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 tbsp of actual bourbon in this recipe and I attribute the uber 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!
I'm going to experiment some more in the coming weeks, adding a smidge of vodka here and a touch of bourbon there to other ice cream recipes I already have to see if it helps them maintain the creamy factor you're used to from dairy-full ice creams, so stay tuned for the results of that science experiment!
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!
Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!
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1 can full fat coconut milk
1 can coconut cream
2 cups maple syrup
2 tbsp bourbon
1/4 - 1/2 cup chopped pecans
1 tbsp gelatin
1 tsp salt
While still heating, stir in vanilla extract, maple syrup, bourbon, salt and gelatin whisking again to combine.
Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
During the last minute of your churning process, add in pecans and allow the machine to mix until they are fully incorporated.
Spoon ice cream into pint containers and freeze for at least 2-3 hours prior to serving.