. While the milk and cream are still heating, stir in vanilla extract, maple syrup, bourbon, salt and gelatin whisking again to combine for another 1-3 minutes.
3. Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
4. Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to ice cream machine instructions.
5. During the last minute of your churning process, add in pecans and allow the machine to mix until they are fully incorporated.
6. Scoop the ice cream into pint containers and freeze for at least 2-3 hours prior to serving.
7. Then enjoy your homemade ice cream!

Homemade Ice Cream Expert Tips & Tricks

• Freeze your ice cream maker bowl all the way. A full 24 hours in the back of the freezer, not overnight on the door. A bowl that isn't cold enough is the number one reason a base won't thicken.
• Don't skip the bourbon. It isn't just for flavor, but I promise you will want that added flavor. Alcohol doesn't freeze, so those two tablespoons are what keep this from setting up hard the way most dairy free ice cream does.
• Whisk the gelatin in while the base is warm. Sprinkle it in slowly and keep whisking so it dissolves completely. Dumping it into a cold base gives you little rubbery bits you can't undo later.
• Chill the base completely before churning. 45 minutes works great but longer is just fine. A warm base going into a cold bowl means a soupy churn and an icier pint.

Homemade Dairy-Free Ice Cream FAQs

Do I need an ice cream maker?

I wrote this recipe is to use one, and a machine is what gives you that light, creamy churn.

Why add bourbon to the dairy free ice cream?

Dairy-free bases like coconut milk and coconut cream have mild secondary flavors. Bourbon adds deep oak, vanilla, and caramel notes that mask any harsh plant-based aftertastes. Alcohol does not freeze solid like water. Adding a little bourbon prevents dairy-free ice cream from turning into a solid block so it will keep the ice cream scoopable straight from the freezer.

Can I use a different alcohol?

Sure. I have tried a couple other alcohol options and I would say that a dark rum or whiskey is the closest swap and it's lovely with maple and pecans, but it isn't exactly the same level of deliciousness. Stick to the same 2 tablespoons, because more alcohol will keep it from freezing properly.

Is this ice cream gluten free?

Yes, every ingredient here is naturally gluten free. Just check your bourbon if you're highly sensitive, since some people prefer to avoid grain based spirits even though the distilling process removes gluten.

Can I use light coconut milk instead of full-fat?

I wouldn't. The fat in full-fat coconut milk and coconut cream is doing the work that dairy cream normally does. Light coconut milk gives you a thin, icy result, which is NOT what you want to do.

How to Store Maple Pecan Ice Cream

You want to store this ice cream like you do with other store bought ice cream. If you have leftover ice cream, place the lid back on the pint, and pop the ice cream back in the freezer.

If you liked this homemade pecan ice cream recipe, you might also enjoy

• Best Pecan Pie Cookies (Pecan Tassies with GF Option)
• Chocolate Turtle Protein Cookies with Pecans
• Dairy Free Low FODMAP Pumpkin Chai Ice Cream
• Dairy Free Salted Caramel Ice Cream
• or any of these Easy Healthy No Bake Protein Dessert Recipes

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!