The dust is finally beginning to settle after the final grueling round of edits for Vegan a la Mode, and I can breathe more easily once again. It may actually be done. Such a crazy thought, to consider that my third cookbook is on it’s way, possibly being printed as we speak. It sure didn’t happen overnight though; like most of my grand concepts, this one has been churning for a couple years now, before I even knew I wanted to do a book devoted solely to frozen treats. The gentle hum of the ice cream maker was my siren song, and I couldn’t stop dreaming up creamy concoctions even if I tried. It was a natural segue to turn those recipes into a book, where they could all live happily together. But like any process that drags on through months and months, evolving with the changing seasons and weathering different patterns of inspiration, there had to be some difficult cuts to make at the end of the line. As per usual, I had too many ideas, too many words, and not nearly enough pages to stretch my writerly legs.

Perfectly tasty ice creams had to be set aside to make the book work as a whole, and this Maple Nut Royale was one of them. Sandwiched between a maple-pecan number and a handful of other peanut-based confections, it simply made sense to pare back. It took the news with grace, but I could tell it was quite disappointed it wouldn’t see the pages of a published book after all. Leftover but still perfectly good, this creamy, nutty ice cream seemed like the perfect little teaser to share here instead. One of the earlier recipes I churned up, circa 2009, the photo may not be my best work, but I like to think that the deliciousness still shows all the same.

Maple-Nut Royale Ice Cream

3/4 Cup Creamy Peanut Butter
2/3 Cup Maple Syrup
2 Cups Plain Non-Dairy Milk*
2 Tablespoons Cornstarch
1/2 Teaspoon Salt
1/4 Teaspoon Almond Extract
1/4 Cup Finely Chopped Toasted Pecans

*Almond milk is recommended to further the nutty theme, but any sort of non-dairy beverage, other than rice milk, will do.

Combine all of the ingredients, except for the pecans, in a medium saucepan until smooth. You can bring things together more easily in a blender, but it should smooth out with a sturdy whisk and just a bit of elbow grease, too. Set the saucepan over medium heat on the stove, and continue to whisk gently, scraping the bottom and sides as you go, to prevent the mixture from sticking and burning.

Cook until the liquid comes to a boil and has thickened significantly; bubbles should break slowly but regularly on the surface. Turn off the heat, and let cool to room temperature before chilling thoroughly in the fridge. Allow at least 2 – 3 hours for the mixture to come down to a cooler temperature.

Once chilled, churn in your ice cream maker according to the manufacturer’s instructions. In the final 5 minutes of churning, add in the chopped pecans, and allow the moving paddle to incorporate them into the soft ice cream. Transfer to an air-tight container, and stash in the freezer for at least 3 hours to further harden before scooping and serving.

Makes About 1 Quart

Printable Recipe

45 thoughts on “Leftovers

  1. You have convinced me to buy an ice cream maker. I have always stopped myself from purchasing one as I don’t like to have equipment dedicated to just one purpose but i must make an exception here :) All of your ice creams look so delicious and I know there is just more to come!

  2. This looks delish, Hannah! I’ve found that when making ice creams, coconut milk always yields the best results (personally) – Maybe because it’s a bit thicker?? Not sure, but I might just have to break out the ice cream maker this week and give this a try!

  3. This sounds wonderful as usual, Hannah. I’m excited for your cookbook! My bakery is going to start selling pints of vegan ice cream this summer. I have been so excited to learn so much about the larger scale production of ice cream.

  4. Oh congrats!! How exciting, I’ll be so excited to see it! That ice cream looks breathtaking. I love the hum of the ice cream maker too. Hope you never stop coming up with flavors, every kind of ice cream you’ve shared always sounds amazing!

  5. If an ice cream of this caliber didn’t make the cut, I can’t wait to try all the recipes I didn’t test myself! Bravo, Hannah; so proud of and happy for you!

