Maple Frozen Yogurt

5 from 3 reviews


  • 2 cups nonfat Greek yogurt
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum
  • Maple pecans:
  • 1 cup chopped pecans
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon or nutmeg


  1. Combine ice cream ingredients with a whisk and chill.
  2. Put pecans in a dry skillet over medium heat and toast, stirring, about 5 minutes.
  3. Add the syrup and cook, stirring, another 3 minutes until the syrup begins to “dry”.
  4. Sprinkle with cinnamon and remove from heat.
  5. Once the yogurt mix is thoroughly chilled (At least one hour, and up to 2 days) freeze it in your ice cream dealie as per your manufacturer’s instructions. Frozen yogurt probably will freeze quicker than ice cream, so check it a little sooner than normal.
  6. Serve topped with maple pecans right away for a soft-serve texture (I think it’s the best!) or pack into an airtight container and freeze for an hour for a firmer, scoopable texture.

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