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Maple Pecan Crumble Ice Cream

Maple Pecan Crumble Ice Cream

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Creamy maple frozen dessert layered with a toasted oat-pecan crumble. The crunchy topping gives the soft maple base a real dessert-shop feel.
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Prep Time 30 minutes
Cook Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 45 minutes
Servings: 2 quarts
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz nondairy whipping topping (1 large container; 454 g), very cold
  • 1/2 cup oil (120 mL)
  • 1/4 cup maple syrup (60 mL)
  • 1/8 cup packed brown sugar (2 Tbsp; about 28 g)
Pecan Oat Crumble
  • 3/4 cup oats (about 60 g)
  • 1/2 cup all-purpose flour (60 g)
  • 1/4 cup packed brown sugar (55 g)
  • 1/4 cup margarine or plant-based baking stick (57 g), softened
  • 1 cup chopped pecans (about 110 g)

Equipment

  • Electric mixer
  • large mixing bowl
  • Small mixing bowl
  • Baking sheet
  • Parchment paper
  • Rubber spatula
  • Freezer-safe container

Method
 

  1. Preheat for the crumble. Heat the oven to 350°F / 175°C. Line a small baking sheet with parchment.
  2. Make the crumble. Mix oats, flour, brown sugar, margarine, and chopped pecans until clumpy.
  3. Bake. Spread on the prepared pan and bake for about 15 minutes, stirring once if the edges brown faster than the center. Remove it as soon as the crumble is golden and crisp.
  4. Cool completely. Let the crumble become fully cool and crisp before adding it to the frozen dessert.
  5. Whip the base. Beat the cold nondairy whipping topping until thick and fluffy.
  6. Add the flavorings. With the mixer on low, slowly add the oil, maple syrup, and brown sugar. Mix only until evenly combined.
  7. Begin freezing. Transfer the maple mixture to a freezer-safe container and freeze for about 1 hour, until it begins to thicken but is not solid.
  8. Add the crumble. Fold or layer in most of the cooled pecan crumble, saving some for the top.
  9. Finish. Sprinkle the reserved crumble over the surface, cover, and freeze for at least 5 more hours or overnight.
  10. Serve. Let stand for 5-10 minutes before scooping if very firm.

Notes

Variations
  • Chocolate version: replace the maple syrup with chocolate syrup.
  • Use walnuts instead of pecans.
  • Serve with a drizzle of maple syrup just before eating.
Make Ahead, Storage & Freezing
Freezer: Keep tightly covered for up to about 2-3 weeks for best texture. Store extra crumble separately if you want an especially crisp garnish at serving time.
Tip to Hand Down
The crumble should be completely cold before it meets the ice cream. Warm crumbs disappear; cold crumbs stay crunchy.
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