  6. Wow, this peanut butter ice cream with pecan looks delicious, so creamy and I will definitely try this on my ice cream machine :)
    Hope you have a great week ahead Hannah! And congratulations on you Vegan a la Mode ;-)

  7. This is why I know I would find it so hard to write a cookbook…the editing process would kill me! I wouldn’t want to give up a single recipe. Especially not one as tasty as this! I really want ice cream now…

  8. Oh dear heavens. If this is what got caught, I cannot even comprehend how incredible the recipes in the book will be :D

    Also, I may not have an ice cream maker, but I’m so tempted to make this and eat it as a pudding/soup with a spoon!

    1. Oh that’s a great idea! It would make for an excellent pudding, if left unchurned. Again, don’t forget about those popsicle molds either as a cheap and easy alternative, too. :)

  9. Congrats on the cookbook completion and thanks for the recipe share! I’m hoping to get my paws on a small ice cream maker before summer and I look forward to trying this recipe!

  10. You must be thrilled that your third cookbook is done — a HUGE congrats to you, my friend! This ice cream flavor sounds killer, I love the addition of maple syrup!

  11. Mmmmm maple nut sounds amazing! I wonder how it would work with almond butter instead of PB. I’m stupid-addicted to Justin’s Maple Almond Butter. :) I can’t wait to try all the other recipes in the new book! Congrats, Hannah!

    1. I think almond butter would be great! Especially a maple almond butter… I mean, does it get anymore perfect for a maple-nut ice cream?
      And thank you a million times over! You’ve been such a big help. :)

  12. Hi Hannah! I just wanted to say- I noticed that on Amazon the images on the cover of your new book are flipped compared to the icon on your page here. I think having the photos with brighter colors on top makes it much more striking! Whoever your editor is is earning their keep!

  13. Congratulations Hannah! When I buy one of your stunning cookbooks, would you sign it? It is on my Birthday wish list now and ice-cream maker and a very special cookbook.

    1. I would be thrilled if you wanted to buy one of my books, and I’d absolutely love to sign it! I’m not sure how it would work with the shipping fees, sending it back and forth, but worst comes to worst I could always send you a book plate. :)

  14. I am amazed by the texture of this ice cream, this makes me want to buy an ice creamer.
    Before my freezer died several weeks ago, I had time to make an ice cream recipe too. Longer process as I did not have the equipment needed. I need to improve the recipe now !

    Anyway, this looks so yummy. Maple <3, I have a hard time sometimes with peanut though. A couple of day ago I put a spoon in my long-lasting PB jar, just to try some plain, did not like it. But pecans sound wonderdul. Like a Canadian icecream :)

  15. Darnit Hannah, you’re really making me want to run out an buy an ice cream maker (something I really (probably) don’t need!) :)

  16. Looks amazing. I will have to wait until I’m back in the States to use an ice cream maker but this will definitely be on my list of things to try (and will definitely make the wait harder).


  17. OMG this looks heavenly…something I’ve really missed since becoming vegan! I can’t wait to try this!

  18. I bought almond milk just for this recipe and I’m so glad I did. It’s fabulous! I’m an ice cream making addict and have been looking for great vegan recipes (other then sorbets). Hannah, I’ve wishlisted your ice cream book on Amazon–can’t wait!

  19. That ice cream sounds so delicious! I can’t imagine how good the rest of the recipes in your book are if that is one of the recipes you decided to cut. Looks like I’m going to want to check out the whole book, especially since they are vegan and I am newly lactose intolerant.
    I had no idea making ice cream was so easy. I agree with Alexandra- it seems like I need to get an ice cream maker now. Just reading this blog made me want to start experimenting with different combinations. What is your favorite flavor combination that is unexpected?

  20. Hannah this is my new favorite vegan ice cream recipe! It’s the third one I’ve tried from your blog. Even though I made my own adjustments (white chocolate peanut butter and chocolate covered peanuts in this case) you’re recipes give me a great head start. Even while I’m preparing the base I can tell it’s going to be quality before I put it in my ice cream maker. I’ve tried quiet a few ice cream recipes from other bloggers but I keep coming back to your site. I also just ordered your book, Vegan A La Mode, last night. Thank you SO much for providing great (FREE) recipes on your blog.

    1. It won’t have quite the same depth of flavor, but granulated sugar can probably work as well. If anything though, I would recommend another liquid sweetener such as agave nectar to maintain the same ratio of wet and dry ingredients.

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