Maple Pecan Cheesecake Ice Cream
Creamy cheesecake ice cream meets bourbon maple syrup and a generous amount of skillet-toasted pecans in this cozy fall flavor. A combination of allulose and maple syrup keeps the overall sugar lower while preserving the maple flavor that makes this recipe special.
I did not grow up eating many of the flavors Americans associate with fall. Pumpkin desserts, Thanksgiving pies and the usual autumn lineup were simply not part of my childhood as a Costa Rican living in California. But maple syrup, toasted pecans and a creamy cheesecake base? This is a fall flavor I can absolutely get behind.
The bourbon maple syrup adds warmth and depth without needing separate bourbon, while the toasted pecans bring a buttery flavor and plenty of texture. I used four ounces of cream cheese for a very creamy base with a mild cheesecake note. For a more pronounced cheesecake flavor, increase it to six ounces.
Why I Use Two Sweeteners
This recipe is a good example of how I approach sweeteners in my own kitchen.
Allulose helps reduce the total sugar and contributes to a softer, more scoopable texture. The bourbon maple syrup provides a flavor that allulose cannot reproduce. Using them together allows the maple syrup to do the job it does best without relying on it as the only sweetener.
I do not expect one sweetener to work perfectly in every recipe. I choose each one based on the flavor, texture and purpose of the food I am making.
Ingredients
2 cups heavy cream
1 cup half-and-half
4 ounces full-fat cream cheese, softened
⅓ cup allulose or preferred sweetener
¼ cup bourbon maple syrup
2 tablespoons nonfat milk powder
1 teaspoon vanilla extract
⅛ teaspoon fine salt
1 tablespoon vodka, optional for scoopability
1 cup pecans
Why Allulose?
Allulose is my go-to sweetener for homemade ice cream because it does more than replace sugar’s sweetness—it also helps create a softer, more scoopable frozen texture.
Equipment We Use:
❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder
❇️ Nielsen-Massey Vanilla Bean Paste
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Instructions
Instructions
Add the half-and-half, softened cream cheese, allulose, bourbon maple syrup, nonfat milk powder, vanilla, salt and optional vodka to a high-speed blender. Blend until completely smooth.
Add the heavy cream and blend briefly on low speed, just until combined. Avoid overblending so the cream does not begin to whip.
Transfer the base to a covered container and refrigerate for at least 4 hours, or overnight, until thoroughly cold.
Place the pecans in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring frequently, until lightly browned and fragrant. Immediately transfer them to a plate to cool, then chop.
Churn the cold base according to the instructions for your ice cream maker. Add the toasted pecans during the final 1 to 2 minutes of churning, or fold them in by hand after churning.
Transfer the ice cream to a freezer-safe container. Press parchment paper against the surface, cover and freeze for 4 to 6 hours.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping, if needed.
Want a High-Protein Ninja Creami Version?
I also used this maple pecan cheesecake flavor in my High-Protein Fall Ninja Creami Trio, along with Apple Cinnamon Cheesecake and Pumpkin Cheesecake.
Watch the high-protein version here:
[LINK: High-Protein Fall Cheesecake Ninja Creami Trio]
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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