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Parve
Medium
25 Servings
Allergens 
10 Minutes
Diets
Many years ago, we made this ice cream as part of our shalach manos. We got many requests for the recipe afterwards. Easy to put together with delicious creamy, crunchy texture. Everything you want in an ice cream, plus.
10 eggs, separated
3/4 cup sugar
2 8-ounce (225-gram) containers Gefen Non-dairy Whipped Topping
1 tablespoon Gefen Vanilla Extract
1 and 1/2 cups pecans, toasted and chopped (see note)
1 cup maple syrup, plus more for garnish
candied pecans, for garnish
Beat egg whites until soft peaks form, gradually adding sugar. Set aside.
Beat the non-dairy whipped topping until stiff, adding the yolks and vanilla until all is incorporated. Add pecans and maple syrup. Fold the egg whites in, taking care not to overmix.
Fold into an 11×15-inch pan and freeze until firm.
Scoop out and serve, drizzled with a ribbon of maple syrup, if desired, and candied pecans.
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.
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