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Maple Peanut Praline Ice Cream Classic with Crispy Nibs
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Maple Peanut Praline Ice Cream Classic with Crispy Nibs

A creamy, caramelized ice cream blending sweet maple syrup with crunchy roasted peanuts. The praline base adds a rich, indulgent texture without compromising flavor balance or dietary restrictions.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk (240 ml)
  • 1 cup heavy cream (240 ml)
  • ¾ cup sugar (150 g)
  • ½ cup pure maple syrup (120 ml)
  • 1 cup roasted peanuts, skins removed (140 g)
  • 1 tsp vanilla extract (5 ml)
  • ¼ tsp fine sea salt
  • ½ cup praline powder or crushed pralines (60 g)
  • 2 tbsp water (30 ml)

Method
 

  1. Heat the milk and cream in a medium saucepan over medium heat, stirring until the sugar dissolves.
  2. Stir in maple syrup and vanilla extract. Remove from heat and cool to room temperature to prevent curdling.
  3. Whisk praline powder with water in a small bowl to create a paste.
  4. Fold the praline mixture into the cooled ice cream base until emulsified.
  5. Chill the mixture uncovered in the refrigerator for 2 hours, or until fully chilled.
  6. Churn the base in an ice cream maker according to the manufacturer’s instructions (typically 20-25 minutes) to achieve soft-serve texture.
  7. Add roasted peanuts and praline crumbs to the churned mixture, gently folding them in until evenly combined.
  8. Transfer to an airtight container and freeze until firm (4-6 hours). Serve scoops as desired.

Notes

Use oat milk for a lighter, dairy-free alternative
Adjust sea salt to taste, or omit if preferred
Praline powder is often a mix of sugar and peanuts; ensure it’s unsalted if possible
Storage: freeze for up to 2 weeks for maximum freshness