Butter Pecan Ice Cream
Instructions
- Toast the Pecans: In a skillet, melt the vegan butter over medium heat. Add chopped pecans, stirring frequently until fragrant. Add brown sugar and maple syrup, cooking until caramelized (about 3-4 minutes). Set aside to cool.
- Mix Ice Cream Base: In a large bowl, combine coconut milk, almond milk, and coconut cream until smooth.
- Sweeten the Base: Add maple syrup and coconut sugar, whisking until fully combined.
- Add Vanilla: Mix in vanilla extract for added flavor.
- Prepare Ice Cream Maker: Ensure your ice cream maker is ready, usually requiring the bowl to be frozen for 12-24 hours.
- Churn the Ice Cream: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions (20-30 minutes) until it resembles soft serve.
- Add Pecan Swirl: Once at soft-serve consistency, fold in the cooled butter pecan mixture. Alternatively, add it during the last few minutes of churning.
- Freeze: Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve: Allow the ice cream to soften at room temperature for a few minutes before scooping. Serve with your favorite toppings like vegan caramel or chocolate chips.
- Store: Keep leftovers in an airtight container in the freezer for 1-2 weeks. Let it sit out for 10-15 minutes to soften if too hard.
Customization
Feel free to substitute pecans with other nuts like walnuts or hazelnuts, or add chocolate chips for extra indulgence.v
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