Non Dairy Glazed Pecan Ice Cream
Indulge in the creamy delight of Non-Dairy Glazed Pecan Ice Cream, a luscious plant-based dessert that combines the richness of coconut milk, the subtle sweetness of maple syrup, and the irresistible crunch of cinnamon-glazed pecans. Perfect for those seeking a dairy-free treat, this recipe uses a silky arrowroot-thickened base enhanced with vanilla for a velvety texture that'll rival any traditional ice cream. The pecans, caramelized with coconut sugar and a hint of spice, add a delectable nutty crunch in every bite. Whether you're vegan, lactose-intolerant, or simply curious about non-dairy desserts, this recipe will satisfy your cravings with its creamy consistency and gourmet flavor. Serve as a standalone treat or pair with your favorite dairy-free topping for a showstopping dessert experience!
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Recipe Information
Ingredients
- 2 cups Full-fat canned coconut milk
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Arrowroot powder
- 0.25 teaspoon Salt
- 1 cup Pecans
- 2 tablespoons Coconut sugar
- 1 tablespoon Coconut oil
- 0.5 teaspoon Ground cinnamon
Instructions
In a medium saucepan, combine the coconut milk, almond milk, and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
In a small bowl, whisk together the arrowroot powder and 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the warmed milk mixture, ensuring there are no lumps.
Continue to cook the mixture over medium heat, stirring constantly, for about 5-7 minutes or until it thickens slightly and coats the back of a spoon. Remove the saucepan from heat and stir in the vanilla extract and salt.
Let the mixture cool to room temperature, then transfer it to a lidded container and refrigerate for at least 4 hours, or preferably overnight, until well chilled.
While the ice cream base chills, prepare the glazed pecans. In a skillet over medium heat, combine the pecans, coconut sugar, coconut oil, and ground cinnamon. Stir frequently, allowing the sugar to melt and coat the pecans evenly, about 3-4 minutes. Be careful not to burn them. Remove from heat and spread the glazed pecans on a parchment-lined baking sheet to cool completely.
Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes 20-25 minutes.
When the ice cream is nearly done churning, roughly chop the cooled glazed pecans and add them to the ice cream maker in the last few minutes of churning.
Transfer the churned ice cream to a freezer-safe container. Cover it tightly and freeze for at least 2 hours to firm it up further.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy your creamy, non-dairy glazed pecan ice cream!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 25.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
