Maple Pecan Milkshake: Fall Flavors You'll Adore
A creamy, indulgent milkshake featuring rich maple syrup and toasted pecans that captures fall's best flavors. Perfect for satisfying autumn cravings with every delicious sip.
Ingredients
- 4 cups vanilla ice cream
- 1 cup whole milk
- 1/4 cup pure maple syrup
- 1/2 cup pecan halves
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Topping(optional):
- Whipped cream
- 2 tablespoons maple syrup
- 2 tablespoons chopped toasted pecans
Instructions
- Toast pecan halves in a dry skillet over medium heat until fragrant and golden.
- Let toasted pecans cool completely, then set aside two tablespoons for garnish.
- Add vanilla ice cream, whole milk, and maple syrup to a high-speed blender.
- Blend base ingredients on medium speed until smooth and completely combined throughout.
- Add remaining pecans, vanilla extract, and sea salt to the blender mixture.
- Blend on high speed until pecans are finely chopped but still textured.
- Check milkshake consistency and adjust with additional milk or ice cream as needed.
- Pour maple pecan milkshake into chilled tall glasses for the best temperature and presentation.
- Top generously with fresh whipped cream and reserved toasted pecans for decoration.
- Drizzle extra maple syrup over the top and serve immediately while cold.
Notes
- Real maple syrup makes a huge difference compared to fake pancake syrup in this recipe here.
- Toasting your pecans fresh gives them better flavor and creates way more texture in the milkshake.
- Chill those glasses in the freezer for ten minutes first to keep milkshakes cold way longer.
- Play around with thickness by adding milk for a thinner consistency or more ice cream for a thicker consistency.
- You can store leftover milkshake in the freezer up to one week, then re-blend before serving.